Nutrition And Food In Health And Disease

en Improvement of Physicochemical, Textural and Quality Attributes of Chicken Kebabs Using Infrared-dried Sprouted Wheat Flour Food Science Food Science پژوهشي Research Background and Objectives: Kebab is a food product containing at least 70% animal minced meat. Sprouted wheat flour is a valuable natural source for enhancing nutritional values and improving sensory attributes of food products such as chicken kebabs. Combining ultrasonic and infrared processes decreases drying time and improves product quality.  Materials and Methods: In this study, physicochemical characteristics (moisture, ash, acidity, pH, lightness, redness, yellowness and density), phenolic content, textural characteristics (puncture and texture profile analysis assays) and sensorial attributes of chicken kebabs containing various substitution levels of sonicated and infrared-dried sprouted wheat flour were investigated. Results: Chicken kebabs with sprouted wheat flour included higher total phenolic contents than the control sample. Complete replacement of sprouted wheat flour with breadcrumbs increased acidity, redness index, density, firmness, cohesiveness, springiness and chewiness of baked chicken kebabs and decreased moisture content, ash content, pH and lightness index of kebabs. However, no statistically significant differences were seen between the kebabs for density, texture hardness, cohesiveness and springiness (p > 0.05). The average total phenolic contents of prepared kebabs containing 0, 50 and 100% of sprouted wheat flour were 439.98, 466.50 and 757.57 μg GA/g, respectively. Conclusions: Based on the sensory assessment results, sprouted wheat flour is recommended for chicken kebab preparation due to its superior appearance, flavor, texture and overall acceptability scores. Highlights   <ul> <li style="text-align:justify">Infrared-dried sprouted wheat flour was used to preparation chicken kebabs.</li> <li style="text-align:justify">Chicken kebabs with sprouted wheat flour included higher total phenolic content than the control sample.</li> <li style="text-align:justify">Kebabs with sprouted wheat flour included higher firmness, cohesiveness, springiness and chewiness.</li> <li style="text-align:justify">Hardness, redness and density of kebabs increased with increasing sprouted wheat flour levels.</li> <li style="text-align:justify">Chicken kebabs containing sprouted wheat flour included appropriate texture and sensory characteristics.</li> </ul> Phenolic content, Puncture test, Sensory assessment, Texture profile analysis 21 29 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1105-1&slc_lang=en&sid=1 Samira Amin-Ekhlas 10031947532846006273 10031947532846006273 No MSc Student, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran. Mohammadreza Pajohi-Alamoti pajohi@gmail.com 10031947532846006274 10031947532846006274 Yes Associate Professor, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran. Fakhreddin Salehi F.Salehi@Basu.ac.ir 10031947532846006275 10031947532846006275 No Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.