Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

Tafadzwa, Muchekeza Jane; Jombo, Talknice Zvamaziva; Magogo, Charles; Mugari, Amiel; Manjeru, Pepukai; Shepherd, Manhokwe

doi:10.1016/j.foodchem.2021.130619

Cited by 19 publications

(13 citation statements)

References 25 publications

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“…c.e./J g −1 K −1 ranged from 261.15 to 313.15 K was fitted to quadratic polynomial function with R 2 higher than 0.9: Quinoa:c.e(T∕K) = 5.1 • (T − T o ) + 1.360 where T o = 273.15 K. At room temperature (298.15 K), c.e./J g −1 K −1 of quinoa (1.54), kiwicha (1.52) and kañiwa (1.51) values were (i) lower than for cornstarch (2.07) and for the pseudocereal flours estimated by Muchekeza el al. [26]; (ii) comparable to millet grains and flours determined (using mixture method) by Subramanian and Viswanathan [41].…”

Section: Thermal and Energetic Propertiessupporting

confidence: 59%

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Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values

Dávalos

Tirado

Romero

et al. 2023

J Therm Anal Calorim

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Structural, thermal and energetic properties of quinoa, kiwicha and kañiwa native Andean-pseudocereal flours have been studied. Moisture, protein and fat contents and also metallic and semi-metallic levels were, in general, within of the range values reported in the literature. Empirical formulas of quinoa, kiwicha and kañiwa flours have been determined as CH1.87O0.81N0.06S0.0015, CH1.90O0.82N0.05S0.0019 and CH1.76O0.73N0.06S0.0017, respectively. The elemental carbon concentration (Cflour) in organic matter follows the trend, Ckañiwa (45.6%) > Ckiwicha (43.2%) ≈ Cquinoa (43.3%), which reflects the greater structural similarity between the quinoa and kiwicha flours, with respect to kañiwa flour. Regarding thermal and energetic properties: (i) in the temperature range of 261.15–343.15 K, we found no significant differences among the specific heat capacities of the three flours, which are ranged between 1.3 and 1.9 J g−1 K−1; (ii) the organic matter decomposition temperature (Tdec) followed the trend, Tdec,kañiwa (489.8 ± 1.6 K) > Tdec,kiwicha (479.1 ± 1.5 K) ≥ Tdec,quinoa (477.1 ± 1.5 K) indicating a greater thermal stability range of kañiwa flour; (iii) the gelatinization temperatures and also the gelatinization enthalpy of kañiwa flour (4.3 ± 1.6 J g−1) were lower than corresponding thermal gelatinization parameters of quinoa and kiwicha flours; and (iv) the standard massic energy of combustion (− Δcu°) or its associated net calorific value (qNCV) of kañiwa flour (18.77 ± 0.15 kJ g−1 or 4487 ± 36 kcal kg−1) was slightly greater than for kiwicha (18.47 ± 0.11 kJ g−1 or 4415 ± 26 kcal kg−1) and quinoa (18.60 ± 0.16 kJ g−1 or 4445 ± 39 kcal kg−1) flours. Taking into account the associated uncertainties, qNCV trend is similar to the Cflour and Tdec trends. Accordingly, our results indicate a greater range thermal stability and greater net calorific value for kañiwa flour than for kiwicha and quinoa flours.

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Section: Thermal and Energetic Propertiessupporting

confidence: 59%

“…The amylose content is in general less than in well-known cereals such as corn (20−30%), wheat (28%) or rice (14−25%) [17]. On the other hand, kiwicha and quinoa flours have higher carbohydrate content than soya flour (34.1%) but lower than wheat (78.4%) and maize flours (81.1%) (Muchekeza et al [26] and references therein).…”

Section: Introductionmentioning

confidence: 99%

Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values

Dávalos

Tirado

Romero

et al. 2023

J Therm Anal Calorim

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“…The green cluster, comprised of 15 nodes, focuses on glutenfree foods and their formulation, sensory characteristics, and rheological and textural properties (Jagelaviciute & Cizeikiene, 2021;Peñalver et al, 2023). The yellow cluster, also with 13 nodes, explores using quinoa in meat products, considering factors like color, cooking, moisture, nutritional value, sensory properties, and shelf life (Tafadzwa et al, 2021;Teixeira et al, 2020). The red cluster, consisting of 16 nodes, highlights the protein content of quinoa, its essential amino acids, and its various applications in bakery products (Cizeikiene et al, 2021;Meriles et al, 2022).…”

Section: Descriptive Analysismentioning

confidence: 99%

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Eduardo,

Bedoya-Perales,

Escobedo-Pacheco

et al. 2024

Sci. agropecu.

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Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

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“…Selain dari jenis daging yang digunakan, penggunaan bahan pengisi memiliki peran penting dalam karakteristik sosis yang dihasilkan. Penggunaan tapioka sebagai bahan pengisi umumnya sudah digunakan, namun terdapat beberapa penelitian yang menggantikan tapioka sebagai bahan pengisi dalam pembuatan sosis seperti penggunaan tepung terigu dan tepung ketela rambat (Wahyuni et al, 2013), tepung kedelai (Sofiana, 2012), pati kentang (Yuniar dan Azizah, 2021), bonggol pisang kepok (Bansele et al, 2022) (Toni et al, 2023), ubi jalar ungu (Noach et al, 2022), tepung bengkuang (Meko et al, 2021), tepung bayam dan tepung biji gandum (Tafadzwa et al, 2021), kacang pigeon (Cajanus cajan) (Gomezulu and Mongi, 2022;Mongi and Gomezulu, 2022), tepung kacang (Dzudie et al, 2002) Makanan fungsional mendapatkan perhatian terkait dengan nutrisi dan meningkatkan kekebalan tubuh, dan umumnya diperkaya dengan bahan tambahan seperti polifenol, antioksidan, sera, vitamin, dan mineral (Kheto et al, 2023). Lebih lanjut Otles and Gokgunnec (2024) menyatakan bahwa pangan fungsional memberikan manfaat kesehatan karena dapat meningkatkan nilai gizi dan mengandung komponen yang secara positif mempengaruhi fungsi dari fisiologis yang dapat mencegah atau mengobati penyakit.…”

Section: Pendahuluanunclassified

Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour

Sulmiyati,

Mbela,

Sabtu

et al. 2024

J. Trop. Anim.Sci.Technology

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The research aims to analyze the effect of adding tapioca and soybean flour (Glycine max) with different levels on the chemical characteristics of cull Ongole beef sausages. This research used the experiment method with Completely Randomized Design (CRD) method which consisted of five treatments and three replications so that there were 15 experimental units. The treatment consisted of tapioca with soybean flour formula (P0=20%:0%, P1=15%:5%, P2= 10%:10%, P3=5%:15%, P4= 0%:20%). The variables measured are water content, protein content, fat content, and cholesterol content. The results of the research showed that the substitution of soybean flour with tapioca flour had a very significant effect (P<0.01) on water, protein, fat and cholesterol levels. In conclusion, soybean flour substitution had an influence on the chemical quality of beef sausages, at formula levels, soybean flour substitution resulted in a decrease in water content and fat content and an increase in protein content, as well as a decrease in cholesterol levels in line with the increase in soybean flour substitution.

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Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

Cited by 19 publications

References 25 publications

Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values

Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour

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