| Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and texture characteristics of raw and cooked burgers were evaluated. Furthermore, lipid and protein oxidation stability for raw and cooked burgers were determined during long-term frozen storage. The cooking yield and reduction in diameter and thickness of burgers were improved and ash and protein contents of burger increased by the addition of quinoa. The control samples had the highest pH. Texture analysis... |
