More articles from Volume 14, Issue 1, 2025
Empowering Future Generations: A Bibliometric Analysis of Food Sustainability Education in Schools
Impact of UV-C Irradiation on Quality Characteristics of Fresh-cut and Whole Plum Tomatoes
Physicochemical, Organoleptic and Nutritional Properties of Nila (Oreochromis niloticus) Pekasam at Different Concentrations of Cooked Rice
Antioxidant and Antimicrobial Activity of Yerba Mate Extract (Ilex paraguariensis) in Vienna Sausage
Exploratory study: nutritional, antinutritional, and techno-functional properties of faba bean (Vicia faba L. spp. minor) cultivars
Citations
0
This is an early access version
Effect of Quinoa and Amaranth Starches as Fat Replacers on the Technological and Quality of Fresh, Fermented and Emulsion Beef Sausages
,
Food Science and Systems, School of Agriculture & Fisheries Sciences, University of Namibia , Windhoek , Namibia
Animal and Wildlife Sciences, Agriculture, Environment and Natural Resources Management, Midlands State University , Gweru , Zimbabwe
,
Animal Production, Agribusiness and Economics, Agriculture & Fisheries Sciences, University of Namibia , Windhoek , Namibia
,
Chemical Sciences, Sciences and Technology, Midlands State University , Gweru , Zimbabwe
Food Science and Systems, Agriculture & Fisheries Sciences, University of Namibia , Windhoek , Namibia
Editor: Yu Fu
Abstract
Sausages, a global favorite, generated $6 billion in African market revenue in 2018, but their reliance on animal fat poses health risks like diabetes and cardiovascular diseases. This study explores quinoa and amaranth starches as climate-resilient alternatives to corn starch in fresh, fermented, and emulsion sausages. Starch was extracted via wet milling using water, sieving, and centrifugation, while sausages were formulated with fat replacers at 3% and 10% inclusion levels. Technological property analyses included water-holding capacity (WHC), cooking loss, pH, emulsion stability, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity. Higher fat replacer levels reduced cooking loss, with quinoa starch excelling in fresh sausages and amaranth starch performing best in fermented and emulsion sausages. WHC was superior at 10% inclusion, particularly for fresh and emulsified sausages. Quinoa starch showed strong antioxidant activity at lower levels, while higher inclusions enhanced benefits in emulsion sausages. These starches proved promising alternative fat replacers, offering health and shelf life benefits in sausage formulations.
Citation
Funding Statement
No funding
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
