Rheological properties of gluten‐free chicken nugget batters and sensory characteristics of coated nuggets

The prevalence of celiac disease in about 1% of the global population has led to the growing demand for gluten-free alternatives. The quality of gluten-free chicken nugget batters made from rice and chickpea flour and xanthan gum (XG) was assessed and compared with traditional wheat flour. A 3 × 4 factorial design within a randomized complete block framework with three replications was used to examine the rheological properties of batters varying in flour type (wheat, rice, chickpea) and XG concentration (0%, 0.05%, 0.075%, 0.1%). Rheological tests revealed that the addition of 0.075% XG significantly increased the viscosity of CF batters from 51 to 165 mPa·s, restoring structure to a level comparable to gluten-containing WF batters. The addition of 0.075% XG increased the batter pickup for each type of flour. Sensory evaluation consisted of two components: a descriptive analysis with trained panelists examining nuggets at both 0% and 0.075% XG concentrations and a consumer acceptability study (n = 145) focused on nuggets formulated with 0.075% XG. Consumer panel results indicated no differences (p = 0.14) in acceptability between gluten-free and gluten-containing nuggets. Rice flour nuggets achieved the highest overall acceptability (6.2), featuring enhanced fracturability and preferred flavor profiles. While descriptive analysis identified earthy, beany, and nutty notes in chickpea flour nuggets, they were accepted by consumers (6.0). Both rice and chickpea flour proved to be viable substitutes for wheat flour in chicken nugget batters. These findings support the potential of gluten-free alternatives in meeting consumer expectations and dietary needs. PRACTICAL APPLICATION: This research supports the development of gluten-free fried battered chicken nuggets using rice and chickpea flour. By highlighting xanthan gum's role in enhancing batter stability, it offers manufacturers a scalable solution to meet the needs of consumers with gluten intolerance or celiac disease.