Preparation and Nutritional Quality Analysis of Quinoa Betalains Flavored Yogurt
Fresh milk was used as raw material and quinoa betalains were used as a coloring agent to make quinoa betalains flavored yogurt in this article.The effects of fermentation temperature,time,the amount of sucrose and betalains added on yogurt quality were investigated,and the yogurt making process was opti-mized by orthogonal experiments.Sensory evaluation was also conducted to investigate the shelf life and nutritional quality of the yogurt.The results show that the yogurt obtained by adding 1‰ of betalains,6％of sucrose,and fermented at 40℃ for 10 h has the highest sensory score.The influencing factors in fer-mentation of yogurt are ranked as sucrose addition＞fermentation time＞betalains addition.Betalains sig-nificantly increases the antioxidant capacity and free amino acid content of yogurt,and has no adverse effect on the quality of yogurt.Meanwhile,the nutritive index of this flavored yogurt meets the specifica-tion.The color is adjustable and pink,the taste is smooth,and the texture is even.
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