Consumer Sensory Evaluation of Fresh, Fermented, and Emulsion-type Sausages Formulated with Quinoa, Amaranth Starch, and Flours.

Introduction/objective: Sausages are widely favored for their palatability, yet their highfat content and chemical additives raise health concerns. As consumers pivot toward healthier, plantbased diets, traditional binders, such as soya protein, non-fat dry milk, and corn starch, face limitations, including allergenicity, cost, and demand across food sectors. This study examined quinoa, amaranth, and their starches and flours as alternative binders in fresh, fermented, and emulsion beef sausages.

Methods: Using a 2×3×5 factorial design, formulations incorporated five binder types (Quinoa starch, amaranth starch, corn starch, quinoa flour, and amaranth flour) at 3% and 10% inclusion levels. Processing followed standardized methods, with fermented sausages undergoing controlled incubation and emulsion sausages baked under thermal regulation. The sensory evaluation by 75 consumers assessed aroma, flavor, color, texture, juiciness, and overall acceptability using a 9-point hedonic scale.

Results: Results showed that quinoa and amaranth starches, at 3% inclusion, enhanced sensory qualities comparable to or exceeding corn starch. Quinoa starch emerged as the top-performing binder, followed by amaranth starch. Whole-grain flour forms were less preferred. Fresh sausages outperformed fermented types, regardless of the binder. The statistical analysis confirmed significant effects of binder type, inclusion level, and processing method on consumer acceptance.

Discussion: Quinoa and amaranth starches improved sensory qualities in fresh and emulsion sausages at 3% inclusion, due to their neutral flavor and functional properties. In fermented sausages, starches outperformed flours because flours had intensified sourness, possibly due to microbial activity. Taste showed the strongest correlation with overall liking, followed by texture and juiciness, confirming their importance in consumer preference. Therefore, quinoa and amaranth starches can be used as clean-label binders that enhance acceptability without compromising flavor integrity.

Conclusion: Quinoa and amaranth starches demonstrated greater functionality as clean-label binders in beef sausages, where they enhanced sensory attributes and consumer acceptability compared with conventional corn starch. Their neutral and favorable textural contribution supported product quality in fresh and emulsion sausages, while flour forms were less effective due to intensified sourness in fermented types. Quinoa and amaranth starches represent a promising natural alternative for improving sausage quality and consumer preference without compromising flavor integrity.