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Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the effects of substitution on the technological and nutritional characteristics were evaluated. The addition of quinoa reflected the chemical composition of pasta, which had higher fiber, protein, and free amino acids content than semolina pasta, particularly in the case of pasta containing quinoa flour fermented with selected lactic acid bacteria. Furthermore, free amino acids, total phenols, and the antioxidant activity of pasta prepared with fermented quinoa flour were up to twice as high than the other types of pasta. When fermented quinoa flour was used, the water absorption during cooking was the lowest, even though cooking loss was also observed. The use of quinoa flour affected the textural characteristics of pasta, increased the tenacity and, when fermented, also the elasticity. The effects of quinoa fermentation were evident on the nutritional quality of fortified pasta, showing the highest in vitro protein digestibility, protein nutritional indices (Essential Amino Acid Index, Biological Value, Protein Efficiency Ratio, and Nutritional Index), as well as lowest predicted glycemic index. These results indicate the positive effect of fermented quinoa flour on pasta fortification

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This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.

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