Quinoa Quality Evaluation in Pacific Northwest

Geyang Wu Washington State University

Quinoa (Chenopodium quinoa Willd) bull Psedocereal bull South America (Andean region of Bolivia Peru Ecuador) bull Domesticated 5000 ndash 7000 years ago bull Adaption to drought heavy rainfall saline soils frost and large

range of daily temperature

2

ldquoA complete food rdquo

Quinoa

High protein

Balanced amino acids

Gluten free

Vitamin B Vitamin E

Minerals

Phenolic Antioxidants

3

4

I Texture of cooked quinoa

II Sensory evaluation Lexicon development and consumer preference

5

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Quinoa (Chenopodium quinoa Willd) bull Psedocereal bull South America (Andean region of Bolivia Peru Ecuador) bull Domesticated 5000 ndash 7000 years ago bull Adaption to drought heavy rainfall saline soils frost and large

range of daily temperature

2

ldquoA complete food rdquo

Quinoa

High protein

Balanced amino acids

Gluten free

Vitamin B Vitamin E

Minerals

Phenolic Antioxidants

3

4

I Texture of cooked quinoa

II Sensory evaluation Lexicon development and consumer preference

5

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

ldquoA complete food rdquo

Quinoa

High protein

Balanced amino acids

Gluten free

Vitamin B Vitamin E

Minerals

Phenolic Antioxidants

3

4

I Texture of cooked quinoa

II Sensory evaluation Lexicon development and consumer preference

5

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

4

I Texture of cooked quinoa

II Sensory evaluation Lexicon development and consumer preference

5

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

I Texture of cooked quinoa

II Sensory evaluation Lexicon development and consumer preference

5

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

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

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Experiment Design

7

bull Seed characteristics

bull Seed composition

bull Cooking quality

bull Flour viscosity

Texture profile analysis (TPA)

Correlation

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Methods bull Cooking process seeds were soaked for 20 min and boiled

for 20 min with water seed 21

bull Texture TPA (TA-XT2i)

8

FORC

E

DISTANCE

Height 1

Area 1 Area 2

D1 D2

Hardness = Height 1 Adhesiveness = Area 3 Cohesiveness = A2A1 Springiness = D2D1 Gumminess = Hardness Cohesiveness Chewiness = Gumminess Springiness

Area 3

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Variety Size (mm)

Seed coat proportion ()

Protein ()

Total starch (g100 g)

Apparent amylose (g100 g)

Black 21bc 37bc 143d 474f 153a Blanca 22ab 89a 135e 537de 102cd Cahuil 21abc 49b 170a 554d 169a Cherry Vanilla 19e 41b 160b 522de 105cd Oro de Valle 19e 43b 156b 505ef 114bcd 49ALC 19de 26cd 127g 595c 27e 1ESP 19e 10f 113i 619bc 86d Copacabana 20cd 44b 129g 621bc 120bc Col6197 19e 24de 118h 640ab 102cd Japanese Strain 15f 21def 148cd 603bc 116bcd QQ63 19e 45b 135f 605bc 84d Yellow Commercial 21abc 14ef 146c 661a 147ab Red Commercial 22a 26cd 145cd 610bc 100cd

Seed characteristics and composition

9

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Variety Optimal cooking time (min)

Water uptake ()

Cooking loss ()

Black 192a 297c 065f Blanca 183abc 344b 067f Cahuil 169de 357ab 102c Cherry Vanilla 165ef 291c 102c Oro de Valle 173cde 238d 102c 49ALC 136h 359ab 043g 1ESP 153g 373ab 035h Copacabana 157fg 379ab 175a Col6197 119i 397a 176a Japanese Strain 166def 371ab 106b QQ63 177bc 244d 067f Yellow Commercial 187ab 372ab 076d Red Commercial 155fg 276cd 071e

Cooking quality

10

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Texture profile analysis of cooked quinoa (TPA)

11

Variety Hardness Adhesiveness Gumminess amp chewiness (kg) (kg) (kgs)

Black 347a -004a 24a Blanca 306bcd -003a 22abc Cahuil 327abc -003a 23ab Cherry Vanilla 278de -002a 20cd Oro de Valle 285d -001a 19cd 49ALC 209f -029c 11ef 1ESP 245e -027bc 14e Copacabana 305bcd -010a 21bcd Col6197 202f -023bc 11ef Japanese Strain 293d -008a 19cd QQ63 297cd -020b 19d Yellow Commercial 306bcd -003a 21abc Red Commercial 338ab -005a 23ab

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Hardness Adhesiveness Cohesiveness Gumminess Chewiness Seed Coat Proportion

074 038ns 055 072 072

Protein 050 077 075 057 057 Total Starch -039ns -060 -054 -047 -047 Apparent Amylose 069 072 069 072 072 Starch Tp 047 052 056 052 052 Starch Enthalpy 064 072 069 070 070

Water Uptake Ratio -058 -025ns -046ns -056 -056

Final Viscosity -069 -043ns -060 -070 -070 Setback -058 -064 -059 -060 -060

Correlation Coefficients

ns non-significant difference P lt 010 P lt 005 P lt 001

12

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Conclusions bull Texture of cooked quinoa were different among varieties

bull Seed coat proportion correlated with texture

bull Protein and starch content apparent amylose starch Tp and

enthalpy influenced texture

bull 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

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Sensory Evaluation

Objectives bull Trained panel Lexicon development Descriptive Analysis (DA) on color aroma flavor

texture bull Consumer preference

14

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

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

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Attributes Definition References Intensity Aroma Nutty Aromatics associated with roasted nuts Roasted peanut 10 Grassygreen Aromatics associated with grass Fresh grass 9 Earthymusty 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 TasteFlavor Sweet Basic taste sensation elicited by sugar 2 and 5 sucrose solution 3 9 Bitter Basic taste sensation elicited by caffeine 8 mgL 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

15 135 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 Crumblycrisp

Force with which a sample crumbles cracks or shatters Thick cut potato chip 13

Chewygummy 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 (2gL) 12

Lexicon of cooked quinoa

16

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Variety Nutty aroma Woody Sweet Bitter Black 50 b 46 a 36 b 42 a Titicaca 60 a 37 b 40 ab 39 a QQ74 48 b 38 ab 40 ab 38 a Commercial Red 48 b 38 ab 43 ab 25 b Bolivia Red 51 ab 37 ab 42 ab 24 b Bolivia White 57 ab 39 ab 47 a 22 b

Mean separation for aroma and flavor

17

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Variety Firm Cohesive Pasty Adhesive Crunchy Astringent Black 71 a 63 ab 32 b 38 bc 58 ab 55 a Titicaca 70 bc 63 ab 37 b 37 bc 56 ab 47 ab QQ74 44 c 70 a 60 a 81 a 37 c 46 ab Commercial Red 74 a 57 b 35 b 33 c 64 a 39 b Bolivia Red 62 d 59 ab 34 b 36 bc 56 ab 38 b Bolivia White 56 ab 61 ab 38 b 41 b 50 b 34 b

Mean separation for texture

18

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

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

chewy astringent

moist

-2

-15

-1

-05

0

05

1

15

2

25

-3 -25 -2 -15 -1 -05 0 05 1 15 2 25 3 35

F2 (2

212

)

F1 (5959 )

Texture Biplot (axes F1 and F2 8171 )

19

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Consumer panel (n = 102) bull 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

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Consumer preference

Black QQ74 Titicaca Commercial Red

Bolivia Red

Bolivia White

Aroma 56 a 61 a 60 a 60 a 60 a 57 a Color 63 b 56 c 57 bc 72 a 69 a 59 bc Appearance 61 bc 53 d 56 cd 70 a 66 ab 58 c TasteFlavor 61 abc 56 c 58 bc 65 a 64 ab 62 ab Texture 65 a 53 b 63 a 68 a 67 a 63 a Overall 63 ab 53 c 59 bc 67 a 64 ab 62 ab

21

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

sweet aroma

grainy aroma

beany aroma

nutty aroma buttery

starchy

grassy

earthy

woody

sweet

bitter

grainy flavor

beany flavor

earthy flavor

nutty flavor

toasty

firm

cohesive

pasty

adhesive

crunchy

chewy

astringent

waterymoist

color

P1

P2

P3

P4

P5

P6

P7

P8

P9 P10

P11

P12

P13

P14

P16

P17

P18

P19

P20

P21

P22

P23

P24

P25

P26

P27

P28

P29

P30 P31

P32

P33 P34

P35

P36

P37

P38 P39

P40

P41

P42

P43 P44

P45

P46 P47

P48

P49

P50 P51

P52

P53

P54

P55 P56

P57

P58

P59

P60

P61

P62 P63

P64

P65

P66

P67 P68

P69

P70

P71

P72

P73

P74

P75

P76

P77

P78

P79

P80

P81

P82 P83

P84

P85

P86

P87

P88

P89

P90

P91

P92 P93 P94

P95

P96 P97

P98

P99

P100

P101

P102

-1

-075

-05

-025

0

025

05

075

1

-1 -075 -05 -025 0 025 05 075 1

t2

t1

Partial Least Square Regression (PLS)

Grainy crunchy firm and grassy were preferred attributes

22

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Conclusions

bull Quinoa samples differed in nutty and woody aroma sweet and bitter taste and texture attributes such as firm pasty adhesive crunchy and astringent

bull Grainy crunchy firm and grassy were preferred attributes

23

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement

Acknowledgement

bull USDA Organic Research and Extension Initiative

bull Craig Morris Carolyn Ross Kevin Murphy bull USDA-ARS Western Wheat Quality Lab bull WSU Sustainable Grains Lab bull WSU Sensory Lab

24

• Quinoa Quality Evaluation in Pacific Northwest
• Quinoa (Chenopodium quinoa Willd)
• ldquoA complete food rdquo
• 幻灯片编号 4
• 幻灯片编号 5
• Objectives
• Experiment Design
• Methods
• 幻灯片编号 9
• 幻灯片编号 10
• 幻灯片编号 11
• 幻灯片编号 12
• 幻灯片编号 13
• Sensory Evaluation
• 幻灯片编号 15
• 幻灯片编号 16
• 幻灯片编号 17
• 幻灯片编号 18
• 幻灯片编号 19
• 幻灯片编号 20
• Consumer preference
• 幻灯片编号 22
• Conclusions
• Acknowledgement