Oral processing of air-fried and deep-fried gluten-free chicken nuggets

The market for gluten-free products has grown significantly due to the increasing prevalence of gluten-related disorders. In developing these products, organoleptic characteristics must be considered alongside technological and nutritional aspects. This study investigated the impact of batter formulation (wheat, rice, and quinoa flour) and frying method (deep-frying vs. hot air frying) on the physicochemical properties, oral processing behavior (OPB), and dynamics of texture perception (DTP) of chicken nuggets. Key findings demonstrated that the batter and frying method significantly influenced bolus formation and texture perception. Quinoa flour-coated nuggets exhibited superior structural integrity after mastication, indicated by the highest occupied bolus area (82.55 ± 4.25%). Furthermore, gluten-free coatings (rice and quinoa flour) produced the highest number of small particles (68.36 and 64.44, respectively), suggesting distinct fragmentation pathways. Short-time Fourier transform (STFT) analysis confirmed these textural differences, with rice flour-coated nuggets showing the largest acoustic peak. Temporal Dominance of Sensations (TDS) analysis revealed that these physicochemical and structural differences directly translated into variations in the temporal sensory experience during consumption. The results confirm that optimizing gluten-free nuggets requires a multi-faceted approach. The combination of quinoa flour coating and hot air frying method proved particularly effective, influencing oil content, final moisture, and creating a bolus structure that aligns with desirable sensory textures. This study provides a crucial framework for product developers, emphasizing that targeted ingredient and process selection can directly steer both the physical properties and the dynamic eating experience of gluten-free fried foods.