Production of a fermented drink based on quinoa (Chenopodium quinoa)
DOI:
https://doi.org/10.29019/enfoqueute.v9n3.329Keywords:
quinoa, fermentation, beverageAbstract
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
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
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
Section
Food-Industry, Agro-Industry
License
The authors retain all copyrights ©.
- The authors retain their trademark and patent rights, as well as rights to any process or procedure described in the article.
- The authors retain the right to share, copy, distribute, perform, and publicly communicate the article published in Enfoque UTE (for example, post it in an institutional repository or publish it in a book), provided that acknowledgment of its initial publication in Enfoque UTE is given.
- The authors retain the right to publish their work at a later date, to use the article or any part of it (for example, a compilation of their work, lecture notes, a thesis, or for a book), provided that they indicate the source of publication (authors of the work, journal, volume, issue, and date).
