Development of Chinese-Style Sausage Enriched with Djulis ( Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People's Traditional Food.

Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry.