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.

Downloads

Download data is not yet available.

References

Afaneh, I., Abu-Alruz, K., Quasem, J., Sundookah, A., Abbadi, J., Alloussi, S., & Ayyad, Z. (2011). Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk. American Journal of Applied Sciences, 8(11), 1086-1092.
Almendáriz, C., & Bolaños, E. (2012). Desarrollo de una bebida fermentada saborizada de soya. Tesis de Ingenieria, 8. Cumbayá, Ecuador: Universidad San Francisco de Quito.
Álvarez, C., & Cecilia, Y. (2013). Elaboración y caracterización de dos bebidas proteicas, una a base de quinoa malteada y la otra a base de quinua sin maltear (Chenopodium quinoa). Tesis de maestría no publicada, 1-14. Tacna, Peru: Universidad Nacional Jorge Basadre Grihman, Facultad de Ciencias Agropecuarias.
Beuchat, L., & B, N. (1987). Fermentation of Peanut milk with Lactobacillus bulgaricus and L. acidophilus. Journal of Food Science, 43, 1109-1112.
Bolado, E., & Acedo, E. (2006). Sugar Catabolism in Bifidobacteria. Revista Salud Pública y Nutrición, 7(4), 104-111.
Brown, A., & Valiere, A. (2004). Probiotics and medical nutrition therapy. Nutritional Clinical Care, 56-68.
Bucker, E., Mitchell, J., & Jhonson, G. (2013). Lactic fermentation of peanut milk. Journal of Food Science, 44 (1), 1534-1538.
Chan, L., & Beuchat, L. (1992). Chemical, physical, and sensory characteristics of peanut milk as affected by processing conditions. Journal of Food Science, 57 (1), 401- 405.
Courtin, P., & Rul, F. (2003). Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model. Diary Science & Technology, 84, 125-134.
Courtin, P., & Rul, F. (2003). Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model. Diary Science & Technology, 84, 125-134.
Dong, J., Oh, S., Hyung, K., Mok, C., Hun Kim, S., & Imm, J. (2005). Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution. International Journal of Food Science and Nutrition, 56(1), 23-34.
FAO/WHO. (2013). Nutritional Porperties. In Quinoa: An ancient crop to contribute to world food security.
Gill, H., & Prasad, J. (2008). Probiotics, Immunomodulation, and Health Benefits. Bioactive Components of Milk. Advances in Experimental Medicine and Biology, 606, 423-454.
Gorbach, S. (2000). Probiotics and gastrointestinal health. The American Journal of Gastroenterology, 95(1), S2-S4.
Guinee, T., Fenelon, M., Kelly, P., Kennedy, B., & Wilkiinson, M. (2000). The effect of total protein, casein:whey protein ratio and fat content on the rheological and syneretic properties of yogurts. Irish Journal of Agriculture and Food Research, 39, 171.
Iancu, C., Barbu, V., Nicolau, A., & Iordachescu, G. (2010). Attempts to obtain a new symbiotic product based on soy milk. Innovative Romanian Food Biotechnology, (7), 21-29.
Ishimoto, E., & Monteiro, M. (2010). Quinoa (Chenopodium quinoa Willd.) as functional food. Revista Brasileira de Ciências da Saúde, 62-67.
Jiménez, C., Hernández, H., & Dávila, G. (2003). Production of a yogurt-like product from Lupinus campestris seeds. Journal of the Science of Food and Agriculture, 44, 515-522.
Luquet, F. (1993). El yogur. En Leche y productos lácteos. Vaca-Oveja-Cabra (págs. 39-53). Zaragoza: Acribia S.A.
Maldonado, P. (2010). Embutidos fortificados con proteína vegetal a base de quinua (Chenopodium quinoa Wild). Tesis de Ingenieria . Quito, Ecuador: Universidad Tecnológica Equinoccial.
Martensson, O., Oste, R., & Holst, O. (2000). Acid Bacteria in Oat-based Non-diary milk subsitute: Fermentation characteristics and Exopolysaccharide Formation. Center of Chemestry and Chemical Engeneering, 50-62.
Martensson, O., Staaf, J., Duenas, M., Irastorza, A., Oste, R., & Holst, O. (2002). A fermented, ropy, non-dairy oat product based on the exopolyssaccharide producing strain Pediococcus damnosus. Advances in Food Sciences, 57, 4-11.
Mazón, N., Peralta, E., Rivera, M., Villacré, E., & Subía, C. (2009). Investigación y desarrollo de granos andinos: chocho y quinoa un aporte a la seguridad y soberanía alimentaria de comunidades del cantón Saquisilí. Cotopaxi, Ecuador: INIAP CORPOINIAP-McKNIGHT.
Moses, O. (2012). Production and Quality Evaluation of Soy-Corn Yoghurt. Advanced Journal of Food Science and Techonoly, 4(3), 130-134.
Nnam, N. (2003). Nutrient composition and acceptability of vegetable milks made from oilseeds. Journal of Home Economics, 5(1), 57-61.
Opara, C., Ahiazunwo, N., & Okorie, O. (2013). Production of Soy-Yoghurt by Fermentation of Soymilk with Lactobacillus Isolated from Nunu. International Journal of Science and Engineering Investigations, 2(12), 1-5.
Reddy, N., & Pierson, M. (1994). Reduction in antinutritional and toxic components in plant foods by fermentation. Food Research International, 28 I-290.
Rojas, W., Pinto, M., & Soto, J. (2010). Distribución geográfica y variabilidad genética de los granos andinos. Bioversity International Journal, 23, 11-13.
Sánchez, J. (2012). Transformación de datos o cambios de escala. En Introducción al Diseno Experimental (págs. 65-66). Quito: Cámara Ecuatoriana del Libro.
Schrezenmeir, J., & Vrese, M. (2001). Probiotics, prebiotics, and synbiotics Approaching a definition. The American Journal of Clinical Nutrition, 361–364.
Stanbury, P., Whitake, A., & Hall, S. (2013). Principles of Fermentation Technology. Oxford: Butterworth Heinemann.
Supavititpatana, P., Indrarini, T., & Raviyan, P. (2010). Characteristics and Shelf-Life of Cron Milk Yogurt. Journal of Natural Science, 9(1), 133-147.
Torres, M. (2011). La comparación de almidón nativo y modificado de maiz (zea mays) y goma xanthan en el comportamiento reológico de paté de champiñones (agaricus bisporus). Tesis de Ingenieria. Ambato, Ecuador: Universidad Técnica de Ambato.
Torres, M. (2011). La comparación de almidón nativo y modificado de maiz (zea mays) y goma xanthan en el comportamiento reológico de paté de champiñones (agaricus bisporus). Tesis de Ingenieria. Ambato, Ecuador: Universidad Técnica de Ambato.
Vega-Gálvez, A., Vergara, J., Miranda, M., Uribe, E., Puente, L., & Martinez, E. (2010). . Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture, 2541-2547.
Witting, E. (12 de Junio de 2014). Evaluación Sensorial. Una metodología actual para la tecnología de alimentos. Universidad de Chile: http://mazinger.sisib.uchile.cl/repositorio/lb/ciencias_quimicas_y_farmaceuticas/wittinge01/index.html

Downloads

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

License

The articles and research published by the UTE University are carried out under the Open Access regime in electronic format.  This means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access. By submitting an article to any of the scientific journals of the UTE University, the author or authors accept these conditions.

The UTE applies the Creative Commons Attribution (CC-BY) license to articles in its scientific journals. Under this open access license, as an author you agree that anyone may reuse your article in whole or in part for any purpose, free of charge, including commercial purposes. Anyone can copy, distribute or reuse the content as long as the author and original source are correctly cited. This facilitates freedom of reuse and also ensures that content can be extracted without barriers for research needs.

 

This work is licensed under a Creative Commons Attribution 3.0 International (CC BY 3.0).

 

The Enfoque UTE journal guarantees and declares that authors always retain all copyrights and full publishing rights without restrictions [© The Author(s)]. Acknowledgment (BY): Any exploitation of the work is allowed, including a commercial purpose, as well as the creation of derivative works, the distribution of which is also allowed without any restriction.