The effects of utilizing different ratios of kinoa and chia seed flours on the quality properties of fenugreek paste of pastrami

In this research, it was aimed to determine the effects of using various ratios of chia and quinoa seed flours on some physical, chemical and sensory properties of pastırma çemen paste. For this purpose, pastırma çemen were produced by using chia and quinoa seed flours at the rates of 5%, 15%, 30% and 45% of the fenugreek seed flour used in the production of çemen. The pastırma çemen groups were named as Control (not containing chia/quinoa seed flour), Ci5, Ci15, Ci30, Ci45, Ki5, Ki15, Ki30 and Ki45. The moisture, fat, protein, ash, salt, pH, water activity (aw), color and, consistency values of pastırma çemen groups were measured, and also soluble, insoluble and total dietary fiber contents of the pastırma çemen groups were determined. Sensory properties of all çemen groups were evaluated. It was determined that the moisture, fat, protein, ash and salt contents of the çemen groups were between 71.82%-73.29%, 1.65-9.25%, 4.70-5.60%, 2.77-3.19% and 1.87%-1.93%, respectively. It was observed that the fat and ash contents of pastırma çemen increased depending on the use of chia seed flour, and the moisture content increased and the ash content decreased due to the increase in the use of quinoa (p<0.05). It was determined that the pH values of çemen groups produced using chia and quinoa seed flour tended to decrease as the usage rate increased (p<0.05). It was observed that the lowest aw value belonged to the Control group, and the aw values of çemen groups showed increases due to the increase in the ratio of chia and quinoa seed flour. It was determined that the bostwick value decreased in parallel with the increase in the usage rate in the groups using chia seed flour compared to the control group, and the bostwick value increased in the groups using quinoa seed flour compared to the control group (p <0.05). Although the use of chia and quinoa seed flour in the production of pastırma çemen did not have a significant effect on the b* value, it was determined that the a* values of the groups produced with chia and quinoa seed flour showed increases in comparison with the control group (p<0.05). It was observed that as the rate of use of chia seed flour in the çemen formulation increased, the L* value decreased, and as the rate of use of quinoa seed flour increased, the L* value increased (p<0.05). It was determined that the total dietary fiber content of the pastırma çemen groups produced with chia seed flour was higher compared to the both control and quinoa seed flour groups (p<0.05). The highest soluble dietary fiber content was measured in the Control group and the highest insoluble dietary fiber content was measured in the Ci45 group (p<0.05). As a result of sensory evaluation, it was observed that the highest taste and texture score belonged to the Ci5 group and the highest odor and color score belonged to the Ci30 group. It was observed that the Ki45 group with the highest Botswick value had the lowest texture score. Considering the results obtained from this study, it can be said that the use of chia and quinoa seed flours does not cause a significant difference in consumer preferences in sensory analysis evaluations, but the addition of chia seed flour, especially in order to enrich it in terms of dietary fiber and add functionality to the product, will provide a significant advantage. Key Words: Fenugreek, Pastrami, Quinoa Flour, Chia Flour, Functional Food