Potential of quinoa in the development of fermented spoonable vegan products

Abstract

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The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

“…Increasing consumers’ demand for healthy foods and awareness of the impact of dietary habits in human well-being has prompted the efforts of developing novel foods with defined health benefits [ 1 , 2 , 3 , 4 , 5 ]. Nowadays, a great number of novel functional foods are available on the market with dairy foods and beverages representing an important segment [ 1 ].…”

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

“…Because fermentation is a traditional way to process cereals for improvements in nutritional and sensory quality, it is also more and more frequently applied to process pseudocereal quinoa [30,[141][142][143][144][145]. Fermentations with L. plantarum strains have been found to increase Fe, Zn, and Ca solubility and to reduce phytic acid.…”

“…There is an increasing consumer demand for healthy snack products, optimally suitable for different special diets [141], and the efforts to develop functional, pre-and/or probiotic fermented cereal beverages for industrial production using known starter cultures have been intense in recent decades. However, for now, the research and development in the field of fermented cereal drinks and beverages concentrates on process optimization, on short-chain fatty acid production in the colon, and on the constancy of basic nutritional values and sensory properties.…”

Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial

“…The BCP was prepared by utilizing a fermented quinoa base, sugar, rapeseed oil, and stabilizing additives to prepare a product base to which 75 g of the blackcurrant puree was added. For the quinoa base, only little quinoa was used: 3 g of quinoa flour per the final portions of the BCP and PB was mixed with water, and fermented until pH < 4.0 by Lactobacillus plantarum Q823, a starter culture previously used to prepare quinoa products (29) and isolated from quinoa (36) . The fermented quinoa base was cooled down to 6 °C and other ingredients were added: sucrose, rapeseed oil, water, alpha-cyclodextrin (Wacker Chemie AG), guar gum, and locust bean gum (Unipektin Ingredients AG).…”