Determination of physicochemical properties of oat flour dumplings and investigation of their effects on acrylamide formation

This reasearch was established and carried out detect the effects of oat flour added to the formulation on acrylamide formation to increase the functionally of the meatballs and to determine the effects of oat flour use on some physicochemical (cooking loss, moisture, pH, color and TBARS) and textural properties in meatball product. The meatball samples were prepared by using oat flour at different rates (%2, %4, %6) and (%6) in-bread ratio were cooked at different temperatures (180°C,200°C,220°C) in a fixed time (10min).After the meatball production, the physicochemical, textural analysis and acrylamide analysis of the samples were performed. A significant difference was found between oat flour ratio and cooking loss (p<0,05). As the cooking temperature increased, the cooking loss value of the samples also increased. The addition of oat flour at different rates to the meatballs caused the pH values of the samples to increase (p<0,05). Moisture values increased in meatballs to which oat flour was added compared to the control group. The L* (brightness) values of the meatballs decreased with the increase in the oat flour ratio (p<0,05). The highest a*(redness) value was found in the group containing %4 oat flour, and the lowest a*(redness) value was found in the group containing %6 oat flour. A decrease in b* (yellowness) value was determined in the groups containing %4 oat flour and cooked at 220°C and in the groups conntaining %6 oat flour. While the use of oat flour affected the hardness, gumminess and chewiness values of the samples, it did not affect the stickness, cohesiveness, elasticity and flexibility parameters. The addition of oat flour to the meatballs caused a gradual decrease in the TBARS value of the samples (p<0,05).The addition of oat flour at different rates to the meatballs and the variation in cooking temperature did not statistically affect the amount of acrylamide formed (p>0,05). Keywords: Meatball, Oat flour, Acrylamide, TBARS, TPA.