Production of a fermented drink based on quinoa (Chenopodium quinoa)

Authors

  • Roberto Maldonado Jibaja Universidad San Francisco de Quito
  • Paola Carrillo Herrera Universidad San Francisco de Quito
  • Lucía Ramírez Cárdenas Universidad San Francisco de Quito
  • Francisco Carvajal Larenas Universidad San Francisco de Quito

DOI:

https://doi.org/10.29019/enfoqueute.v9n3.329

Keywords:

quinoa, fermentation, beverage

Abstract

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 (S. thermophilus and L. bulgaricus ) and probiotic cultures (Lactobacillus. acidophilus and Bifidobacterium ). 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  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 4oC. This product could be an alternative to fermented beverages such as cow's milk yogurt and soy-fermented drink.

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Published

2018-09-28

How to Cite

Maldonado Jibaja, R., Carrillo Herrera, P., Ramírez Cárdenas, L., & Carvajal Larenas, F. (2018). Production of a fermented drink based on quinoa (Chenopodium quinoa). Enfoque UTE, 9(3), pp. 1 - 11. https://doi.org/10.29019/enfoqueute.v9n3.329

Issue

Vol. 9 No. 3 (2018)

Section

Food-Industry, Agro-Industry

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