A new method for preparing the instant quinoa by piecewise gelatinization

Abstract

In recent years, the market has great demand for the instant quinoa. However, the high content of protein and fat in quinoa grain inhibited the gelatinization and extension of starch molecules. The instant quinoa prepared by conventional gelatinization method has poor rehydration. In order to solve this problem, the sectioned heating method was used according to the properties of quinoa starch and protein. The purpose of the first heating stage was to gelatinize the starch with sufficient water, and the technological conditions were: the mass ratio of water to quinoa 4:1, the temperature of water bath 70 °C, the time of water bath 60 min. The purpose of the second heating stage was to denature the protein with less water, and the technological condition was that the quinoa was heated by atmospheric steam for 5 min. The instant quinoa prepared by above method had excellent rehydration. Compared to the raw quinoa, the content of protein, fat and reducing sugar in instant quinoa increased slightly, while the content of starch and polyphenols decreased slightly. The mass loss percentage of instant quinoa was 11.5% and the score of sensory evaluation for the sample prepared under the optimum conditions was 87.

Tea-making technology by using quinoa raw materials

“…In order to improve the added value of quinoa products and enhance the competitiveness of quinoa in the market, a series of downstream products have been developed. So far, the downstream products of quinoa mainly include: instant quinoa grain (Zhou et al, 2023), instant quinoa powder (Le et al, 2020), quinoa pasta (Lorusso et al, 2017;Xing et al, 2023), quinoa noodles (Huang et al, 2022;Mu et al, 2022), quinoa bread (Cao et al, 2022a;Suárez-Estrella et al, 2020), quinoa biscuits (Sun, 2018b;Zhang et al, 2021a),quinoa cookies (Valenzuela-González et al, 2022), quinoa snacks (Kahlon et al, 2016;Acosta et al, 2022), quinoa muffins (Leland et al, 2020), quinoa yoghurt (Obaroakpo et al, 2020a, b), protein functional beverage (Meng et al, 2022;Dong et al, 2021;Zhang, 2021), quinoa beer (Ji, 2021;Kordialik-Bogacka et al, 2019), quinoa Chinese rice wine (Han, 2018;Zhang et al, 2019b), quinoa sesame crisp (Cao et al, 2022b) and quinoa vinegar (Liu, 2020), etc.…”