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Quinoa as gelling agent in a mortadella formulation

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 80°C), 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 80°C, 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.