Quality characteristics of quinoa milk processed using different thermal treatment methods

Quinoa is widely recognized for its exceptional nutritional completeness and high fiber content, but contains pancreatic lipase, an active compound capable of producing beany flavor as a consequence of inefficient thermal treatment, thereby limiting its application. Therefore in this study, the quinoa milk prepared using roasting, boiling and superheated steam thermal treatment methods were compared. The nutritional components, physicochemistry, volatile components, and sensory properties of the quinoa milk were analyzed. Results showed that superheated steam treated quinoa milk (SQM) had higher content of total soluble solids (6.20 ± 0.18 %), polysaccharide (22.62 ± 0.25 μg/mL), and total phenolic (4.41 ± 0.07 mg/mL) compared to roasted treated quinoa milk (RQM), boiled treated quinoa milk (BQM), and control groups. SQM also showed better stability in rheological properties, zeta potential, and scanning electron microscopy structure. A total of 53 volatile compounds were detected, with 38 in the control group, 42 in the RQM group, 35 in the BQM group, and 35 in the SQM group. The comprehensive analysis suggested that superheated steam had a potential used as a processing method for quinoa milk and provided the valuable insights for selecting an appropriate processing method for quinoa milk.