The use of flax seed mucilage as a thickener in tavukgöğsü production, as an alternative to starch, rice flour and flour

In this study, it was aimed to increase the nutritional value and functional properties of the product by using flaxseed mucilage as an alternative to rice flour, corn starch and flour, which are currently used as a thickener in chicken breast production. In the study, chicken breast desserts produced using 50 g (K50), 75 g (K75) and 100 g (K100) flaxseed mucilage and traditional chicken breast dessert (K0-control group) produced using rice flour, corn starch and flour were stored for 5 days. Physicochemical, rheological and sensory analyzes of chicken breast samples carried out. In the production of chicken breast dessert, the use of flaxseed mucilage instead of rice flour, corn starch and flour as a thickener increased the dry matter, mineral matter, protein and b* values in the final product (p<0.05); pH, L*, water holding capacity, viscosity, firmness and adhesiveness values decreased (p<0.05). There was an increase in the average dry matter, mineral matter, protein, b*, viscosity, firmness and adhesiveness values with storage. It was determined that there was a decrease in the L* value. As a result of sensory analysis, K0 (4.21) sample got the highest mean score in terms of color and appearance, and K75 (4.06) and K50 (3.83) samples got scores close to the control group (p>0.05). It was determined that the K75 sample had the highest values in terms of structure and consistency, taste and smell and general acceptability. With this study, it was concluded that 75 g of flaxseed is appropriate to use as a thickener in chicken breast production and that it can be stored for at least 5 days in this way.