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Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets

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Abstract

An attempt was made through the present study to prepare gluten free goat meat nuggets by replacing refined wheat flour from product formulation with healthy, dietary fibre rich amaranth (A) and quinoa (Q) flour at different levels. A total of five different treatments viz., AI (1.5% amaranth), AII (3% amaranth), QI (1.5% quinoa) and QII (3% quinoa) were prepared. The physicochemical, colour, texture, sensory and rheological properties of these pseudocereal-added products were evaluated against control (3% refined wheat flour). Emulsion stability of meat batter was significantly affected (P < 0.05) due to addition of amaranth flour (1.5% and 3%) and quinoa (3%). Treatment groups AII and QI had significantly low (P < 0.05) moisture content with respect to control while the amount of fat content showed a reverse trend. Addition of amaranth and quinoa significantly increased (P < 0.05) the dietary fibre in meat products. Rheology of meat batter was affected by types and level of pseudocereal incorporation. Treatment AII had low (P < 0.05) hunter colour lightness value, whereas redness value was low for treatment QI. Effect of added amaranth and quinoa flour was observed on the textural parameters like adhesiveness, cohesiveness, gumminess and chewiness. High scores for almost all the sensory parameters were recorded in pseudocereal-added meat products. Though, all the products were very much acceptable, product with 1.5% quinoa flour was found to have high (P < 0.05) overall acceptability score.

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Acknowledgements

This research was supported by project ANSC CIRG SI 2012 015 00226, Indian Council of Agricultural Research, New Delhi. Authors wish to thank the Director of this Institute for providing required facilities to conduct the work. The help rendered by Radhey Shyam, Suraj Pal and Khem Chand for their technical assistance and support is also duly acknowledged.

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  1. Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P., 281122, India

    Arun K. Verma, V. Rajkumar & Suman Kumar

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  1. Arun K. Verma
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  2. V. Rajkumar
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  3. Suman Kumar
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Correspondence to Arun K. Verma.

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Verma, A.K., Rajkumar, V. & Kumar, S. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. J Food Sci Technol 56, 5027–5035 (2019). https://doi.org/10.1007/s13197-019-03975-4

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