Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC

Table 1

Formulations of flour.

		Wheat flour (%)	Corn flour (%)	Chickpea flour (%)	HPMC (%)
1	Control (wheat flour)	10.3	—	—	—
2	C (8%)-Ch (2%)+HPMC (0.3%)	—	8	2	0.3
3	C (6%)-Ch (4%)+HPMC (0.3%)	—	6	4	0.3
4	C (4%)-Ch (6%)+HPMC (0.3%)	—	4	6	0.3
5	C (2%)-Ch (8%)+HPMC (0.3%)	—	2	8	0.3