2. Quinoa (Chenopodium quinoa Willd.)
• Psedocereal
• South America (Andean region of Bolivia, Peru, Ecuador)
• Domesticated 5000 – 7000 years ago
• Adaption to drought, heavy rainfall, saline soils, frost, and large
range of daily temperature
2
3. “A complete food ”
Quinoa
High
protein
Balanced
amino
acids
Gluten
free
Vitamin B
Vitamin E
Minerals
Phenolic
Antioxidants
3
5. I. Texture of cooked quinoa
II. Sensory evaluation
Lexicon development and consumer preference
5
6. Objectives
1) Varietal difference on texture
2) Evaluate correlations between texture and the seed
characteristics and composition, cooking quality,
flour pasting properties, and thermal properties.
6
13. Conclusions
• Texture of cooked quinoa were different among varieties.
• Seed coat proportion correlated with texture.
• Protein and starch content, apparent amylose, starch Tp and
enthalpy influenced texture.
• Flour final viscosity and setback correlated with texture.
Wu G, Morris C F, Murphy K M. Evaluation of texture differences
among varieties of cooked quinoa. Journal of Food Science 2014,
79(11): 2337-45.
13
15. Trained panel (n = 9, 18h)
15
Attributes Definition References Intensity
Nutty (flavor) Taste associated with roasted nuts Roasted peanut 10
Soft - Firm Force required to compress a
substance
Firm tofu,
Brown rice
3,
7
16. Attributes Definition References Intensity
Aroma
Nutty Aromatics associated with roasted nuts Roasted peanut 10
Grassy/green Aromatics associated with grass Fresh grass 9
Earthy/musty Aromatic reminiscent of decaying vegetative matters and damp black soil Sliced raw button mushrooms 8
Woody Aromatics reminiscent of dry cut wood, cardboard Toothpicks (20) 7
Taste/Flavor
Sweet Basic taste sensation elicited by sugar 2% and 5% sucrose solution 3, 9
Bitter Basic taste sensation elicited by caffeine 8 mg/L quinine sulfate acid 5
Grainy Tasted associated with cooked grain, such as rice Cooked brown rice 10
Beany Beans, bean protein Cooked beans 10
Nutty Taste associated with roasted nuts Roasted peanut 10
Earthy Taste associated with decaying vegetative matters and damp black soil Sliced raw button mushrooms 7
Toasted Taste associated with toast Toasted English muffin (at 6) 10
Texture
Soft - Firm Force required to compress a substance Firm tofu,
Brown rice
3,
7
Separate -
Cohesive
Degree to which a substance is compressed between the teeth before it breaks. Cracker,
Chewing gum,
Cake
1.5,
13.5,
7
Pasty (viscosity) Smooth, creamy, pulpy, Slippery Mash potato 10
Adhesiveness/
sticky
Force required to remove the material that adheres to the mouth Sticky rice,
Brown rice
10,
3
Crunchy/
Crumbly/crisp
Force with which a sample crumbles, cracks, or shatters. Thick cut potato chip 13
Chewy/gummy Length of time (in sec) required to masticate the sample, at a constant rate of
force application, to reduce it to a consistency suitable for swallowing.
Gummy Bear,
Brown rice
15,
7
Astringent Puckering or tingling sensation elicited by grape juice Tannin acid (2g/L) 12
Lexicon of cooked quinoa
16
17. Variety Nutty aroma Woody Sweet Bitter
Black 5.0 b 4.6 a 3.6 b 4.2 a
Titicaca 6.0 a 3.7 b 4.0 ab 3.9 a
QQ74 4.8 b 3.8 ab 4.0 ab 3.8 a
Commercial Red 4.8 b 3.8 ab 4.3 ab 2.5 b
Bolivia Red 5.1 ab 3.7 ab 4.2 ab 2.4 b
Bolivia White 5.7 ab 3.9 ab 4.7 a 2.2 b
Mean separation for aroma and flavor
17
18. Variety Firm Cohesive Pasty Adhesive Crunchy Astringent
Black 7.1 a 6.3 ab 3.2 b 3.8 bc 5.8 ab 5.5 a
Titicaca 7.0 bc 6.3 ab 3.7 b 3.7 bc 5.6 ab 4.7 ab
QQ74 4.4 c 7.0 a 6.0 a 8.1 a 3.7 c 4.6 ab
Commercial Red 7.4 a 5.7 b 3.5 b 3.3 c 6.4 a 3.9 b
Bolivia Red 6.2 d 5.9 ab 3.4 b 3.6 bc 5.6 ab 3.8 b
Bolivia White 5.6 ab 6.1 ab 3.8 b 4.1 b 5.0 b 3.4 b
Mean separation for texture
18
19. Titicaca
Black
KU2
Cahuil
Red Head
Cherry Vanilla
Temuko
QuF9P39-51
Commercial Red
Peruvian white
Kaslaea
QQ74
Isluga
Linares
Puno
QuF9P1-20
NL-6
CO407Dave
Bolivia white
Bolivia red
California Tricolor
firm
cohesive
pasty
sticky
crunchy
chewyastringent
moist
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
-3 -2.5 -2 -1.5 -1 -0.5 0 0.5 1 1.5 2 2.5 3 3.5
F2(22.12%)
F1 (59.59 %)
Texture Biplot (axes F1 and F2: 81.71 %)
19
20. Consumer panel (n = 102)
• Objective: Preference of appearance/ aroma/ flavor/ texture/ overall
20
Dislike
strongly
Dislike
moderately
Dislike
slightly
Neither like
or dislike
Like
slightly
Like
moderately
Like
strongly
21. Consumer preference
Black QQ74 Titicaca Commercial
Red
Bolivia
Red
Bolivia
White
Aroma 5.6 a 6.1 a 6.0 a 6.0 a 6.0 a 5.7 a
Color 6.3 b 5.6 c 5.7 bc 7.2 a 6.9 a 5.9 bc
Appearance 6.1 bc 5.3 d 5.6 cd 7.0 a 6.6 ab 5.8 c
Taste/Flavor 6.1 abc 5.6 c 5.8 bc 6.5 a 6.4 ab 6.2 ab
Texture 6.5 a 5.3 b 6.3 a 6.8 a 6.7 a 6.3 a
Overall 6.3 ab 5.3 c 5.9 bc 6.7 a 6.4 ab 6.2 ab
21
23. Conclusions
• Quinoa samples differed in nutty and woody aroma, sweet and
bitter taste, and texture attributes such as firm, pasty, adhesive,
crunchy, and astringent.
• Grainy, crunchy, firm, and grassy were preferred attributes.
23
24. Acknowledgement
• USDA Organic Research and Extension
Initiative
• Craig Morris, Carolyn Ross, Kevin Murphy
• USDA-ARS Western Wheat Quality Lab
• WSU Sustainable Grains Lab
• WSU Sensory Lab
24
