Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.

摘要 藜麦可作为食品配方中的功能性配料。本研究旨在评估添加1、3、5 g·100mL⁻¹藜麦粉的酸奶的常规营养组成、贮藏稳定性、质构及消费者接受度，以未添加藜麦粉的酸奶作为对照组。对样品的水分、碳水化合物、蛋白质、脂肪、总膳食纤维（total dietary fibre, TDF）、灰分及矿物质含量进行了检测。在贮藏1、7、14、21 d后，分别测定酸奶的pH值、酸度与乳清析出量，并开展质构剖面分析（Texture Profile Analysis, TPA）。采用快感评分量表，由102名消费者对酸奶的整体接受度、色泽、质构、风味与香气进行评价。结果显示，添加藜麦粉的酸奶其蛋白质、碳水化合物与脂肪含量均显著升高。硬度与黏附性呈负相关，而弹性与凝聚性呈正相关。研究表明，酸奶并非承载藜麦功效成分的适宜基质，因为添加3、5 g·100mL⁻¹的藜麦粉会对凝胶稳定性（乳清析出与总酸度升高）以及消费者接受度产生不良影响。