Possibility of using quinoa seeds (chenopodium quinoa) in meat products and its impact on nutritional and organoleptic characteristics

The nutritional and organoleptic characteristics of low-fat beef burger manufactured with different levels of quinoa seeds (Chenopodium quinoa) as a partial fat substitute were studied. Chemical composition, cooking yield, pH and sensory evaluation were determined. Five levels of added beef fat (15%, 12.5%, 10%, 7.5%, and 5%) and five levels of quinoa seeds as a fat substitute (0%, 2.5%, 5 %, 7.5%, and 10%) were used. Increasing the level of added quinoa caused an increase in protein, fiber and ash contents, and a decrease in fat content. Cooking yield increased by the increasing of quinoa level. The sensory properties and overall acceptability were improved by using 5% and 7.5% of quinoa and no differences noticed between the overall acceptability of the control treatment and other treatments. The caloric value was also decreased by decreasing of added fat and replacing it with quinoa seeds which have low caloric content when compared with animal fat.