Development of a fermented quinoa‐based beverage

Abstract

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.

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…The obtained drinks had viable and stable microbiota during storage (28 d) and the fermentation was mostly homolactic (Ludena Urquizo and others ). Pasankalla‐derived drinks had higher protein contents, lower saponin concentration, and lower loss of viscosity during the fermentation process compared to Rosada de Huancayo drinks (Ludena Urquizo and others ). Buckwheat showed lower malt extracts, longer saccharification times, higher total protein and fermentable amino nitrogen content, and higher values of the iodine test and color as compared to barley malts (Deželak and others ).…”

“…A fermented quinoa‐based beverage was recently formulated using 2 varieties (Pasankalla and Rosada de Huancayo; Ludena Urquizo and others ). The obtained drinks had viable and stable microbiota during storage (28 d) and the fermentation was mostly homolactic (Ludena Urquizo and others ).…”

“…A fermented quinoa‐based beverage was recently formulated using 2 varieties (Pasankalla and Rosada de Huancayo; Ludena Urquizo and others ). The obtained drinks had viable and stable microbiota during storage (28 d) and the fermentation was mostly homolactic (Ludena Urquizo and others ). Pasankalla‐derived drinks had higher protein contents, lower saponin concentration, and lower loss of viscosity during the fermentation process compared to Rosada de Huancayo drinks (Ludena Urquizo and others ).…”

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

“…Due to its nutritional quality, quinoa can play a role in functional food applications. Some studies have highlighted the effect of quinoa fermentation with selected lactic acid bacteria (LAB) to enhance the features of bread [ 15 ], pasta [ 16 ], and beverages [ 17 ]. The functional benefits of bioprocessing for making traditional and novel vegetable beverages includes probiotic activity, the ability to release or synthesize bioactive compounds, and the capability to degrade anti-nutritional factors [ 18 , 19 , 20 , 21 ].…”

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

“…Therefore, sorghum is an important plant-based protein source contributing to food security in its original cultivation areas in Africa [111] and yet possesses high potential in supporting the public health of Western societies [110]. Although Peru and Bolivia are the largest producers of quinoa (Chenopodium quinoa) [112], quinoa is available for consumers, and can also be grown, almost all over the world [113]. For its high agroecological adaptability, quinoa has been acclimated in Europe [114], even as deep in the northern periphery as Finland [115].…”