Academic Journal
Development of a fermented quinoa‐based beverage
| العنوان: | Development of a fermented quinoa‐based beverage |
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| المؤلفون: | Ludena Urquizo, Fanny Emma, García Torres, Silvia Melissa, Tolonen, Tiina, Jaakkola, Mari, Pena‐Niebuhr, Maria Grazzia, von Wright, Atte, Repo‐Carrasco‐Valencia, Ritva, Korhonen, Hannu, Plumed‐Ferrer, Carme |
| المساهمون: | Ministry for Foreign Affairs |
| المصدر: | Food Science & Nutrition ; volume 5, issue 3, page 602-608 ; ISSN 2048-7177 2048-7177 |
| بيانات النشر: | Wiley |
| سنة النشر: | 2016 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1002/fsn3.436 |
| الاتاحة: | http://dx.doi.org/10.1002/fsn3.436 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.436 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.436 |
| Rights: | http://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.98E8625 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1002/fsn3.436 |
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