Özet:

Celiac disease, a lifelong disorder, is induced by the intake of gluten proteins present in wheat, barley and rye and results in malabsorption due to inflammation of intestine in gluten intolerant individuals. The treatment is lifelong adherence to a gluten-free diet. Therefore, enhancing variety of gluten-free food products and performing quality analysis regarding shelf life is crucial to increase life quality and to make easy the life for individuals with celiac. From this point of view, lipolytic changes were investigated in frozen stored (-18°C for 6 months) gluten-free chicken nuggets coated with batter, which was produced by using different ratio of rice flour, corn flour and corn starch. Free fatty acids (FFAs) and thiobarbituric acid reactive substance (TBARS) values increased whereas conjugated dien and conjugated trien values decreased with increasing storage time (P <0.05). Hexanal amount reached to the maximum level at the beginning of storage followed by a decrease in the middle of storage and then an increase at the end of storage. The use of batter with different formula did not affect parameters evaluated (P >0.05). Results demonstrated that gluten-free chicken nuggets should be consumed within 6 months under frozen storage conditions.

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