Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa)
The aim of this project was to develop and make studies on a liquid suspension based on quinoa (Chenopodium quinoa). Quinoa is an Andean pseudo-cereal from South America that is considered to be gluten free. A screening was set up to standardize the method for making a beverage. The standardization...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2015
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| Materias: |
| _version_ | 1855571389086433280 |
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| author | Thuresson, Christine |
| author_browse | Thuresson, Christine |
| author_facet | Thuresson, Christine |
| author_sort | Thuresson, Christine |
| collection | Epsilon Archive for Student Projects |
| description | The aim of this project was to develop and make studies on a liquid suspension based on quinoa (Chenopodium quinoa). Quinoa is an Andean pseudo-cereal from South America that is considered to be gluten free. A screening was set up to standardize the method for making a beverage. The standardization included trying different quinoa grains, mixing techniques, heat treatment, additives, enzyme treatment and types of filtration. As a reference, a plant based beverage from oats was used in order to achieve the same viscosity, pH, dry matter and palatability in the quinoa beverage. Another pseudo-cereal, cañahua (Chenopodium pallidicaule) was also used for preparation of beverage, however the main focus was on the quinoa beverage. Quinoa beverage was analyzed chemically and with other meas-urements such pH, viscosity and dry matter. A scale up was performed and the palatability of the beverage was evaluated with a sensory test of acceptance with 61 untrained participants. The results showed that making a quinoa beverage has potential and it is possible to achieve, same parameters as the reference beverage, the oat beverage. The high protein content was confirmed. Result from the scale up showed that the enzymes increased the sugar formation and the sweetness of the beverage. The test of acceptance showed that the quinoa beverage had a score of 5.5 on the hedonic scale, which is between, Neither like nor dislike and Like slightly. This is lower than the score for the oat beverage which received a score of 7.3. Due to this the taste can be improved in order to produce a product that is accepted by consumers. |
| format | H2 |
| id | RepoSLU8665 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU86652015-12-11T14:51:17Z Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) Utveckling och studier på en glutenfri, flytande blandning baserad på quinoa (Chenopodium quinoa) Thuresson, Christine Quinoa Chenopodium quinoa Cañahua Chenopodium pallidicaule plant-based beverage α-amylase β-amylase The aim of this project was to develop and make studies on a liquid suspension based on quinoa (Chenopodium quinoa). Quinoa is an Andean pseudo-cereal from South America that is considered to be gluten free. A screening was set up to standardize the method for making a beverage. The standardization included trying different quinoa grains, mixing techniques, heat treatment, additives, enzyme treatment and types of filtration. As a reference, a plant based beverage from oats was used in order to achieve the same viscosity, pH, dry matter and palatability in the quinoa beverage. Another pseudo-cereal, cañahua (Chenopodium pallidicaule) was also used for preparation of beverage, however the main focus was on the quinoa beverage. Quinoa beverage was analyzed chemically and with other meas-urements such pH, viscosity and dry matter. A scale up was performed and the palatability of the beverage was evaluated with a sensory test of acceptance with 61 untrained participants. The results showed that making a quinoa beverage has potential and it is possible to achieve, same parameters as the reference beverage, the oat beverage. The high protein content was confirmed. Result from the scale up showed that the enzymes increased the sugar formation and the sweetness of the beverage. The test of acceptance showed that the quinoa beverage had a score of 5.5 on the hedonic scale, which is between, Neither like nor dislike and Like slightly. This is lower than the score for the oat beverage which received a score of 7.3. Due to this the taste can be improved in order to produce a product that is accepted by consumers. Syftet med detta projekt var att utveckla och göra studier på en flytande blanding baserat på quinoa (Chenopodium quinoa). Quinoa är ett pseudo-spannmål från Anderna i Sydamerika. Genom att sålla ut olika steg i metoden för att framställa drycken kunde metoden standardiseras för framställningen av drycken. Standardiseringen inkluderade försök med olika quinoagryn, blandningstekniker, värmebehandling, tillsatser, enzymbehandlingar och filtreringmetoder. Som referens användes en växtbaserad dryck från havre för att uppnå samma viskositet, pH, torrsubstans och smaklighet i quinoadrycken. Ett annat pseudo-spannmål, cañahua (Chenopodium pallidicaule) användes också för att framställa en dryck. Dock var fokus på quinoa drycken. Quinoadrycken analyserades kemiskt och andra mätningar såsom pH, viskositet och torrsubstans togs. En uppskalning av drycken utfördes och prover genomfördes för att utvärdera smakligheten av drycken. Detta gjordes med ett sensorisk acceptanstest, där 61 otränade deltagare deltog. Resultaten visar att producera en quinoadryck har potential och det är möjligt att uppnå samma parametrar i quinoadrycken som i referensdrycken, havredrycken. Det höga proteininnehållet bekräftades. Resultat från proverna som togs under uppskalningen av drycken visade att enzymerna medförde en ökning av sockerbildningen och därmed sötman av drycken. Acceptanstestet visade att quinoadrycken erhöll en poäng av 5,5 på den hedoniska skalan, vilket innebär mellan; Varken gillar eller ogillar och Gillar något. Det är dock något lägre än för havredrycken som fick en rankning på 7.3. Med hänsyn till detta bör smaken bli förbättrad för att producera en produkt som är accepterad av konsumenter. SLU/Dept. of Food Science 2015 H2 eng swe https://stud.epsilon.slu.se/8665/ |
| spellingShingle | Quinoa Chenopodium quinoa Cañahua Chenopodium pallidicaule plant-based beverage α-amylase β-amylase Thuresson, Christine Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title | Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title_full | Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title_fullStr | Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title_full_unstemmed | Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title_short | Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) |
| title_sort | development and studies on a gluten free, liquid suspension based on quinoa (chenopodium quinoa) |
| topic | Quinoa Chenopodium quinoa Cañahua Chenopodium pallidicaule plant-based beverage α-amylase β-amylase |