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首页> 外文期刊>Food Chemistry >Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages
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Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

机译：奎奴亚藜及苋菜粉的近似，物理化学，功能和感官属性作为牛肉香肠中的潜在粘合剂

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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.
机译：然而，发展中国家的香肠需求增加，但粘合剂的可访问性和成本是挑战。 苋菜和奎奴亚藜面粉被评价用作玉米淀粉的替代粘合剂。 确定面粉的近似组成，功能性和热性质。 还评价了用面粉制成的香肠作为粘合剂的含水容量（WHC）和烹饪损失。 为了确定可接受性，使用9点宿潮规模进行感官评估。 面粉在蛋白质，碳水化合物，水分，灰分和脂肪含量上显示出显着差异（P <0.05）。 除乳液稳定性和pH外，功能性质还显着不同。 面粉的热性质也具有显着差异（P <0.05）。 藜麦和玉米淀粉香肠进行了比较，苋菜香气不喜欢。 因此，它的结论是藜罂粟和苋菜可以用作香肠生产中的替代粘合剂。

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