Water Mobility in Gluten-Free Red MeatSausage Containing Pea and Corn Flour and HPMC Gum

Gastrointestinal diseases are of great importance among human societies, especially in developing countries. One of these diseases is celiac disease. Celiac is a disease of small bowel that is created due to gluten consumption. In Iran, Celiac disease has high prevalence in the general population, especially in high-risk groups, such as patients with irritable bowel syndrome or type 1 diabetes. Celiac treatment is the exit of gluten from the food. Having chronic illness and a heavy diet in lifetime can cause a lot of damage in various areas of physical and mental health and quality of life. Today, in many countries, extensive studies are conducted in different fields related to this disease. Due to the lack of gluten-free meat products in Iran, this study aims to study and investigate thermal gravimeteric analysis (TGA) sausage of 55% red meat of gluten-free containing corn and pea flour with different percentages (8:2, 6:4, 4:6, 2:8) and 0.3% HPMC gum. The results were analyzed using SPSS software and Duncan test. Based on the results,the highest amount of protein (15.6%), was related to treatment 4 (8% pea flour + 2% corn flour + 0.3% HPMC gum) (P<0.05). In TGA, treatment control had the highest free water and treatment 4 (2% corn flour + 8% pea flour + 0.3% HPMC gum) had the highest first and second bonded water (P<0.05). Finally, treatment 4 (8% pea flour + 2% corn flour + 0.3% HPMC gum) was selected as the best formulation for increasing protein and free water reduction.