Preparation Technology of Quinoa Eight-ingrediet Porridge
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Abstract:
Quinoa was used as the main raw material to produce eight-ingrediet porridge. The nutritional evaluation of eight-ingrediet porridge was carried out by lysine AAS model recommended by FAO / WHO. The raw material ratio was optimized and the process parameters were optimized by orthogonal test and response surface methodology. The results showed that the best ratio of grains to beans, the ratio of quinoa, barley kernel and oat, the proportion of red kidney beans, white lentils, peanuts, mung beans and adzuki beans in beans were 60:40, 30:10:15 in grains, 15:10:5:5:5, respectively. Under these conditions, the lysine content of eight-ingrediet porridge, the lysine AAS, the sensory evaluation value were 4.61%, 83.82%, 80.4, respectively. The results of orthogonal test showed that the viscosity of eight-ingrediet porridge was the highest under the condition as follows: CMC of 0.02%, konjac powder of 0.08%, xanthan gum of 0.18%. The results of response surface methodology showed that the optimized process conditions were as follows: autoclaving time of 42 min, solid-liquid ratio of 32%, sucrose ester addition of 0.16%, sodium tripolyphosphate of 0.11%. There was a good correlationship between the predicted value and the actual value (R2 = 0.9248), and the sensory evaluation value was 85.5. Under the above conditions, the eight-ingrediet porridge was rich and full in taste and bright brown red in color, the grains were complete and chewy, the taste of beans was soft and a few grains have slight cracks, the eight-ingrediet porridge was viscous and has slight stratification after standing. The processing technology of quinoa eight-ingrediet porridge provided by this work could have a practical application in the diversified development of quinoa products.
