Аннотация
Quinoa (Chenopodium quinoa Wild) is famous for its functional nutritional properties, particularly its high antioxidant content. The objective of this study was to supplement chicken meatballs with quinoa flour (QF) and assess its effect on product quality and oxidative stability. Proximate composition, color, sensory attributes, FRAP, DPPH, TBARS, FFAs, and POV were evaluated across different concentrations of QF (2%, 4%, 6%, and 8%) and compared to the control (no QF). Significant differences were found in proximate parameters of the different meatballs including moisture, ash, protein, and fat. Storage time has a significant effect (P< 0.05) on TBARS, FFAs, and POV. Biochemical analysis, as measured by TBARS, FFA, and POV (0.40–0.24 mg MDA/Kg, 0.68%–0.39% and 3.69–3.28 meg/kg) values respectively from T0 to T4 treatment, showed a decline from 0 to 8 days of storage compared to the control. However, changes in color (L* and B*) decreased over time, whereas redness increased. Sensory analysis revealed significant differences (P< 0.05) in color, texture, and palatability among the treatments, with overall acceptability being highest in the 2% QF treatment (T1). These findings suggest that quinoa flour supplementation improves the quality characteristics of chicken meatballs, enhances the shelflife stability with overall consumer acceptability of the product.