Abstract:
In order to develop ready-to-eat new products of quinoa, the research on the preparation of quinoa powder under different milling methods of frying, steaming and spray drying was carried out. By comparing the water solubility, water absorption, solubility, wetting subsidence and stability index of quinoa flour, the quinoa flour with good solubility was selected to be compounded with pumpkin flour, xylitol, milk powder, modified cassava starch and maltodextrin. On the basis of the single factor experiment, the response surface design was used, and the sensory score was used as the response value, and the nutrients and fluidity of the finished product were determined. The results showed that the water-soluble, water-absorbing, soluble, wet-sinking and stable indexes of the quinoa flour made by spray drying were 50.31%±0.56%, 3.75%±0.19%, 62.20%±2.71%, 120.00±7.16 s, and 40.98%±4.41%, respectively, which was better than the frying and steaming. The best formula for quinoa pumpkin compound powder is quinoa flour 46.0%, pumpkin powder 22.0%, xylitol 22.0%, milk powder 3.0%, modified cassava starch 2.5%, maltodextrin 4.5%.The energy, fat, protein, carbohydrate and sodium in the finished product were 1595 kJ/100 g, 3.8 g/100 g, 9.14 g/100 g, 75.6 g/100 g, 111 mg/100 g, respectively, the angle of repose was 24°, and the fluidity was good. The research results enrich the variety of quinoa products and provide a basis for industrial production.
