Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation

Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation

This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient in emulsified sausage formulations. The focus is on its influence on physicochemical aspects, oxidative stability, sensory qualities, and nutritional value. HWQF-enhanced em...

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Bibliographic Details
Main Authors: Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, Aray Kambarova
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Pseudocereal
meat products
emulsified cooked sausage
white quinoa
Agriculture and Food
Food Engineering
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2426612

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2024.2426612

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