Aprovechamiento de la quinua cultivada en Cundinamarca: evaluación de las propiedades fisicoquímicas de una bebida fermentada con extracto de quinua, lactosuero y pulpa de mango

Daniel Felipe  Cañón Rodríguez; Ruth Mary  Benavides Guevara; Ibeth  Rodríguez González; Mary Lucia  Inampues Charfuelan

doi:10.22490/25394088.5595

Vol. 15 No. 4 (2021): Número Especial

Published 2021-11-20

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Evaluation of the physicochemical properties of a fermented beverage with quinoa extract, whey, and mango pulp

DOI: https://doi.org/10.22490/25394088.5595

Daniel Felipe Cañón Rodríguez Universidad Nacional Abierta y a Distancia

Ruth Mary Benavides Guevara Universidad Nacional Abierta y a Distancia

Ibeth Rodríguez González Universidad Nacional Abierta y a Distancia

Mary Lucia Inampues Charfuelan Universidad Nacional Abierta y a Distancia

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Abstract
References

The objective of this study was to evaluate the physicochemical characteristics and sensory acceptance of a fermented beverage with whey, quinoa, and mango. The evaluation was carried out on two quinoa extracts and three treatments with different inclusion percentages. It was found that the physicochemical characteristics for treatment 1 and 2 (T1 and T2) do not comply with the Colombian Technical Standards - NTC 805 after 21 hours of fermentation, while treatment 3 (T3), reached the physicochemical parameters established by the regulations and agrees with the values reported by other studies after 4 hours and 30 minutes of fermentation. Subsequently, an affective sensory analysis was performed on the samples from treatment 3 (T3), and it was found that formulation 2 (F2) obtained a higher evaluation than the control sample (F1) and formulation 3 (F3) according to the score obtained on the hedonic scale evaluated by 28 consumers. The selected beverage had the following composition: protein (3.35 ± 0.000%), titratable acidity (0.77 ± 0.016% lactic acid), pH (4.58 ± 0.011), fat (2.00 ± 0.000%) and concentration of total solids (17.57 ± 0.208°Brix), this nutritional composition shows superior characteristics to other studies carried out by achieving a higher percentage of protein and lower fat content. Furthermore, the fermented beverage met the microbiological requirements established by the NTC 805 regulations.

keywords: lactic acid fermentation, quinoa flour, agro chain

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Cañón Rodríguez, D. F. ., Benavides Guevara, R. M. ., Rodríguez González , I. ., & Inampues Charfuelan, M. L. . (2021). Evaluation of the physicochemical properties of a fermented beverage with quinoa extract, whey, and mango pulp. Publicaciones E Investigación, 15(4). https://doi.org/10.22490/25394088.5595

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