Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content

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...

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Autores principales:	Mahnoor Ayub, Vanesa Castro-Alba, Claudia E. Lazarte
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Quinoa Fermentation Phytate Minerals Lactic acid bacteria Instant-mix beverage Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/70477002816e4d33a0528614c14b536c
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spelling	oai:doaj.org-article:70477002816e4d33a0528614c14b536c2021-11-06T04:23:16ZDevelopment of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content1756-464610.1016/j.jff.2021.104831https://doaj.org/article/70477002816e4d33a0528614c14b536c2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1756464621004801https://doaj.org/toc/1756-4646Quinoa (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.Mahnoor AyubVanesa Castro-AlbaClaudia E. LazarteElsevierarticleQuinoaFermentationPhytateMineralsLactic acid bacteriaInstant-mix beverageNutrition. Foods and food supplyTX341-641ENJournal of Functional Foods, Vol 87, Iss , Pp 104831- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Quinoa Fermentation Phytate Minerals Lactic acid bacteria Instant-mix beverage Nutrition. Foods and food supply TX341-641
spellingShingle	Quinoa Fermentation Phytate Minerals Lactic acid bacteria Instant-mix beverage Nutrition. Foods and food supply TX341-641 Mahnoor Ayub Vanesa Castro-Alba Claudia E. Lazarte Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
description	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.
format	article
author	Mahnoor Ayub Vanesa Castro-Alba Claudia E. Lazarte
author_facet	Mahnoor Ayub Vanesa Castro-Alba Claudia E. Lazarte
author_sort	Mahnoor Ayub
title	Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
title_short	Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
title_full	Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
title_fullStr	Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
title_full_unstemmed	Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
title_sort	development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/70477002816e4d33a0528614c14b536c
work_keys_str_mv	AT mahnoorayub developmentofaninstantmixprobioticbeveragebasedonfermentedquinoawithreducedphytatecontent AT vanesacastroalba developmentofaninstantmixprobioticbeveragebasedonfermentedquinoawithreducedphytatecontent AT claudiaelazarte developmentofaninstantmixprobioticbeveragebasedonfermentedquinoawithreducedphytatecontent
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Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content

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