Development of a fermented quinoa‐based beverage

Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle di...

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Bibliographic Details
Published in:Food science & nutrition 2017-05, Vol.5 (3), p.602-608
Main Authors: Ludena Urquizo, Fanny Emma, García Torres, Silvia Melissa, Tolonen, Tiina, Jaakkola, Mari, Pena‐Niebuhr, Maria Grazzia, Wright, Atte, Repo‐Carrasco‐Valencia, Ritva, Korhonen, Hannu, Plumed‐Ferrer, Carme
Format: Article
Language:English
Subjects:
Autoimmune diseases
beverage
Beverages
Biomedical materials
Fermentation
Food processing
Original Research
Osteoporosis
Quinoa
Saponins
starter
varieties
Viscosity
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Summary:Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type‐2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa‐based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain. Fermented quinoa can be used to create nutritious food products. Quinoa varieties showed significant nutritional and technological differences.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.436