Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages
There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were determ...
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| Language: | English |
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Elsevier
2022
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| Online Access: | https://doi.org/10.1016/j.foodchem.2021.130619 http://hdl.handle.net/11408/4648 |
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| author | Muchekeza, Jane Tafadzwa Jombo, Talknice Zvamaziva Magogo, Charles Mugari, Amiel Manjeru, Pepukai Manhokwe, Shepherd |
| author_facet | Muchekeza, Jane Tafadzwa Jombo, Talknice Zvamaziva Magogo, Charles Mugari, Amiel Manjeru, Pepukai Manhokwe, Shepherd |
| author_sort | Muchekeza, Jane Tafadzwa |
| collection | DSpace |
| description | There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were determined. Water holding capacity (WHC) and cooking losses of the sausages made with the flours as binders were also evaluated. To determine acceptability, sensory evaluation was carried out using a 9-point hedonic scale. Flours showed a significant difference (p < 0.05) on protein, carbohydrates, moisture, ash, and fat content. There were also significantly different on functional properties except emulsion stability and pH. Thermal properties of flours also had a significant difference (p < 0.05). Quinoa and corn-starch sausages were compared and amaranth aroma was disliked. As such, it was concluded that quinoa and amaranth can be used as alternative binders in sausage production. |
| format | Article |
| id | ir-11408-4648 |
| institution | My University |
| language | English |
| publishDate | 2022 |
| publisher | Elsevier |
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| spelling | ir-11408-46482022-06-27T13:49:06Z Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages Muchekeza, Jane Tafadzwa Jombo, Talknice Zvamaziva Magogo, Charles Mugari, Amiel Manjeru, Pepukai Manhokwe, Shepherd Quinoa Amaranth Proximate composition Sausage binders Functional properties Sensory evaluation There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were determined. Water holding capacity (WHC) and cooking losses of the sausages made with the flours as binders were also evaluated. To determine acceptability, sensory evaluation was carried out using a 9-point hedonic scale. Flours showed a significant difference (p < 0.05) on protein, carbohydrates, moisture, ash, and fat content. There were also significantly different on functional properties except emulsion stability and pH. Thermal properties of flours also had a significant difference (p < 0.05). Quinoa and corn-starch sausages were compared and amaranth aroma was disliked. As such, it was concluded that quinoa and amaranth can be used as alternative binders in sausage production. 2022-01-12T13:46:04Z 2022-01-12T13:46:04Z 2021 Article 0308-8146 https://doi.org/10.1016/j.foodchem.2021.130619 http://hdl.handle.net/11408/4648 en Food Chemistry;Vol. 365 open Elsevier |
| spellingShingle | Quinoa Amaranth Proximate composition Sausage binders Functional properties Sensory evaluation Muchekeza, Jane Tafadzwa Jombo, Talknice Zvamaziva Magogo, Charles Mugari, Amiel Manjeru, Pepukai Manhokwe, Shepherd Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title | Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title_full | Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title_fullStr | Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title_full_unstemmed | Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title_short | Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages |
| title_sort | proximate, physico-chemical, functional and sensory properties of quinoa and amaranth flour as potential binders in beef sausages |
| topic | Quinoa Amaranth Proximate composition Sausage binders Functional properties Sensory evaluation |
| url | https://doi.org/10.1016/j.foodchem.2021.130619 http://hdl.handle.net/11408/4648 |
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