Bibliographic citations
Ludeña, F., (2022). Caracterización fisicoquímica microbiológica y sensorial de un producto fermentado tipo Yogurt a base de Quinua (Chenopodium quinoa Willd.) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5288
Ludeña, F., Caracterización fisicoquímica microbiológica y sensorial de un producto fermentado tipo Yogurt a base de Quinua (Chenopodium quinoa Willd.) []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5288
@phdthesis{renati/1116916,
title = "Caracterización fisicoquímica microbiológica y sensorial de un producto fermentado tipo Yogurt a base de Quinua (Chenopodium quinoa Willd.)",
author = "Ludeña Urquizo, Fanny Emma",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The objective of this work was to develop a fermented quinoa-based yogurt, with Lactobacillus plantarum Q823, from two varieties: Rosada de Huancayo (RH) and Pasankalla (PK), to expand the traditional uses of quinoa and provide new, healthier and more nutritious food. The extraction of the protein concentrates and the starch of both varieties was carried out, which were characterized by physicochemical analysis and their functional properties. In the fermentation process (30 °C) and storage (28 days; 5 – 7 °C), the metabolic activity as well as the evaluations of pH, viscosity and acidity were carried out. The fermented quinoa beverages with natural flavor (Q-PK and Q-RH) and flavored (QBB-RH and QD-PK) were nutritionally characterized and the viability of the microorganisms was determined during 28 days of refrigerated storage (5-7 ° C). The products developed were subjected to sensory evaluation (Finland) applying the CATA methodology (brand all that corresponds) and compared to four commercial products with similar characteristics. Protein concentrates had 84.65 ± 1.05 (b.s) (RH) and 79.70 ± 0.87% (b.s) (PK) of protein. The results of the evaluation of the functional properties of the starches were reflected in the fermented beverages, being the PK quinoa drink, the one that presented the best viscosity and stability during storage. Both varieties of quinoa proved to be excellent matrices for developing fermented products. Fermentation turned out to be mostly homolactic. Lactobacillus plantarum Q823, was able to grow satisfactorily in quinoa, surviving during storage with a final count between Log 8.70 ± 0.19 and Log 9.30 ± 0.30 CFU / mL. Quinoa has great potential to produce fermented, “yogurt-like” products, as clearly demonstrated by the successful fermentation process and the high viable counts of lactic acid bacteria necessary for probiotic products.
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