@article{Maldonado Jibaja_Carrillo Herrera_Ramírez Cárdenas_Carvajal Larenas_2018, title={Production of a fermented drink based on quinoa (Chenopodium quinoa)}, volume={9}, url={https://ingenieria.ute.edu.ec/enfoqueute/index.php/revista/article/view/329}, DOI={10.29019/enfoqueute.v9n3.329}, abstractNote={<p>The aim of this study was to develop a beverage obtained from the fermentation of the soluble extract of germinated quinoa under the action of traditional yogurt cultures (<em>S. thermophilus </em>and<em> L. bulgaricus</em> ) and probiotic cultures (<em>Lactobacillus. acidophilus </em>and<em> Bifidobacterium</em> ). Two factors under study were established: the xanthan gum percentage (0.30%, 0.40 % and 0.50% w/w) and sucrose:fructose relation (90:10, 70:30, 50:50) added in the formulation. The quantified variables were: acidity, pH, viscosity and phase separation. The study was conducted under the completely randomized design (CRD), analysis of variance (ANOVA) and Tukey mean separation test with a confidence level of 95 %. The best treatment included 0.50 % xanthan gum and sucrose:fructose relation of &nbsp;90:10 in its formulation. The product was subjected to sensory tests in which it was determined that the product liked to consumers (score of 3.2 points on a 5-point hedonic scale). Finally, a fermented drink made from quinoa was obtained with 9 g of protein per 200 g of product and with a shelf life estimated in 70 days at 4<sup>o</sup>C. This product could be an alternative to fermented beverages such as cow’s milk yogurt and soy-fermented drink.</p>}, number={3}, journal={Enfoque UTE}, author={Maldonado Jibaja, Roberto and Carrillo Herrera, Paola and Ramírez Cárdenas, Lucía and Carvajal Larenas, Francisco}, year={2018}, month={Sep.}, pages={pp. 1 - 11} }