Study on Formulation and Nutritional Evaluation of Quinoa Instant Porridge
To develop instant porridge powder based on quinoa,quinoa which was puffed,crushed and standardized was used as the base material,and the puffed highland barley,puffed hulless oat and puffed buckwheat were crushed and standardized as the auxiliary materials.The formulation of composite meal powder was determined by fuzzy comprehensive sensory rating according to both single factor experiment and response surface methodology experiment.The best formula of quinoa composite meal powder was quinoa,highland barley,hulless oat,buckwheat ratio being 10∶4.1∶3.7∶3.7.The sensory score of instant porridge prepared with quinoa was 80.1 points.The nutritional evaluation of quinoa instant porridge powder was carried out by nutritional quality index,the results showed that the nutrient quality index(INQ)of 6 mineral elements in quinoa instant porridge powder was greater than 1 except selenium,and it was rich in niacin,vitamin B,and vitamin B2.The optimum water temperature of quinoa instant porridge powder was 70 ℃,and the optimum water addition was 8 times water.
quinoafuzzy mathematicssensory evaluationresponse surfacenutrient quality index
万方数据
维普
