Department of Animal & Wildlife Sciences, Midlands State University, P Bag 9055, Gweru, Zimbabwe.
Department of Food Science & Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe.
Food Chem. 2021 Dec 15;365:130619. doi: 10.1016/j.foodchem.2021.130619. Epub 2021 Jul 21.
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.
发展中国家对香肠的需求不断增加，然而，粘结剂的可及性和成本仍是一个挑战。本文评估了苋菜和藜麦粉作为玉米淀粉替代粘结剂的用途。测定了面粉的近等电点组成、功能和热特性。还评估了用这些面粉作为粘结剂制作香肠的保水性（WHC）和蒸煮损失。为了确定可接受性，使用 9 分愉悦标度进行了感官评价。面粉的蛋白质、碳水化合物、水分、灰分和脂肪含量有显著差异（p<0.05）。除乳化稳定性和 pH 值外，功能特性也有显著差异。面粉的热特性也有显著差异（p<0.05）。比较了藜麦和玉米淀粉香肠，苋菜的香气不受欢迎。因此，得出结论，藜麦和苋菜可用于香肠生产中的替代粘结剂。
