Abstract
The effect of quinoa protein hydrolysate (QPH) beverage on the physicochemical and sensory characteristics of coffee was investigated. The scores of sensory properties of coffee-quinoa beverage revealed that the unpleasant sensory characteristics, such as extreme bitterness and astringency, were covered up by the addition of quinoa beverage; while smooth mouthfeel and sweetness were enhanced. On the other hand, the introduction of coffee into quinoa beverage significantly retarded oxidation characterized by TBARS. When treated with chlorogenic acid (CGA), significant structural changes and improved functionalities of QPH were detected. CGA induced the unfolding structure of QPH and decreased surface hydrophobicity. The interaction between QPH and CGA was shown by the changes of sulfydryl content and the pattern of SDS-PAGE. Besides, neutral protease treatment increased the equilibrium oil–water interfacial pressure value of QPH, revealing improved stability of emulsions. Synergistic antioxidant effect between QPH and CGA was revealed by increased ABTS+· scavenging rate.
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