Elaboration of a pasteurized beverage from a quinoa (Chenopodium quinoa Willd.) protein extract
DOI:
https://doi.org/10.29019/enfoqueute.v9n2.300Keywords:
Plant-based milk substitutes, quinoa, protein solubilization, heat treatmentAbstract
The research consisted on evaluating parameters to obtain a quinoa beverage. Quinoa soluble protein (SP) extraction and two process conditions (addition of stabilizer and pasteurization temperature) were considered as parameters. The concentration of SP in the protein extract was studied through the factors: flour:NaOH solution ratio (1:2.50, 1:3.25 and 1:4.00), conditioning temperature (20 and 45 ºC), and pH (7.50 and 8.00), for 30 min at laboratory scale. The protein extract with the highest SP concentration was replicated at pilot scale, and white sugar, vanilla flavor and stabilizer (0.00 and 0.25 %) were added to formulate beverage. Then, the pasteurization temperature (120 and 135 ºC) was evaluated. The independent variables: soluble protein variation (SPVb), suspension percentage and microbial population reduction (MPR) were measured at day 0. The protein extract that was obtained with a flour-NaOH solution ratio of 1:3.25, 20 ºC and pH 7.5 reached 77.10 ± 1.76 %. The beverage had a VPSb -2.36 ± 0.25 %, a suspension percentage of 98.33 ± 1.53 % and 2.36 % of protein at 120 ºC with stabilizer 0.25 %.
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References
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Kwok, K.-C., & Niranjan, K. (1995). Review: Effect of thermal processing on soymilk. International Journal of Food Science & Technology, 30(3), 263–295. http://doi.org/10.1111/j.1365-2621.1995.tb01377.x
Lee, S., & Henthorn, K. (2012). Particle Technology and Applications. (1era. ed.). USA: Taylor & Francis Group.
Mäkinen, O. (2014). Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications. University College Cork, Irlanda. Recuperado de https://cora.ucc.ie/bitstream/handle/10468/2018/141205_e-ThesisOutiMakinen.pdf ?sequence=2&isAllowed=y
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Mäkinen, O.E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2015). Foods for Special Dietary Needs: Non-Dairy Plant Based Milk Substitudes. Critical Reviews in Food Sciencie and Nutricion, 56(3), 339-349. http://doi.org/10.1080/10408398. 2012.761950
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Obsidián. (2016). Bebidas. Recuperado de http://obsidian.com.ec/alimentos/bebidas/
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Ogungbenle, H. N. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International Journal of Food Sciences and Nutrition, 54(2), 153–158. http://doi.org/10.1080/0963748031000084106
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Reyes-Montaño, E. A., Ávila-Torres, D. P., & Guevara-Pulido, J. O. (2006). Componente nutricional de diferentes variedades de quinua de la región andina. AVANCES Investigación En Ingeniería, (5), 86–97. Recuperado de http://www.unilibre.edu.co /revistaavances/avances-5/r5_art10.pdf
Rubico, S. M., Resurrección, A. V. A., Frank, J. F., & Beuchat, L. R. (1987). Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage. Journal of Food Science, 52(6), 1676–1679. http://doi.org/10.1111/j.1365-2621.1987.tb05904.x
Rustom, I. Y. S., López-Leiva, M. H., & Nair, B. M. (1996). Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions. Food Chemistry, 56(1), 45–53. http://doi.org/10.1016/0308-8146(95)00153-0
Scanlin, L., & Stone, M. (2009). Quinoa Protein Concentrate, Production and Functionality. Estados Unidos. Recuperado de https://docs.google.com/viewer?url=patentimages .storage.googleapis.com/pdfs/US7563473.pdf
Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408–3423. http://doi.org/10.1007/s13197-016-2328-3
Soteras, E. M. (2011). Obtención y formulación de una bebida en base de granos de amaranto. Universidad Nacional del Litoral, Santa Fé, Argentina. Recuperado de http://bibliotecavirtual.unl.edu.ar:8080/tesis/bitstream/handle/11185/342/tesis.pdf?sequence=1
Tapia, I. L., Taco, D. R., & Taco, V. J. (2016). Aislamiento de proteínas de quinua ecuatoriana ( Chenopodium quinoa Willd ) variedad INIAP Tunkahuan con remoción de compuestos fenólicos , para uso potencial en la nutrición y salud humanas. Revista de La Facultad de Ciencias Médicas (Quito), 41(1), 71–80. Recuperado de http://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/249/299
Thuresson, C. (2015). Development and studies on a gluten free , liquid suspension based on quinoa (Chenopodium quinoa). Swedish University of Agricultural Sciences, Suecia. Recuperado de https://stud.epsilon.slu.se/8665/7/thuresson_c_151203.pdf
Trevino, S. R., Scholtz, J. M., & Pace, C. N. (2008). Measuring and Increasing Protein Solubility. Journal of Pharmaceutical Sciences, 97(10), 4155–4166. http://doi.org/10.1002/jps.21327
Valencia-Chamorro, S. A. (2003). Quinoa. En: Caballero B.: Encyclopedia of Food Science and Nutrition. Vol. 8. Academic Press, Amsterdam: 4895-4902.
Valencia, E., Cuéllar, I., Aguilar, I., Salmerón, A., & Rodríguez, F. (2012). Implementación del método de biuret para la determinación de proteína residual en lactosuero. Revista Sistemas Ambientales, 5(1), 17–20. Recuperado de https://es.scribd.com/document/329452857/Extenso-de-Biuret-Caseina
Valenzuela, C., Abugoch, L., Tapia, C., & Gamboa, A. (2013). Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation. International Journal of Food Science and Technology, 48(4), 843–849. http://doi.org/10.1111/ijfs.12035
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Zayas, J. (1997). Solubility of Proteins. En Functionality of Proteins in Food (1 ed., pp. 6–75). Berlin, Heidelbeg: Springer. https://doi.org/10.1007/978-3-642-59116-7_2
AOAC. (2005). Official methods of analysis of AOAC international: Current Trough Revision 2, 2007. (18th. ed.). Virginia, USA.
Bergesse, A. E., Boiocchi, P. N., Calandri, E. L., Cervilla, N. S., Gianna, V., Guzmán, C. A., Miranda, P., Montoya, P. & Mufari, J. R. (2015). Aprovechamiento Integral del Grano de Quinoa. Aspectos Tecnológicos, Fisicoquímicos, Nutricionales y Sensoriales. (1era. ed.). Córdoba, Argentina: s/e. Recuperado de https://rdu.unc.edu.ar/bitstream/handle/11086/1846/Aprovechamiento%20integral%20del%20grano%20de%20quinoa.pdf?sequence=7&isAllowed=y
Callisaya, C., & Alvarado, A. (2009). Aislados Proteínicos De Granos Altoandinos Chenopodiaceas; Quinua “Chenopodium Quinoa” – Cañahua “Chenopodium Pallidicaule” por Precipitación Isoeléctrica. Revista Boliviana de Química, 26(1), 12–20. Recuperado de http://www.scielo.org.bo/pdf/rbq/v26n1/v26n1a02.pdf
Chito, D., Ortega, R., Ahumada, A. & Rosero, B. (2017). Quinoa (Chenopodium quinoa Willd.) versus soja (Glycine max [L] Merr) en la nutrición humana: revisión sobre las características agroecológicas, de composición y tecnológicas. Revista Española de Nutrición Humana y Dietética, 21(2), 184–198. http://doi.org/10.14306 /renhyd.21.2.256
Elsohaimy, S. A., Refaay, T. M., & Zaytoun, M. A. M. (2015). Physicochemical and functional properties of quinoa protein isolate. Annals of Agricultural Sciences, 60(2), 297–305. http://doi.org/10.1016/j.aoas.2015.10.007
FAO. (2011). La quinua: cultivo milenario para contribuir a la seguridad alimentaria mundial. Córdoba: FAO. Recuperado de http://www.fao.org/fileadmin/templates/aiq2013 /res/es/cultivo_quinua_es.pdf
Ferragut, V., Hernández-Herrero, M., Poliseli, F., Valencia, D., & Guamis, B. (2011). Ultra High Pressure Homogenization (UHPH) treatment of vegetable milks: improving hygienic and colloidal stability. En Proceedings of the 11th International Congress on Engineering and Food (ICEF11) - Food Process Engineering in a Changing World (Vol. 2, pp. 1193–1198). Recuperado de http://www.icef11.org/content /papers/fms/fms480.pdf
Föste, M., Elgeti, D., Brunner, A., Jekle, M., & Becker, T. (2015). Food and Bioproducts Processing Isolation of quinoa protein by milling fractionation and solvent extraction. Food and Bioproducts Processing, 96, 20–26. http://doi.org/10.1016/j.fbp .2015.06.003
Guerrero, A. (2010). Elaboración de leche de avena esterilizada utilizando diferentes estabilizantes (gelatina y obsigel) y niveles de Pimalac como conservante en la empresa Prolac S.E.M. Escuela Superior Politécnica de Chimborazo. Recuperado de http://dspace.espoch.edu.ec/bitstream/123456789/810/1/27T0168.pdf
Hariyadi, P. (2013). Hot-Fill Processing of Beverages. Food Reviews International, 1(1), 46–49. Recuperado de https://www.researchgate.net/publication/259255039_HOT-FILL_PROCESSING_OF_BEVERAGES
ICC. (1972). International Association for Cereal Science and Technology. Determination of crude fibre value. Quality Assurance and Safety of Crops and Foods, 8 (3), 319-480. Recuperado de https://www.icc.or.at/standard_methods/113
Ismail, M. (2015). Which Is Better for Humans, Animal Milk or Vegetable Milk. J Nutr Health Food Eng, 2(5), 14–15. http://doi.org/10.15406/jnhfe.2015.02.00067
Jacobsen, S., Mujica, A., & Ortiz, R. (2003). La importancia de los cultivos andinos. Fermentum. Revista Venezolana de Sociología Y Antropología, 13(36), 14–24. Recuperado de http://www.redalyc.org/html/705/70503603/
Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods for Human Nutrition, 72(1), 26–33. http://doi.org/10.1007/s11130-016-0583-0
Kaur, I., & Tanwar, B. (2016). Quinoa Beverages: Formulation , Processing and Potential Health Benefits. Rom J Diabetes Nutr Metab Dis., 23(2), 215–225. http://doi.org/10.1515/rjdnmd-2016-0026
Kwok, K.-C., & Niranjan, K. (1995). Review: Effect of thermal processing on soymilk. International Journal of Food Science & Technology, 30(3), 263–295. http://doi.org/10.1111/j.1365-2621.1995.tb01377.x
Lee, S., & Henthorn, K. (2012). Particle Technology and Applications. (1era. ed.). USA: Taylor & Francis Group.
Mäkinen, O. (2014). Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications. University College Cork, Irlanda. Recuperado de https://cora.ucc.ie/bitstream/handle/10468/2018/141205_e-ThesisOutiMakinen.pdf ?sequence=2&isAllowed=y
Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony, J. A., & Arendt, E. K. (2015). Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food Chemistry, 168, 630–638. http://doi.org/10.1016/j.foodchem.2014.07.036
Mäkinen, O.E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2015). Foods for Special Dietary Needs: Non-Dairy Plant Based Milk Substitudes. Critical Reviews in Food Sciencie and Nutricion, 56(3), 339-349. http://doi.org/10.1080/10408398. 2012.761950
Ministerio de Salúd Pública y Asistencia Social. (2005). Reglamento técnico de soya natural fluída. Recuperado de http://www.puntofocal.gov.ar/notific_otros_miembros /gtm60_t.pdf
NB NA 0038. (2007). Granos andinos-Pseudo cereales-Quinua en grano-Clasificación y Requisitos. Recuperado de http://www.conal.gob.ar/CONASE/actas /ActaCONASE_2013_04Abr18_AnexoI.pdf
NTE INEN 517. (1980). Harinas de origen vegetal. Determinación del tamaño de las partículas. Recuperado de https://law.resource.org/pub/ec/ibr/ec.nte.0517.1981.pdf
NTE INEN 3042. (2015). Harina de quinua. Requisitos. Recuperado de http://www.normalizacion.gob.ec/wp-content/uploads/downloads/2016/01 /nte_inen_3042.pdf
NTP 205.062. (2009). Quinua (Chenopodium quinoa Willd). Requisitos. Recuperado de http://www.conal.gob.ar/CONASE/actas/ActaCONASE_2013_04Abr18_AnexoII.pdf
Obsidián. (2016). Bebidas. Recuperado de http://obsidian.com.ec/alimentos/bebidas/
Oficina Comercial de Ecuador en Los Ángeles, E. U., & Dirección de Inteligencia Comercial e Inversiones. (2011). Perfil de quinua y elaborados en Estados Unidos. Pro Ecuador. Recuperado de http://www.proecuador.gob.ec/wp-content/uploads/2015/02 /PROECU_PPM2011_QUINUA_ESTADOS-UNIDOS.pdf
Ogungbenle, H. N. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International Journal of Food Sciences and Nutrition, 54(2), 153–158. http://doi.org/10.1080/0963748031000084106
Pereira, S. (2011). Elaboración de leche de quinua (Chenopodium quinoa, Willd). Escuela Politécnica Nacional, Quito, Ecuador. Recuperado de http://bibdigital.epn.edu.ec /bitstream/15000/2646/1/CD-3329.pdf
Pineli, L. D. L. D. O., Botelho, R. B. A., Zandonadi, R. P., Solorzano, J. L., Oliveira, G. T. De, Reis, C. E. G., & Teixeira, D. S. (2015). Low glycemic index and increased protein content in a novel quinoa milk. Food Science and Technology, 63(2), 1261–1267. http://doi.org/10.1016/j.lwt.2015.03.094
Pro Ecuador. (2015). Análisis sectorial: Quinua. Quito: Pro Ecuador. Recuperado de http://www.proecuador.gob.ec/wp-content/uploads/2015/10/PROEC_AS2015 _QUINUA.pdf
Reyes-Montaño, E. A., Ávila-Torres, D. P., & Guevara-Pulido, J. O. (2006). Componente nutricional de diferentes variedades de quinua de la región andina. AVANCES Investigación En Ingeniería, (5), 86–97. Recuperado de http://www.unilibre.edu.co /revistaavances/avances-5/r5_art10.pdf
Rubico, S. M., Resurrección, A. V. A., Frank, J. F., & Beuchat, L. R. (1987). Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage. Journal of Food Science, 52(6), 1676–1679. http://doi.org/10.1111/j.1365-2621.1987.tb05904.x
Rustom, I. Y. S., López-Leiva, M. H., & Nair, B. M. (1996). Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions. Food Chemistry, 56(1), 45–53. http://doi.org/10.1016/0308-8146(95)00153-0
Scanlin, L., & Stone, M. (2009). Quinoa Protein Concentrate, Production and Functionality. Estados Unidos. Recuperado de https://docs.google.com/viewer?url=patentimages .storage.googleapis.com/pdfs/US7563473.pdf
Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408–3423. http://doi.org/10.1007/s13197-016-2328-3
Soteras, E. M. (2011). Obtención y formulación de una bebida en base de granos de amaranto. Universidad Nacional del Litoral, Santa Fé, Argentina. Recuperado de http://bibliotecavirtual.unl.edu.ar:8080/tesis/bitstream/handle/11185/342/tesis.pdf?sequence=1
Tapia, I. L., Taco, D. R., & Taco, V. J. (2016). Aislamiento de proteínas de quinua ecuatoriana ( Chenopodium quinoa Willd ) variedad INIAP Tunkahuan con remoción de compuestos fenólicos , para uso potencial en la nutrición y salud humanas. Revista de La Facultad de Ciencias Médicas (Quito), 41(1), 71–80. Recuperado de http://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/249/299
Thuresson, C. (2015). Development and studies on a gluten free , liquid suspension based on quinoa (Chenopodium quinoa). Swedish University of Agricultural Sciences, Suecia. Recuperado de https://stud.epsilon.slu.se/8665/7/thuresson_c_151203.pdf
Trevino, S. R., Scholtz, J. M., & Pace, C. N. (2008). Measuring and Increasing Protein Solubility. Journal of Pharmaceutical Sciences, 97(10), 4155–4166. http://doi.org/10.1002/jps.21327
Valencia-Chamorro, S. A. (2003). Quinoa. En: Caballero B.: Encyclopedia of Food Science and Nutrition. Vol. 8. Academic Press, Amsterdam: 4895-4902.
Valencia, E., Cuéllar, I., Aguilar, I., Salmerón, A., & Rodríguez, F. (2012). Implementación del método de biuret para la determinación de proteína residual en lactosuero. Revista Sistemas Ambientales, 5(1), 17–20. Recuperado de https://es.scribd.com/document/329452857/Extenso-de-Biuret-Caseina
Valenzuela, C., Abugoch, L., Tapia, C., & Gamboa, A. (2013). Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation. International Journal of Food Science and Technology, 48(4), 843–849. http://doi.org/10.1111/ijfs.12035
Villacrés, E., Peralta, E., Egas, L., & Mazón, N. (2011). Potencial Agroindustrial de la Quinua. Quito: INIAP. Recuperado de http://quinua.pe/wp-content/uploads/2014/02/Potencial-Agroindustrial-de-la-quinua-1.pdf
Zayas, J. (1997). Solubility of Proteins. En Functionality of Proteins in Food (1 ed., pp. 6–75). Berlin, Heidelbeg: Springer. https://doi.org/10.1007/978-3-642-59116-7_2
Published
2018-06-29
How to Cite
Guallasamín Dávila, A. E., Ávila Vélez, J. M., & Sotomayor Grijalva, M. C. (2018). Elaboration of a pasteurized beverage from a quinoa (Chenopodium quinoa Willd.) protein extract. Enfoque UTE, 9(2), pp. 36 – 47. https://doi.org/10.29019/enfoqueute.v9n2.300
Issue
Section
Food-Industry, Agro-Industry
License
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Enfoque UTE - Facultad de Ciencias de la Ingeniería e Industrias - Universidad UTE
