Utilisation of Quinoa for development of fermented beverages

Abstract

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds.

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

“…It may be due to the disruption of the hydrogen bond that eventually produced more hydrogen ions, thereby reducing the pH value for the hydrated grains used for sample C preparation . Further, the pH value of all finger millet milk samples was decreased throughout the fermentation period of 12 h. It may be due to organic acid production from organic compounds during lactic acid fermentation …”

“…30 Further, the pH value of all finger millet milk samples was decreased throughout the fermentation period of 12 h. It may be due to organic acid production from organic compounds during lactic acid fermentation. 31 Total titrable acidity signifies the amount of dominant acid present in the millet milk sample. Sample A (0.012 ± 0.001%) and sample B (0.014 ± 0.003%) did not show any significant difference between each other, while sample C (0.022 ± 0.002%) was significantly different compared to the others.…”

Moringa leaves for improving the health benefits of quinoa fermented by probiotics

“…The higher concentration of MLP (0.50%) was more active than the lower concentration (0.25%) for increasing the phenolic contents of quinoa fermented by probiotics. The improving of phenolic contents in quinoa after fermentation was reported by many studies (Ayyash et al, 2018;Karovičová et al, 2020). Călinoiu et al (2019), Hole et al (2012) stated that the increasing of antioxidant compounds such as phenolics after fermentation may be due to its increased release or synthesis by some enzymes such as glycoside hydrolase, esterase, β-glucosidases and cellulase that can be produced by many probiotics.…”

Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

“…In addition, quinoa seeds can be fermented to make chichia (a South American traditional alcoholic beverage), beer and liquor (Graf et al ., 2015). Quinoa flour can also be fermented to make novel probiotic beverages and spoonable vegan products (Lorusso et al ., 2018; Karovičová et al ., 2020; Väkeväinen et al ., 2020). In addition, quinoa can also be used for the development of nutritious and healthy fermented dairy products such as set‐type yogurt, stirred yogurt and other dairy‐based products such as Aryan and Kishk (Curti et al ., 2017; Abd‐Rabou et al ., 2020; Akkoyun, & Arslan, 2020; Mabrouk, & Effat, 2020).…”