Chicken nuggets have been formulated with different gluten-free flours such as amaranth, chia, quinoa, and tef flour. This study aimed to determine the impact of traditional (deep-frying, DF and oven, OC) and new emerging (microwave, MW and sous vide, SV) cooking techniques on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) in chicken nuggets. Colour, pH, fat and water activity (aw) values of chicken nuggets were also investigated. Cooking with different methods resulted in the same colour and pH values. aw values of SV-cooked samples were higher than for other methods. The highest acrylamide and HMF levels were observed in the formulation material of the tef, reaching concentrations of up to 48.46 ng/g and 25.56 mg/kg, respectively, when tef nuggets were cooked with DF. Usage of chia flour reduced the acrylamide content. Acrylamide could not be detected in chicken nuggets cooked with SV.
