(Luận văn thạc sĩ) development of drinking product from the quinoa seed (chenopodium quinoa)

VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE LE MY HANH DEVELOPMENT OF DRINKING PRODUCT FROM THE QUINOA SEED (CHENOPODIUM QUINOA) Major : Food science and Technology Code : 24180560 Supervisor : Dr Tran Thi Lan Huon AGRICULTURAL UNIVERSITY PRESS - 2017 DECLARATION I hereby declare that this thesis is my own work and effort and that it has not been submitted anywhere for any degree Where other sources of information have been used, they have been acknowledged th Hanoi, May 10 , 2017 Master candidate Le My Hanh i ACKNOWLEDGEMENTS I would like to express the deepest thanks to my supervisor Dr Tran Thi Lan Huong for her guidance during the time I conduct the research She provided me the material to perform all experiments and taught me how stuff works She opened my mind for any kind of research conversation, and always being a good listener I am also grateful to Msc Nguyen Huy Bao who taught me how to process data on design expert software and some skills in Microsoft He helped me better understand the theories related to optimization and sensory evaluation Moreover, he used to encourage me whenever I was depressed during this study Sincerest thanks to my colleagues in the Department of Quality Management and Food Safety who helped me to some works in the office Therefore, I could spend more time to study and complete my research thesis The students in the Faculty of Food science and Technology are Chuc and Linh who helped me a lot in the experiments of this study I would like to express my thanks to them Last but most definitely not least, I would like to express my deepest gratitude to my parents and the rest of the family who always emphasized the importance of education It is not the tiniest bit exaggerated to say this thesis wouldn’t exist without some “parental guidance” throughout my (numerous) years in education th Hanoi, May 10 , 2017 Master candidate Le My Hanh ii TABLE OF CONTENTS Declaration i Acknowledgements ii Table of contents iii List of abbreviations .iv List of tables .v List of figures vi Thesis abstract .vii Chapter Introduction 1.1 Introduction 1.2 Objective Chapter Literature Review 2.1 Overview of material 2.2 Cereal and grain for non-alcohol beverage 14 Chapter Materials and methods 18 3.1 Materials .18 3.2 Research content 18 3.3 Methods 18 Chapter Results and discussion 26 4.1 Analysing the main chemical content 26 4.2 Enzymatic hydrolysis optimization of quinoa starch .27 4.3 Effect of sterilization regime (temperature and time) on product quality 33 Chapter Conclusion and recommendations 40 5.1 Conclusion 40 5.2 Recommendations 40 Reference 41 Appendix .50 iii LIST OF ABBREVIATIONS Acronym ANOVA CFU db FAO ULS QS QP RSM Abbreviations Analyze of variance Colony forming unit Dry basis Food and Agriculture Organization Unstructured line scale Quinoa seed Quinoa protein Response surface methodology SICA Agricultural Census and Information System WHO World Health Organization iv LIST OF TABLES a Table 2.1 Amino acids composition of quinoa seed, barley, soybean, and wheat .6 Table 2.2 Comparison of essential amino acids content of barley, corn and wheat to FAO/WHO suggested requirement Table 2.3 Mineral composition whole quinoa seed, dehulled quinoa seed, quinoa flour, oat, barley (mg/100 g) Table 3.1 Factors and their levels for the Box-Behnken design .21 Table 3.2 Experimental design and responses of the dependent variables to the hydrolysis parameters 22 Table 4.1 The main chemical content of quinoa seed (% dry weight) 26 Table 4.2 Amino acid profiles (g/100g protein) 27 Table 4.3 Responses of the dependent variables to the hydrolysis parameters 28 Table 4.4 Regression coefficients of the predicted second-order polynomial models for the total sugar content, score of color and score of appearance 29 Table 4.5 Experimental data of verification of predicted technical parameters of enzyme 33 Table 4.6 The number of microbe of sample sterilized at 110 C (CFU/ml) .35 Table 4.7 The numerous of microbe of sample sterilized at 110 C in 10min (CFU/ml) 36 v LIST OF FIGURES Fig 2.1 Structure α-amylase (Payan, 2004) .13 Fig 2.2 Commercial rice milk 14 Fig 2.3 Commercial soy milk .16 Fig 2.4 Commercial oat milk 16 Fig 3.1 Flow chart of producing quinoa milk 19 Fig 3.2 Unstructured line scale for training and sensorial evaluation 25 Fig 4.1 Surface plot of the total sugar content (Y1) as a function of concentration of enzyme and temperature at time of 80 and a function of temperature and time at concentration of 0,15% enzyme .30 Fig 4.2 Surface plot of the score of color (Y2) as a function of concentration of enzyme and temperature at time of 80 and as a function of temperature and time at concentration of 0.15% enzyme 31 Fig 4.3 Surface plot of the score of appearance (Y3) as a function of time and temperature at concentration of 0.15% enzyme and as a function of temperature and enzyme concentration at time of 63.1 32 Fig 4.4 Contour plot showing optimal values of responses 32 Fig 4.5 Effect of sterilization on color of product 33 Fig 4.6 Distribution of response level on hedonic scale 37 Fig 4.7 Average scores of quinoa milk and rice milk 38 Fig 4.8 Flow chart of producing process of quinoa milk with the attached technological parameters 39 vi THESIS ABSTRACT The quinoa milk was processed from quinoa seeed (Chenopodium quinoa) which has high nutrition value aiming to diversification of beverage products in the market Our study focused on the following content The optimization of enzymatic hydrolysis using response surface methodology to study the influence of the variables (enzyme concentration, hydrolysis temperature and hydrolysis time) on the variability of total sugar content and sensory properties (color and appearance) of quinoa milk Validation of models showed a good agreement between experimental results and the predicted responses The results indicated that all three variables had a significant impact on responses The hydrolysis temperature had the most significant effect on the total sugar content However, the variable which had the most significant effect on the score of color and appearance of quinoa milk as well was hydrolysis time The optimal hydrolysis parameters were the enzyme concentration of 0.12%, hydrolysis temperature of 91.9°C and time of 69.6 according to the response surface analysis Under this condition, the total sugar content, score of color and score of appearance was 83.95mg/ml, 8.47 and 8.5 respectively The quality and shelf-life of product is greatly determined by sterilization regime The impact of twelve different regimes of heat sterilization, defined by their combinations 0 of temperature and time (temperature: 110 C, 115 C and 121 C, time: 5min, 7min, 10min and 15min) on the color and microbiological properties of products was evaluated In term of color, the three samples which sterilized at 110 C in 5, and 10 achieved the highest score of color The sample sterilized at 110 C in 10 was the best which successfully met requirements about microbiological criteria according National technical regulation for soft drinks, 2010 (QCVN 6-2:2010/BYT) The result of sensory evaluation by panel indicated that the average scores of both quinoa milk and Korean rice milk that were in the range from “like extremely” to “dislike extremely” were 6.25 and 6.22 respectively Although quinoa milk is a new product in Viet Nam, it was slightly liked by the panel Finally, the process of producing quinoa milk was built with the attached technological parameters vii CHAPTER INTRODUCTION 1.1 INTRODUCTION Drinks play an important role in human’s life It provides body not only a big amount of water involved in the metabolism of the cell but also a huge amount of nutrients, vitamins and minerals to compensate for the loss of energy and nutrients have been consumed in the activity of human (Hien, 2006) Nowadays, because of busy lifestyle, the time spending for consuming food in daily life is very short Furthermore, people pay more attention about their health Therefore, the ready to drink providing full of nutrition for body is quite necessary In Vietnamese beverage industry, consumers tend to use natural products such as green tea or fruit juice although the price is higher than that of carbonated beverage Besides, many kinds of seed is also nutritious source of raw material used in manufacturing of drinking product for the consumer such as soy beans, rice, corn Quinoa grains have presented in the world 7000 years ago at South America (Bazile et al., 2016) but it is quite new in Viet Nam Despite of early appearance, the potential and benefits of quinoa have recently been known by researchers in other countries Studies have been performed in an increasing number of countries The number of countries growing quinoa has risen rapidly from in 1980 to 75 in 2014, with a further 20 countries which sowed quinoa for the first time in 2015 (Bazile and Baudron, 2015) In Vietnam, quinoa plants were grown and developed in the period of time between 1986 and 2000 with HV1 specie in many provinces, the yield from 14.0 to 20.6 kg / (Trinh Ngoc Duc, 2001) Nowadays, they are grown in Quang Tri, An Giang province and Viet Nam University of Agriculture This kind of seed attracts the attention of many researches in different countries because of its nutritional value (James, 2009) especially protein Its protein levels are similar to those found in milk and higher than those present in cereals such as wheat, rice and maize (James, 2009) Furthermore, quinoa seed has highest content of bioactive compounds compared to other cereals and pseudo-cereals (Hirose et al., 2010) Therefore, we conduct the research on the topic: “Development of drinking product from the quinoa seed (Chenopodium quinoa)” to diversify of beverage products in the market