Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effectson Emulsion Characteristics and Product Quality

摘要

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partialbeef fat replacers in the formulation of emulsion-type sausages. A control (C)group was manufactured with 20% beef fat, while the other three groupswere formulated with 10% beef fat plus 5% QF (Q), 5% TF(T), and 2.5% QF+2.5% TF (QT). Water-holding capacity ofthe emulsions was higher in Q (81.81%), T (82.20%), and QT(84.10%) samples than in C (64.83%) samples. Total expressiblefluid and expressible fat were the lowest in Q and T samples, indicating thehighest emulsion stability of those groups. Incorporation of QF and TF intoformulations increased moisture and carbohydrate contents while decreased fatand energy values. Besides, the use of QF was effective to increase protein anddietary fiber contents. T sausages had lower luminosity (L*) and higheryellowness (b*) than C sausages, whilst Q sausages did not result in significantcolor changes. Higher cook yield values were recorded in Q (97.96%), T(98.21%), and QT (98.15%) samples compared with C (96.44%)samples. Inclusion of QF and TF to formulation led to lower hardness andgumminess, while utilization of TF was also effective to decrease chewiness.Consequently, healthier emulsified sausages were obtained by the inclusion of QFor TF that could decrease the fat content more than 50% withoutsacrificing overall quality, bringing advantages by quinoa over teff forincreasing nutritional value and leading minimal modifications on color andtexture.