Effect of the Inclusion of Potato Peel and Quinoa Flours on Sausage Quality

Abstract

Quinoa flour (QF) and potato peel flour (PPF) are suitable raw materials for use in emulsified meat products due to their functional and nutritional properties. Therefore, the aim of this study was to evaluate the effect of QF and PPF on the quality properties of Frankfurt-type sausages. The study was conducted using a mixture design with extreme vertices and centroid. Nine experimental treatments were prepared, and technological, physicochemical, and sensory evaluations were performed. The results showed that QF had a favorable influence on texture, water-holding capacity, and protein content, whereas high levels of PPF tended to reduce the structural stability and sensory acceptability of the product. In addition, the incorporation of QF and PPF increased the dietary fiber content of the sausages. The optimized formulation consisted of 52.19 % pork meat, 1.0 % PPF, and 6.81 % QF, achieving an overall desirability of 0.56. These findings demonstrate the feasibility of using QF and moderate levels of PPF in the reformulation of processed meat products.