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

Table 3

Chemical properties of control sausage and gluten-free sausages modified by chickpea flour, corn flour, and HPMC.

Sample	Protein (%)	Fat (%)	Moisture content (%)	Ash (%)	pH (%)
Control (wheat flour)	^E	^A	^B	^B	^A
C (8%)-Ch (2%)+HPMC (0.3%)	^D	^A	^A	^AB	^A
C (6%)-Ch (4%)+HPMC (0.3%)	^C	^A	^A	^A	^A
C (4%)-Ch (6%)+HPMC (0.3%)	^B	^A	^A	^A	^A
C (2%)-Ch (8%)+HPMC (0.3%)	^A	^A	^A	^A	^A

C (8%)-Ch (2%): 8% corn flour and 2% chickpea flour; C (6%)-Ch (4%): 6% corn flour and 4% chickpea flour; C (4%)-Ch (6%): 4% corn flour and 6% chickpea flour; C (2%)-Ch (8%): 2% corn flour and 8% chickpea flour. Data represent the of three independent replications. Different capital letters in each column indicate significant differences ().