| Quinoa(Chinopodium quinoa Willd)is comprehensive in nutrition,not only rich in nutrients,but also contains all the essential amino acids required by the human body in its seeds.It contains lysine,which is restricted by conventional grains,and has rich biologically active ingredients such as phenols and saponins,etc.Quinoa is a high-protein,low-calorie alkaline food resources.In this study,Shanxi Huaqing Company's quinoa was used as the raw material and the stone cake was used as the basic material.The processing conditions of quinoa stone cake were studied,and its functional and volatile substances were studied.The main contents and results are as follows:1.The comprehensive evaluation method of fuzzy mathematics was used to establish the sensory evaluation system of quinoa stone cake,and the sensory evaluation indexes and weights were determined,which were taste 0.3,aroma 0.25,shape 0.2,and crispness 0.25,and the sensory evaluation standard of quinoa stone cake was established by using the percentage system.2.Based on sensory evaluation criteria,using quinoa as raw materials,flour,eggs,yeast,palm oil,and salt as auxiliary materials,based on single-factor experiments,using fuzzy mathematical comprehensive evaluation combined with Box-Behnken response surface to determine quinoa stones the optimum recipe for the cake is 14% for quinoa,1% for yeast and 17% for palm oil.At this time,the sensory score of quinoa stone cake was 83.95,with the best taste.The nutritional components were determined as follows: moisture content was 7.99%,protein content was 11.83%,fat content was 38.6%,starch content was 38.08%,and total polyphenol content was 0.730 mg GAE/g.3.Analysis of nutritional characteristics of quinoa stone cake.The total starch content of quinoa stone cake produced by the optimal process was 38.08 g/100 g,in which rapid digestible starch accounts for 19.25%,which was 40.6% lower than that of the control stone cake and slow digestion starch.Slowly digestible starch accounted for 18.52%,and resistant starch accounted for 62.23%,which were 41.2% and 14.3% higher than the control stone cake,respectively.According to the first-order kinetic equation fitting of starch hydrolysis rate and the prediction of glycemic index,the Glycemic index(GI)of quinoa stone cake was 69.95,which was lower than that of control stone cake,and belongs to the medium glycemic index food.The results of in vitro antioxidant experiments showed that both groups of stone cakes showed a certain ability to scavenge free radicals.DPPH· scavenging ability of quinoa stone cake was 1.1 times that of control group stone cake;ABTS+· scavenging ability was 4.05 times;·OH scavenging ability was 1.36 times that of the control stone cake;it shows that the addition of quinoa in the stone cake processing technology improves the antioxidant capacity of the food.4.Establishment and detection of extraction conditions of volatile components from quinoa stone cake.Based on single-factor experiments and Plackett-Burman experiments,the effects of five single factors of extraction temperature,extraction time,equilibrium time,resolution time,and sample amount on the number of response peaks were determined.Finally,extraction temperature,extraction time,and equilibrium time to perform response surface experiments.The results showed that the optimal extraction process conditions for volatile components of quinoa stone cake were extraction temperature of 71?,extraction time of 60 min,and equilibrium time of 21 min.Using this as the extraction condition,the volatile components in quinoa stone cake were determined by headspace solid-phase microextraction with full two-dimensional gas chromatography-time of flight mass spectrometry(HS-GC×GC-TOF-MS),and 60 substances were detected,of which esters accounted for a maximum of 17 species,followed by alcohols accounted for 14,8 kinds of alkane,6 kinds of acid and aldehyde,3 kinds of olefin and 6 kinds of other. |
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