Effects of Different Cooking Methods on the Quality of Quinoa Sauce

Abstract

Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste with different cooking methods were explored. Results showed that the extrusion group had the highest moisture content, total acid, amino acid nitrogen and reducing sugar, while the lowest pH and NaCl content in three groups. A total of 84 volatile substances were identified in quinoa sauce with three different cooking methods and the esters, aldehydes and acids were the main components of quinoa sauce. There were 73 volatile substances were detected in atmospheric steaming group and the furfural, acetic acid, phenylacetaldehyde and 9,12-octadecadienoic acid ethyl ester had higher relative content. In high-pressure steaming group, 60 volatile substances were detected and the relatively higher content of substances were furfural, acetic acid and 9,12-octadecadienoic acid ethyl ester. 39 Volatile substances were detected in extrusion group and the higher relative content components including furfural, acetic acid, 9,12-octadecadienoic acid ethyl ester, palmitic acid, ethyl palmitate and 2-methoxy-4-vinylphenol. Sensory evaluation of quinoa sauce with different cooking methods were carried out and the extrusion group had a moderate salty and sweet taste, full umami, unique flavor and higher popularity among the public. Therefore, extrusion was the optimum technique for making quinoa sauce among the three cooking methods. This study provides a theoretical basis for the processing of quinoa sauce.

Keywords

• quinoa sauce
• cooking method
• physical and chemical index
• volatile substance
• sensory quality