Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
(2021) In Journal of Functional Foods 87.- Abstract
Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential for innovation and development of improved food products because of its protein content and nutritional benefits. The study aimed to develop an instant-mix beverage based on fermented quinoa with reduced phytate content and viable lactic bacteria. Two different lactic fermentation processes were designed known as Fermentation type 1 (F1) and Fermentation type 2 (F2) using Lactobacillus plantarum 299v® to obtain fermented quinoa flour. In F1, roasted quinoa grains were fermented for 9 h whereas raw quinoa grains were fermented for 6 h in F2 followed by drying, roasting and fermenting again for 3 h. Phytate reduction, Lactobacillus growth, acidity, protein... (More)
Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential for innovation and development of improved food products because of its protein content and nutritional benefits. The study aimed to develop an instant-mix beverage based on fermented quinoa with reduced phytate content and viable lactic bacteria. Two different lactic fermentation processes were designed known as Fermentation type 1 (F1) and Fermentation type 2 (F2) using Lactobacillus plantarum 299v® to obtain fermented quinoa flour. In F1, roasted quinoa grains were fermented for 9 h whereas raw quinoa grains were fermented for 6 h in F2 followed by drying, roasting and fermenting again for 3 h. Phytate reduction, Lactobacillus growth, acidity, protein content, and estimated mineral absorption were evaluated along with organoleptic acceptability of the product. The fermented quinoa samples (frozen at −20 °C and −80 °C) were freeze-dried for the development of instant powder mix beverage with 3 different fruit flavours. Phytate was significantly reduced (p < 0.05) in 61.8% and 64.4% in F1 and F2 respectively, which increased the estimated mineral absorption (Phy:Fe, 5.5 and 5.3); (Phy:Zn, 9.3 and 8.8) in both fermentations. High microbial viability was obtained in the fermented freeze-dried samples. The developed instant-mix of pineapple-orange flavour with 5% of fermented quinoa flour showed highest acceptability among all flavours during the sensory evaluation. Thus, fermentation is an effective way to improve nutritional and sensorial properties of quinoa. The developed instant-mix beverage with fermented quinoa had reduced phytate content, high probiotic count and better sensorial characteristics than a commercial product.
(Less)
- author
- Ayub, Mahnoor ; Castro-Alba, Vanesa and Lazarte, Claudia E. LU
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Fermentation, Instant-mix beverage, Lactic acid bacteria, Minerals, Phytate, Quinoa
- in
- Journal of Functional Foods
- volume
- 87
- article number
- 104831
- publisher
- Elsevier
- external identifiers
-
- scopus:85118537052
- ISSN
- 1756-4646
- DOI
- 10.1016/j.jff.2021.104831
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2021 The Authors
- id
- 84903b94-8e26-4dbd-988f-332d0c2c645e
- date added to LUP
- 2021-11-24 15:25:48
- date last changed
- 2023-12-07 22:36:56
@article{84903b94-8e26-4dbd-988f-332d0c2c645e,
abstract = {{<p>Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential for innovation and development of improved food products because of its protein content and nutritional benefits. The study aimed to develop an instant-mix beverage based on fermented quinoa with reduced phytate content and viable lactic bacteria. Two different lactic fermentation processes were designed known as Fermentation type 1 (F1) and Fermentation type 2 (F2) using Lactobacillus plantarum 299v® to obtain fermented quinoa flour. In F1, roasted quinoa grains were fermented for 9 h whereas raw quinoa grains were fermented for 6 h in F2 followed by drying, roasting and fermenting again for 3 h. Phytate reduction, Lactobacillus growth, acidity, protein content, and estimated mineral absorption were evaluated along with organoleptic acceptability of the product. The fermented quinoa samples (frozen at −20 °C and −80 °C) were freeze-dried for the development of instant powder mix beverage with 3 different fruit flavours. Phytate was significantly reduced (p < 0.05) in 61.8% and 64.4% in F1 and F2 respectively, which increased the estimated mineral absorption (Phy:Fe, 5.5 and 5.3); (Phy:Zn, 9.3 and 8.8) in both fermentations. High microbial viability was obtained in the fermented freeze-dried samples. The developed instant-mix of pineapple-orange flavour with 5% of fermented quinoa flour showed highest acceptability among all flavours during the sensory evaluation. Thus, fermentation is an effective way to improve nutritional and sensorial properties of quinoa. The developed instant-mix beverage with fermented quinoa had reduced phytate content, high probiotic count and better sensorial characteristics than a commercial product.</p>}},
author = {{Ayub, Mahnoor and Castro-Alba, Vanesa and Lazarte, Claudia E.}},
issn = {{1756-4646}},
keywords = {{Fermentation; Instant-mix beverage; Lactic acid bacteria; Minerals; Phytate; Quinoa}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Journal of Functional Foods}},
title = {{Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content}},
url = {{http://dx.doi.org/10.1016/j.jff.2021.104831}},
doi = {{10.1016/j.jff.2021.104831}},
volume = {{87}},
year = {{2021}},
}