University of Oulu

Ludena Urquizo FE, García Torres SM, Tolonen T, et al. Development of a fermented quinoa-based beverage. Food Sci Nutr. 2017;5:602–608. https://doi.org/10.1002/fsn3.436

Development of a fermented quinoa-based beverage

Saved in:
Author: Ludena Urquizo, Fanny Emma1,2; García Torres, Silvia Melissa1,2; Tolonen, Tiina3;
Organizations: 1Food Biotechnology, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
2Department of Food Technology, Faculty of Food Engineering, La Molina Agrarian University, Lima, Peru
3CEMIS-Oulu, University of Oulu, Kajaani, Finland
4Green Technology, LUKE Natural Resources Institute Finland, Jokioinen, Finland
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 0.5 MB)
Persistent link: http://urn.fi/urn:nbn:fi-fe201708158113
Language: English
Published: John Wiley & Sons, 2017
Publish Date: 2017-08-15
Description:

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.

see all

Series: Food science and nutrition
ISSN: 2048-7177
ISSN-E: 2048-7177
ISSN-L: 2048-7177
Volume: 5
Issue: 3
Pages: 602 - 608
DOI: 10.1002/fsn3.436
OADOI: https://oadoi.org/10.1002/fsn3.436
Type of Publication: A1 Journal article – refereed
Field of Science: 119 Other natural sciences
Subjects:
Funding: This work was part of the project “Improving Nutrition of Andean and Amazonian Population: Health-promoting Bioactive Compounds in Andean and Amazonian Food Materials and Diets” funded by the Ministry for Foreign Affairs of Finland.
Copyright information: © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
  https://creativecommons.org/licenses/by/4.0/