Effect of Amaranth and Corn Flour Ratios in Batter andBreader on the Physicochemical and TechnologicalProperties of Gluten-Free Turkey Nuggets

Abstract

The present research investigates the development of gluten-free turkey nuggets using various concentrations of amaranth flour in the coating material, aiming to address the growing demand of individuals with celiac disease and those seeking healthier, high-quality gluten-free meat products. In this context, the batter and breader were prepared by replacing corn flour with amaranth flour at three different concentrations (30%, 40%, and 50%), while the control group was coated with 100% corn flour. After the formed turkey nugget dough was enrobed with four different formulations of coating formulations, the nuggets were fried at 180°C ± 5°C for 4 min. Coating pick-up and adhesion degree decreased, whereas cooking loss increased, with higher amounts of amaranth flour (p < 0.05). Oil content in the crust region increased as the proportion of amaranth flour rose, likely due to its high fat-holding capacity (p < 0.05). The use of amaranth flour also promoted moisture retention in the core region of nuggets, resulting in juicier products. The color of nuggets shifted from yellow to yellowish-green with increasing amounts of amaranth flour. The increase in amaranth flour content led to a decrease in gumminess, chewiness, and resilience values of the nuggets (p < 0.05), while enhancing moisture retention and resulting in a softer product. Overall, the findings of the study suggest that incorporating up to 30% amaranth flour into batter and breader formulations could be a viable approach for producing healthier gluten-free turkey nuggets as an alternative product for health-conscious and gluten-intolerant consumers. © 2025 Institute of Food Technologists.