Effects of using quinoa flour in meatballs produced from turkey meat on mineral substances, cooking and sensory properties
DOI:
https://doi.org/10.61326/jofbs.v5i1.01Keywords:
Turkey meat, Meatball, Quinoa, Mineral matter, Phenolic compoundsAbstract
In this study, quinoa flour (0-control, 2.5% and 5%) was used instead of breadcrumbs in meatballs produced from turkey meat. At the end of the production; pH, moisture, cooking properties (cooking loss, diameter reduction and cooking yield), phenolic compounds, mineral substances and sensory analyses were performed on the samples. As a result of the analyses, it was determined that sensory parameters were not statistically affected by the use of quinoa (p>0.05). Similarly, quinoa use had no statistical effect on pH and moisture (p>0.05). However, cooking loss, diameter reduction and cooking yield were affected by quinoa use at a rate of p<0.01. Cooking loss and diameter reduction, which decreased with the use of quinoa, showed the highest mean values in the control group. Furthermore, the lowest cooking yield value was also determined in the control group. Among the analyzed phenolic compounds (cinnamic acid, gallic acid, tannic acid, cafeic acid, 2-5 dihydroxy benzoic acid, trans ferulic acid, rutin trihydrate, myrcetin, naringenin, allagic acid, quercetin, luteolin, chrysin, apigenin, CAPE and triacetin), only gallic acid and catechin were detected in the meatballs. While gallic acid was not statistically affected by the quinoa usage rate (p>0.05), catechin was affected by this factor at p<0.05 level. Catechin showed the highest mean value in the group containing 5% quinoa. All mineral substances analyzed in the meatballs (Fe, Zn, Mg, Ca and P) were significantly affected by the quinoa usage (p<0.01). All of these mineral substances showed gradual increase with use of quinoa. It was concluded that quinoa could also be an alternative ingredient to breadcrumbs in meatballs produced from turkey meat.
References
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023). Nutritional and functional new perspectives and potential health benefits of quinoa and chia seeds. Antioxidants, 12(7), 1413. https://doi.org/10.3390/antiox12071413
Al Shehry, G. A. (2016). Use of corn and quinoa flour to produce bakery products for celiac disease. Advances in Environmental Biology, 10(12), 237-244.
Arneja, I., Tanwar, B., & Chauhan, A. (2015). Nutritional composition and health benefits of golden grain of 21 st Century, Quinoa (Chenopodium quinoa Willd.): A review. Pakistan Journal of Nutrition, 14(12), 1034-1040. https://doi.org/10.3923/pjn.2015.1034.1040
Bağdatlı, A. (2018). The influence of quinoa (Chenopodium quinoa Willd.) Flour on the pshycochmical, textural and sensorial properties of beef meatball. Italian Journal of Food Science, 30(2), 280-288. https://doi.org/10.14674/IJFS-945
Balakrishnan, G., & Schneider, R. G. (2022). The role of amaranth, quinoa, and millets for the development of healthy, sustainable food products—A concise review. Foods, 11(16), 2442. https://doi.org/10.3390/foods11162442
Bastidas, E. G., Roura, R., Rizzolo, D. A. D., Massanés, T., & Gomis, R. (2016). Quinoa (Chenopodium quinoa Willd), from nutritional value to potential health benefits: an integrative review. Journal of Nutrition & Food Sciences, 6(3), 1000497. https://doi.org/10.4172/2155-9600.1000497
Carciochi, R. A., Manrique, G. D., & Dimitrov, K. (2014). Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.). International Food Research Journal, 21(2), 767-773.
Enriquez, N., Peltzer, M., Raimundi, A., Tosi, V., & Pollio, M. L. (2003). Characterization of wheat and quinoa flour blends in relation to their breadmaking quality. Anales des la Asociacion Quimica Argentina, 91, 47-54.
Escarpa, A., & González, M. C. (2001). Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Analytica Chimica Acta, 427(1), 119-127. https://doi.org/10.1016/S0003-2670(00)01188-0
Farinazzi-Machado, F. M. V., Barbalho, S. M., Oshiiwa, M., Goulart, R., & Pessan Junior, O. (2012). Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases. Food Science and Technology, 32(2), 239-244. https://doi.org/10.1590/S0101-20612012005000040
Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety, 14(4), 431-445. https://doi.org/10.1111/1541-4337.12135
İnce, D. (2019). Yağı azaltılmış tavuk köftesinde kinoa unu ve κ-karragenan kullanımının kalite özelliklerine etkisi [Master’s Thesis, Atatürk University]. (in Turkish)
Jiang, S. S., Li, Q., Wang, T., Huang, Y. T., Guo, Y. L., & Meng, X. R. (2024). Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head). Ultrasonics Sonochemistry, 109, 106997. https://doi.org/10.1016/j.ultsonch.2024.106997
Kuru, B. (2021). Köftede kinoa kullanımının akrilamid oluşumu ve diğer bazı fizikokimyasal özellikler üzerine etkisi [Master’s Thesis, Atatürk University]. (in Turkish)
Lorenz, K., & Coulter, L. (1991). Quinoa flour in baked products. Plant Foods for Human Nutrition, 41, 213-223. https://doi.org/10.1007/BF02196389
Meral, R., Kutlu, N., Alav, A., & Kılınççeker, O. (2022). The possibilities of using quinoa flour in the production of chicken meat patties. Journal of the Hellenic Veterinary Medical Society, 73(4), 5031-5038. https://doi.org/10.12681/jhvms.29784
Miranda, M., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, M. J., Maureira, H., & Martínez, E. A. (2012). Nutritional aspects of six quinoa (Chenopodium quinoa Willd.) ecotypes from three geographical areas of Chile. Chilean Journal of Agricultural Research, 72(2), 175-181.
Morita, N., Hirata, C., Park, S. H., & Mitsunaga, T. (2001). Quinoa flour as a new foodstuff for improving dough and bread. Journal of Applied Glycoscience, 48(3), 263-270. https://doi.org/10.5458/jag.48.263
Repo-Carrasco-Valencia, R. A. M., & Serna, L. A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Science and Technology, 31(1), 225-230. https://doi.org/10.1590/S0101-20612011000100035
Ruales, J., & Nair, B. M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136. https://doi.org/10.1016/0308-8146(93)90047-J
Sharma, V., Chandra, S., Dwivedi, P., & Parturkar, M. (2015). Quinoa (Chenopodium quinoa Willd.): A nutritional healthy grain. International Journal of Advanced Research, 3(9), 725-736.
Singh, S., Singh, R., & Singh, K. V. (2016). Quinoa (Chenopodium quinoa Willd), functional superfood for today’s world: A review. World Scientific News, 58, 84-96.
Üçok, G., Cankurtaran, T., & Demir, M. K. (2019). Geleneksel tarhana üretiminde kinoa ununun kullanımı. Harran Tarım ve Gıda Bilimleri Dergisi, 23(1), 22-30. (in Turkish) https://doi.org/10.29050/harranziraat.402350
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Ward ALDABAK, Fatma Yağmur HAZAR SUNCAK
This work is licensed under a Creative Commons Attribution 4.0 International License.
