Effects of using quinoa flour in meatballs produced from turkey meat on mineral substances, cooking and sensory properties

In this study, quinoa flour (0-control, 2.5% and 5%) was used instead of breadcrumbs in meatballs produced from turkey meat. At the end of the production; pH, moisture, cooking properties (cooking loss, diameter reduction and cooking yield), phenolic compounds, mineral substances and sensory analyses were performed on the samples. As a result of the analyses, it was determined that sensory parameters were not statistically affected by the use of quinoa (p>0.05). Similarly, quinoa use had no statistical effect on pH and moisture (p>0.05). However, cooking loss, diameter reduction and cooking yield were affected by quinoa use at a rate of p<0.01. Cooking loss and diameter reduction, which decreased with the use of quinoa, showed the highest mean values in the control group. Furthermore, the lowest cooking yield value was also determined in the control group. Among the analyzed phenolic compounds (cinnamic acid, gallic acid, tannic acid, cafeic acid, 2-5 dihydroxy benzoic acid, trans ferulic acid, rutin trihydrate, myrcetin, naringenin, allagic acid, quercetin, luteolin, chrysin, apigenin, CAPE and triacetin), only gallic acid and catechin were detected in the meatballs. While gallic acid was not statistically affected by the quinoa usage rate (p>0.05), catechin was affected by this factor at p<0.05 level. Catechin showed the highest mean value in the group containing 5% quinoa. All mineral substances analyzed in the meatballs (Fe, Zn, Mg, Ca and P) were significantly affected by the quinoa usage (p<0.01). All of these mineral substances showed gradual increase with use of quinoa. It was concluded that quinoa could also be an alternative ingredient to breadcrumbs in meatballs produced from turkey meat.