Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

In this study, ultra–high–pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS–treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS–treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low–temperature storage might be an effective way to prolong the shelf life of XL7 juice.