Quinoa as gelling agent in a mortadella formulation

Riera González G., . and Vargas Zambrano P., . and Cruz Viera L., . Quinoa as gelling agent in a mortadella formulation. pp. 1069-1077. ISSN 2231-7546

The aim of the present work was to determine the possibility of replacing soybean flour in a mortadella formulation with high levels of quinoa flour as gelling agent to obtain a product with the required binding effect and good level of acceptance. The investigated variables were cooking temperature (70 75 and 80C) cooking time (1.5 2.0 and 2.5 h) and the replacement level of soybean flour with quinoa flour in the formulation (80 90 and 100). The response variables were taste colour smell hardness chewiness and gumminess as well as the overall impression of quality from a sensory evaluation on the obtained formulations. Models for each evaluated attribute were fitted. The thermo-mechanical behaviour of the quinoa flour indicated its possible use in the formulation considered from reaching the required gelling effect. The operational conditions of 80C 2.5 h and 86 of soybean flour replacement corresponded to the greatest acceptance of the formulation. Soybean flour replacement was the operational variable having the greatest influence. The quality of the formulated product was comparable to a commercial product.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/36%20-...

Abstract

The aim of the present work was to determine the possibility of replacing soybean flour in a mortadella formulation with high levels of quinoa flour as gelling agent to obtain a product with the required binding effect and good level of acceptance. The investigated variables were cooking temperature (70 75 and 80C) cooking time (1.5 2.0 and 2.5 h) and the replacement level of soybean flour with quinoa flour in the formulation (80 90 and 100). The response variables were taste colour smell hardness chewiness and gumminess as well as the overall impression of quality from a sensory evaluation on the obtained formulations. Models for each evaluated attribute were fitted. The thermo-mechanical behaviour of the quinoa flour indicated its possible use in the formulation considered from reaching the required gelling effect. The operational conditions of 80C 2.5 h and 86 of soybean flour replacement corresponded to the greatest acceptance of the formulation. Soybean flour replacement was the operational variable having the greatest influence. The quality of the formulated product was comparable to a commercial product.

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Item Type:	Article
AGROVOC Term:	Quinoa
AGROVOC Term:	Chenopodium quinoa
AGROVOC Term:	Pseudocereals
AGROVOC Term:	Cooking
AGROVOC Term:	Flours
AGROVOC Term:	Formulations
AGROVOC Term:	Gelling agents
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Colour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8260

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