Desarrollo de una bebida fermentada a base de Quinoa (Chenopodium quinoa)

Content Provider	Semantic Scholar
Author	Jibaja, Maldonado Andrés, Roberto Blanes
Copyright Year	2014
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 (L. acidophilus and Bifidobacterium ). Two factors under study were established: the percentage of xanthan gum (0.3 %, 0.4 % and 0.5% 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 (DCA), analysis of variance (ANOVA) and Tukey mean separation test with a confidence level of 95%. It was determined that the best treatment included 0.5% 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). In addition, it was established that the liking of the product could be increased by the addition of 20% (w/w) of passion fruit pulp and 7% (w/w) of sucrose. Moreover, through a market study it was concluded that 86% of the respondents would be willing to consume the beverage. Additionally, a HACCP plan was developed identifying five critical control points. Finally, a fermented drink made from quinoa was obtained with 100 calories per 200g 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.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.usfq.edu.ec/bitstream/23000/3387/1/111035.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article