Functional properties of chicken meat for incorporation in gluten-free breadstick formulation

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Incorporating up to 40% chicken meat improved sensory attributes in gluten-free breadsticks, suggesting a viable protein source.

Incorporating chicken meat into gluten-free breadsticks significantly improves texture and sensory quality.
Physical property analysis revealed that moisture and protein content increased with higher levels of chicken meat.
X-ray diffraction analysis showed enhanced V-type crystallinity with increased meat content, affecting structure.
Chicken meat can be effectively incorporated into gluten-free formulations, improving nutritional quality without altering flavor.

Panyathitipong et al. (2025) studied this question.

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Incorporating up to 40% chicken meat improved sensory attributes in gluten-free breadsticks, suggesting a viable protein source.

Incorporating chicken meat into gluten-free breadsticks significantly improves texture and sensory quality.
Physical property analysis revealed that moisture and protein content increased with higher levels of chicken meat.
X-ray diffraction analysis showed enhanced V-type crystallinity with increased meat content, affecting structure.
Chicken meat can be effectively incorporated into gluten-free formulations, improving nutritional quality without altering flavor.

Panyathitipong et al. (2025) studied this question.

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