Effect of the Addition of Red Quinoa on the Quality of Curdled Yogurt
Red quinoa and whole milk powder were used as the main ingredients to prepare curdled quinoa yogurt.The optimal production process of quinoa yogurt was determined through single factor and response surface tests with sensory evaluation as the evaluation index.The flavor and tissue structure of quinoa yogurt were analyzed using an electronic nose and a texture meter,and the protein content of quinoa yogurt and the changes in yogurt quality during the storage period were determined.The results showed that the optimal process conditions for curdled quinoa yogurt were:quinoa pulp addition of 20.8％,sugar addition of 7.1％,bacterial powder addition of 0.3％,and fermentation time of 7.1 h.The quinoa yogurt produced under these process conditions had a protein content of 3.13 g/100 g and a sensory score of 92.2.It had a good organizational state,unique flavor,good quality,and significantly higher water holding capacity than the control sample during storage.
red quinoayogurttextureelectronic noseresponse surface method
万方数据
维普
