Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

• Published in: Foods Vol. 7; no. 4; p. 51
• Main Authors: Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo Giuseppe
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.04.2018; MDPI
• Subjects: Amino acids; Antioxidants; Bacteria; beverage; Beverages; Digestibility; Exopolysaccharides; Fermentation; Food science; Industrial applications; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; Lactobacillus rhamnosus; Nutrition assessment; Polyphenols; Probiotics; Proteins; Quinoa; Sensory evaluation; Sp1 protein; Starch; Strains (organisms); Viscosity; Yogurt; yogurt-like; γ-Aminobutyric acid; Lactobacillus plantarum; yogurt-like; beverage; fermentation; lactic acid bacteria; Lactobacillus rhamnosus; quinoa
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7040051

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic ( SP1), an exopolysaccharides (EPS)-producing ( DSM 20194), and one isolated from quinoa ( T6B10). During the 20 h of fermentation, caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with , while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.