Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder

Abstract

Using quinoa and oat bran as the primary raw materials, this study applied extrusion technology to create a quinoa compound powder, and the nutritional evaluation of the powder was carried out. A one-factor test was used to establish the process parameters. The optimal production process for quinoa blended powder was determined using an orthogonal test with the following parameters: 18% material moisture content, 130℃ extrusion temperature, 280 r/min screw speed, and 20 kg/h feeding speed. The compound powder produced under these conditions had a pleasant flavor and blended well, earning a sensory score of 92.5. The quality of quinoa flour was determined utilizing the nutritional quality index. The results indicated that the ratio of macronutrients to energy supply in quinoa flour was reasonable. Besides calcium, six mineral elements and four vitamins had INQ values greater than 1. With an AI value of 0.1489 and a TI value of 0.243, quinoa compound flour's fatty acids ratio was reasonable and rich in unsaturated fatty acids. Thus, quinoa compound powder is a high-protein, high-dietary-fiber, nutritionally-balanced food.

Keywords

• quinoa
• compound powder
• extrusion
• process optimization
• nutrition evaluation