Optimization of black garlic and quinoa flour based cemen paste formulations as an innovative approach in pastirma production: Effects on quality characteristics of pastırma

In this study, the effects of using quinoa flour and black garlic as substitutes for commercial fenugreek flour and fresh garlic in the formulation of pastırma cemen paste on the volatile compound profile, amino acid profile, physicochemical, textural, microbiological, oxidative and sensory acceptability properties of pastırma were investigated. Within the scope of the research, primarily aged black garlic was produced and quinoa flours were obtained from white, red and black quinoa seeds. Three separate designs containing different ratios of commercial fenugreek flour and quinoa flours were formed using Simplex Lattice Mixture design and instrumental colour, total phenolic matter (TPM), antioxidant activity (ABTS-ARA), texture (spreadability) and sensory analyses were performed on the produced cemen paste samples. According to the responses depending on these parameters, three most suitable cemen paste formulations that can be applied to the pastırma surface were determined as a result of optimization. Various properties of the cemen pastes prepared according to the formulations obtained as a result of optimization were determined and compared with the control cemen paste group. Subsequently, pastırma samples were produced using the control and optimised cemen paste formulations and various properties of the samples were examined during 120 days of storage period. Treatment with optimised cemen paste formulations containing red quinoa flour and black garlic had significant (P<0.01) effects on the proximate composition (moisture, protein, fat, ash), salt, residual nitrite, pH, total gluten content, shear force, antioxidant capacity (TPM, DPPH-ARA, ABTS-ARA and FRAP), amino acid profile and sensory properties of pastırma samples. Treatment and storage period had significant (P<0.01) effects on external and cross-sectional surface colour (L* and b*) values, volatile compound profile, LAB and yeast/mould counts of pastırma. On the other hand, significant (P<0.01) effects of treatment x storage period interaction on moisture, pH, external and cross-sectional surface redness (a*), TBARS, carbonyl content, NOMb, curing efficiency and M/S counts were determined. The use of red quinoa flour and black garlic in the production of cemen paste increased the content of esters and furans with fruity/sweet notes in the volatile compound profile of cemen paste and pastırma, while decreasing the concentration of sulphur-containing compounds. In this way, the pungent flavour of cemen paste and pastırma was reduced and sensory acceptability was improved. On the other hand, the total gluten content was significantly reduced in the optimised cemen pastes containing gluten-free red quinoa flour and in the pastırma produced with these cemen pastes compared to the control. In addition, bioactive properties, oxidative stability, colour properties and colour stability of pastırma samples produced with red quinoa flour and black garlic increased compared to the control. Considering the overall data, the best results were determined in the P2 group coated with optimised cemen paste containing 50% fresh garlic + 50% black garlic, 30.6% commercial fenugreek flour and 69.4% red quinoa flour. In conclusion, the use of black garlic and red quinoa flour as a substitute for fresh garlic and commercial fenugreek flour in the production of cemen paste has a promising potential to increase the consumer acceptance of pastırma, improve its bioactive properties and retard oxidative reactions. Keywords: Aroma, Black garlic, Cemen, Oxidative stability, Pastırma, Quinoa flour.