Resumo

MALDONADO-JIBAJA, Roberto; CARRILLO-HERRERA, Paola; RAMIREZ-CARDENAS, Lucía  e  CARVAJAL-LARENAS, F.E.. Production of a fermented drink based on quinoa Chenopodium quinoa. Enfoque UTE [online]. 2018, vol.9, n.3, pp.1-11. ISSN 1390-6542.  https://doi.org/10.29019/enfoqueute.v9n3.329.

The aim of this study was to produce a drink obtained from the fermentation of the soluble extract of germinated quinoa under the action of traditional yogurt cultures (S. thermophilus and L. bulgaricus ) and probiotic cultures (Lactobacillus. acidophilus and Bifidobacterium ). Two factors under study were established: the xanthan gum percentage (0.30%, 0.40 % and 0.50% w/w) and sucrose:fructose relation (90:10, 70:30, 50:50) added in the formulation. The quantified variables were: acidity, pH, viscosity and phase separation. The study was conducted under the completely randomized design (CRD), analysis of variance (ANOVA) and Tukey mean separation test with a confidence level of 95 %. The best treatment included 0.50 % xanthan gum and sucrose:fructose relation of 90:10 in its formulation. The product was subjected to sensory tests in which it was determined that the product liked to consumers (score of 3.2 points on a 5-point hedonic scale). Finally, a fermented drink made from quinoa was obtained with 9 g of protein per 200 g of product and with a shelf life estimated in 70 days at 4oC. This product could be an alternative to fermented beverages such as cow's milk yogurt and soy-fermented drink.

Palavras-chave : quinoa; beverage; fermentation..

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