Replacing rice flour for chickpea flour in chicken nuggets suitable for celiac | Reemplazo de harina de arroz por harina de garbanzo en bocaditos de pollo aptos para celíacos

anglais. The sensory and nutritional characteristics of chicken nuggets elaborated with different concentrations of chickpea flour as replacer of rice flour used in products suitable for celiac were studied. Using a traditional control, four formulations were made replacing 2.5, 5, 7.5 and 10% of rice flour with chickpea flour (F1, F2, F3 and F4). The formulations F3 and F4 with replacement of 7.5 and 10%, were those that presented an acceptability similar to the control (p > 0.05). Nuggets made with the highest percentage of chickpea flour (10%) had a higher content of protein, folic acid, fiber, iron and zinc than the control food, so the meat product made with chickpea flour is highly accepted and constitutes a new nutritional alternative suitable for celiac. Keywords: celiac population, gluten-free meat product, sensory evaluation, food composition tables, nutritional value, acceptability.

espagnol; castillan. Se estudiaron las características sensoriales y nutricionales de bocaditos de pollo elaborados con distintas concentraciones de harina de garbanzo en reemplazo de la tradicional harina de arroz empleada en los productos aptos para celíacos. A partir de un control se elaboraron cuatro formulaciones reemplazando 2,5; 5; 7,5 y 10 % de harina de arroz con harina de garbanzo (F1, F2, F3 y F4). Las formulaciones F3 y F4, con reemplazo de 7,5 y 10 %, fueron las que presentaron una aceptabilidad similar al control (p > 0,05). Los bocaditos elaborados con el mayor porcentaje de harina de garbanzo (10 %) presentaron mayor contenido de proteínas, ácido fólico, fibra, hierro y zinc que el alimento control, por lo que el producto cárnico elaborado con harina de garbanzo es altamente aceptado y constituye una nueva alternativa nutritiva apta para celíacos. Palabras clave: población celíaca, producto cárnico sin gluten, evaluación sensorial, tablas de composición de alimentos, valor nutricional, aceptabilidad. ABSTRACT Replacing rice flour for chickpea flour in chicken nuggets suitable for celiac The sensory and nutritional characteristics of chicken nuggets elaborated with different concentrations of chickpea flour as replacer of rice flour used in products suitable for celiac were studied. Using a traditional control, four formulations were made replacing 2.5, 5, 7.5 and 10% of rice flour with chickpea flour (F1, F2, F3 and F4). The formulations F3 and F4 with replacement of 7.5 and 10%, were those that presented an acceptability similar to the control (p > 0.05). Nuggets made with the highest percentage of chickpea flour (10%) had a higher content of protein, folic acid, fiber, iron and zinc than the control food, so the meat product made with chickpea flour is highly accepted and constitutes a new nutritional alternative suitable for celiac. Keywords: celiac population, gluten-free meat product, sensory evaluation, food composition tables, nutritional value, acceptability.