GELLED EMULSIONS BASED ON AMARANTH FLOUR WITH HEMP AND SESAME OILS

Gelled emulsion (GE) systems are one of the novel proposals for reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, in fact measure of texture as spreadability and work of shear with a texturometer TA-XT2i with TTC spreadability rig at a speed of 3 mm/s, emulsion stability (Henning et al., 2016) and TBARS level (Nassu et al., 2003) for two gelled emulsions based on amaranth flour with hemp oil (GAH) and amaranth flour with sesame oil (GAS). The characterization of these GE was carried out after 24 h in cooling of 4ºC (t₀) and 15 days in freezing at -23 ºC (t₁₅). The spreadability was measured only at t₀ and this revealed that the GAH sample had greater firmness and greater work of shear than GAS sample. Among the two samples, the one with the most emulsion stability was the GAH with 11.33± 0.65% liquid expelled and after 15 days of storage, the volume of liquid expelled was 34.23±0.47. On the other hand, the GAS sample had a higher value of emulsion instability at t₀ (29.16±1.87) with an increase after freezing of 10% more. Regarding the results obtained for the TBARS, the initial oxidation of the GAS was 0.501 ± 0.167 mg malonaldehyde / Kg sample and after 15 days of storage this amount was 25% higher, GAH had 1.230 ± 0.074 mg ma / Kg sample and after 15 days in freezing increased to 12% this amount. Between the emulsions studied, the GAS has less consistence and emulsion stability than GAH, so it could be undesirable for some meat products. Thus, gelled emulsions could be a potential alternative for their application in the development of functional foods. So, in future studies could investigate the use of oil in water gelled emulsion prepared with healthier combinations of pseudo-cereal flour with seed oils as possible future fat replacer.