THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL
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Abstract
In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined. Quinoa level had significant effect on fat and moisture contents (p<0.0001). The protein content was improved by adding quinoa flour. Cohesiveness, springiness, gumminess, redness(a*), yellowness(b*) values were significantly affected by addition of quinoa flour. According to sensorial analysis, meatball samples had high acceptability and favorable scores. Consequently, quinoa flour has high potential as gluten-free ingredient for use in meatball production in addition to nutritional value and health benefits.