Process Optimization and Antioxidant Properties of Quinoa Protein Yogurt
In this study,with quinoa protein and raw milk as the raw materials,quinoa protein yogurt with antioxidant properties is developed.The process of quinoa protein yogurt is optimized through single factor test and orthogonal test,and the antioxidant properties of yogurt during storage are investigated.The results show that the optimal process conditions for making quinoa protein yogurt are fermentation time of 5.5 h,inoculation amount of 4％,the addition amount of white granulated sugar of 7％and the addition amount of quinoa protein of 2％.The quinoa protein yogurt produced by the optimized process has soft taste,uniform color,and the sensory score is 86.2 points.Through determining the physicochemical and microbiological indexes,it is found that they all meet the requirements of the national standard.The scavenging rates of quinoa protein yogurt on 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)radicals and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals and reducing power are consistently higher than those of control yogurt.This study has provided certain theoretical basis for the application and development of quinoa protein.
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