Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from Acacia senegal var. kerensis

Pork sausages contain significantly high amounts of saturated fat and they have been linked to various cardiovascular diseases. Fat substitutes used to re- duce the amount of saturated fat include starch, gums, soy, plant oils, cereal- based substitutes like chia and oats. Due to modification, such sausages have been reported to have undesirable sensory and physicochemical properties, such as hardening and lowered emulsion stability. Quinoa is a nutritious pseudo cereal comprising all the...