Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder

ZHANG Qianfang; LI Min; MENG Jingyan; LI Hongyu

doi:10.13386/j.issn1002-0306.2023030087

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 216-221. > DOI: 10.13386/j.issn1002-0306.2023030087

ZHANG Qianfang, LI Min, MENG Jingyan, et al. Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder[J]. Science and Technology of Food Industry, 2023, 44(24): 216−221. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030087.

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Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder

Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China

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Received Date: March 08, 2023
Available Online: October 08, 2023

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Abstract

Abstract

Using quinoa and oat bran as the primary raw materials, this study applied extrusion technology to create a quinoa compound powder, and the nutritional evaluation of the powder was carried out. A one-factor test was used to establish the process parameters. The optimal production process for quinoa blended powder was determined using an orthogonal test with the following parameters: 18% material moisture content, 130℃ extrusion temperature, 280 r/min screw speed, and 20 kg/h feeding speed. The compound powder produced under these conditions had a pleasant flavor and blended well, earning a sensory score of 92.5. The quality of quinoa flour was determined utilizing the nutritional quality index. The results indicated that the ratio of macronutrients to energy supply in quinoa flour was reasonable. Besides calcium, six mineral elements and four vitamins had INQ values greater than 1. With an AI value of 0.1489 and a TI value of 0.243, quinoa compound flour's fatty acids ratio was reasonable and rich in unsaturated fatty acids. Thus, quinoa compound powder is a high-protein, high-dietary-fiber, nutritionally-balanced food.
- quinoa,
- compound powder,
- extrusion,
- process optimization,
- nutrition evaluation

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References (31)

References

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