Scientists have produced sausages with quinoa as an ingredient to develop products intended for people with celiac disease or allergies. A group of producers from RED-PUNA from Jujuy (Argentina) approached the National Institute of Industrial Technology (INTI) with the need to develop llama meat products from pieces of little or no use. In response to this request, sausages were made with quinoa as an ingredient to obtain products suitable for people with celiac disease and allergies to wheat or soy.

“The decision to use this seed in meat medallions and llama cooked cuts is a response to its availability in the area, as pointed out by the applicants,” said Viviana Renaud of the INTI-Meats Center, the area in charge of the project. INTI technicians tested different processes for obtaining quinoa flour. “We have defined a simple and reproducible process for the elimination of saponins, substances present in seeds that give food a bitter taste and are harmful to health. We also tested the roasting and drying of crops,” explained Renaud.

Sensory evaluation was then carried out with panelists trained in meat products, and their taste and typicality were analyzed. The result of this study was positive, as the experts found no differences between foods containing this plant or other ingredients such as soy.

The tested flours fulfilled the expected functions without changing the texture, taste and general characteristics of this type of sausage. In addition, llama medallions made with this ingredient showed better cooking behavior than medallions made with soy flour.

In conclusion, experts point out that quinoa flour has the potential to replace functional ingredients that are commonly used in the preparation of sausages and other gluten-free products (without TACC). In this sense, they allow the consumption of this type of food for people suffering from allergies to wheat or soy. Also for those who have celiac disease, which according to the data of the Ministry of Health of the nation in Argentina represents 1% of the population.

The challenge for manufacturers will be to find new opportunities and consumer acceptance. “This step is important in order for the products to be made with Carne llamas, which are currently sold in northwestern Argentina, are expanding their market,” added Renaud.

Source: CarneTec.com