Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products...

This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean-label meat product by increasing antioxidant activity and reducing synthetic additives. Formulations with varying proportions of cassava starch and maca flour were evaluated for their physicochemical properties. Significant differences were observed in pH, water-holding capacity (WHC), and color, with 100% cassava starch yielding the highest WHC and 100% maca flour producing a more intense yellow hue (higher b* value). Based on optimization, the 25% cassava starch and 75% maca flour formulation were selected for shelf-life analysis. Over 90 days, this formulation maintained stable pH (6.43 ± 0.02), WHC (90.7 ± 0.5%), and color parameters (L*, a*, b*), and lipid oxidation remained below the critical TBARS limit of 2.0 mg MDA kg^-1, demonstrating good oxidative stability (1.38 ± 0.04 mg MDA kg^-1 at 90 days). Color differences (ΔE ≈ 2.5) were perceptible but did not compromise consumer acceptance. Flash profile sensory analysis found no significant differences in sensory attributes between samples with and without synthetic antioxidants. Consumer testing using a 9-point hedonic scale yielded average scores above 7.0 for appearance, flavor, and overall acceptance, indicating high acceptance. These results support using maca flour as a natural antioxidant and functional starch substitute, offering a viable strategy for cleaner-label, health-oriented meat products.