The effects of utilizing different ratios of kinoa and chia seed flours on the quality properties of chicken liver pate

This research aimed to determine the effects of using different amounts of chia and quinoa seed flours on the physical, chemical, and sensory properties of chicken liver pate. For this purpose, chia and quinoa seed flours were added at the rates of 0%, 20%, 40% and 60% instead of the oil used in the production of chicken liver pate, and the produced groups were named as control, Ci20, Ci40, Ci60, Ki20, Ki40 and Ki60. The general composition, pH, thiobarbutyric acid number (TBA), water activity (aw), color (CIE L*a*b*) values of the chicken liver pate groups were measured, and the sensory properties were evaluated. It was determined that the moisture, fat, protein, ash, and salt contents of chicken liver pate groups varied between 65.09%-68.65%, 5.55-11.49%, 15.57-17.73%, 1.76-2.21% and 1.03%-1.18%, respectively. The pH values of all pate groups were found to be in the range of 6.13-6.40, the highest pH value belonged to the control group, while the lowest pH value belonged to the Ki60 group. The differences between the water activity (aw) values of the pate groups were found to be significant, and it was determined that the highest aw value belonged to the pate sample with 60% quinoa flour and the lowest aw value belonged to the control group. TBA values were determined to be in the range of 0.26-0.44 mg MA/kg sample. It was seen that TBA values increased due to the use of chia seed flour in the production of chicken liver pate (p<0.05). In the statistical evaluation of stability values, the differences between the group averages were found to be significant and it was observed that the oil/water phase separated from the structure was lower in the group containing 60% quinoa (p<0.05). It was determined that the L* values of the chicken liver pate groups varied between 43.39-50.60, while a* values ranged between 6.65-7.93 and b* values ranged between 26.78-31.08 (p<0.05). Although using 20% chia seed flour did not have a significant effect on the L* and b* values, it was seen that L*, a* and b* values were decresed due to increasing ratios of chia seed flour (p<0.05). While a decrease in the L* value and an increase in the b* value was observed in parallel with the increase in the use of quinoa seed flour (p<0.05), the changes observed in the a* value were not found to be statistically significant (p>0.05). Although the difference between the groups in terms of sensorial evaluation such as taste, smell, spreadability, herbaceous flavor and general acceptance criteria was found to be significant (p<0.05), it was observed that the highest taste and general acceptance score belonged to the Ci20 group. It was determined that the insoluble and total dietary fiber contents of the liver pate groups using chia seed flour were higher in comparison with the control and quinoa seed flour groups. Considering the results of current study, chia and quinoa seed flours can be used at the rates of 20% or 40% of oil in the production of chicken liver pate to provide functional properties without negatively affecting the sensory properties of the product.