The best soaking temperature,material water ratio,and cooking time of convenient quinoa porridge were optimized through a single factor test,considering rehydration rate,rehydration time,and sensory quality as indicators.Its preparation process was optimized using the Box-Behnken response surface methodology,and the comprehensive score was calculated using the weighted method.The results indicate that the optimal preparation process comprises a soaking temperature of 41℃,material water ratio of 1∶9,and cooking time of 23 min.After verification experiments,its comprehensive score is 96.08,and the relative deviation from the theoretical predicted value(96.43)is 0.35%(<5.0%).The optimized preparation process of convenient quinoa porridge offers crucial support for its advancement and application.
quinoaconvenient porridgeBox-Behnken response surface methodpreparation process
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