Chenopodium quinoa and Amaranthus spp. raw meals as meat extenders in Pelibuey mortadella

Abstract This study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries). The study included the physicochemical, functional, microbiological, and sensory characterization of the flours and final product using standardized protocols. Significant differences were found between the flours. Quinoa had a higher protein content (16.30% ± 0.36%) and pH, while amaranth had a higher absorption capacity (1.99 ± 0.83 g/g) and water retention capacity (WRC) (1.76 ± 0.52 g/g). In the meat formulations, the type and percentage of flour substitution significantly impacted the moisture, fat, protein, and pH of the final product (ANOVA, p < 0.001). Sensory analysis revealed that mortadella with 3% amaranth flour exhibited the highest overall acceptability (mean score: 399), surpassing quinoa formulations and approaching the wheat treatment (413). All treatments complied with the parameters established by the Ecuadorian technical standard NTE INEN 1340:96. The results suggest that a 3% amaranth flour inclusion rate is a viable, sensory-acceptable alternative to wheat flour in emulsified meat products. However, raw quinoa presents limitations at inclusion rates higher than 3% due to its negative impact on organoleptic attributes.