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.
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References
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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.
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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.
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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
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Published
2018-09-28
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Food-Industry, Agro-Industry
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How to Cite
Production of a fermented drink based on quinoa (Chenopodium quinoa). (2018). Enfoque UTE, 9(3), pp. 1 - 11. https://doi.org/10.29019/enfoqueute.v9n3.329
