Influencia de la quinua en las propiedades fisicoquímicas en una bebida fermentada - revisión

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

doi:10.22490/ECBTI.4795

Vol. 2 No. 2 (2021)

Published 2021-12-15

license

Artículos

Influence of quinoa on physicochemical properties in a fermented beverage - review

DOI: https://doi.org/10.22490/ECBTI.4795

Ruth Mary Benavides Guevara Escuela Ciencias Básicas Tecnologia e Ingeniería

Daniel Felipe Cañón Rodríguez Escuela Ciencias Básicas Tecnologia e Ingeniería

Ibeth Rodríguez González Escuela Ciencias Básicas Tecnologia e Ingeniería

Mary Lucia Inampues Charfuelan Sena

PDF (Spanish)

Abstract
References

Quinoa is a pseudocereal recognized for its high nutritional value, for which it is constituted as a matrix of great interest for its inclusion in different food matrices giving an important added value. In this document, a bibliographic review is presented about the impact generated on the physicochemical, nutritional, and sensory characteristics of beverages fermented by lactic acid bacteria, analyzing different inclusions of quinoa, its by-products, and the strains of bacteria used in formulations proposed by various authors have taken into account the characteristics and conditions of quinoa as a substrate in each investigation.

keywords: quinoa, flour, vegetable drink, fermentation, lactic acid bacteria

Bassi, M. A., Lopez, M. A., Confalone, L., Gaudio, R. M., Lombardo, L., & Lauritano, D. (2020). Enhanced Reader.pdf. In Nature (Vol. 388, pp. 539–547).
Bianchi, F., Rossi, E. A., Gomes, R. G., & Sivieri, K. (2015). Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy. Food Science and Technology International, 21(6), 403–415. https://doi.org/10.1177/1082013214540672
Bravo Mera, J. A., Vera Verduga, G. C., Andrade Andrade, V. V., Gorozabel Muñoz, W. A., & García Mendoza, J. J. (2019). Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa) - Dialnet. Revista de Las Agrociencias, 22, 35–46. file:///C:/Users/INTEL 2020/Downloads/Dialnet-EvaluacionDeParametrosFisicoquimicosYOrganoleptico-7407787.pdf
Bultosa, G., Molapisi, M., Tselaesele, N., Kobue-Lekalake, R., Haki, G. D., Makhabu, S., Sekwati-Monang, B., Seifu, E., & Nthoiwa, G. P. (2020). Plant-based traditional foods and beverages of Ramotswa Village, Botswana. Journal of Ethnic Foods, 7(1), 1–15. https://doi.org/10.1186/s42779-019-0041-3
Campos Quiroz, C., Ponce Lay, M., & CACERES COSTALES, P. J. (2017). Obtención de una Bebida Fermentada (fermentación ácido-láctica) a base de Semilla de Chenopodium Quinoa Germinada [ESCUELA SUPERIOR POLITÉCNICA DEL LITORAL]. http://www.dspace.espol.edu.ec/xmlui/handle/123456789/43874?locale-attribute=en
Canaviri Paz, P., Janny, R. J., & Håkansson, Å. (2020). Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843. International Journal of Food Microbiology, 324(March), 108630. https://doi.org/10.1016/j.ijfoodmicro.2020.108630
Casarotti, S. N., Carneiro, B. M., & Penna, A. L. B. (2014). Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science, 97(10), 6027–6035. https://doi.org/10.3168/jds.2014-8197
Casas Forero, N., Salgado, Y. N., Moncayo, D. C., & Cote, S. P. (2016). Efecto del proceso de malteado en la calidad y estabilidad de una bebida de quinua (Chenopodium quinoa Willd) y mango (Mangifera indica). Agroindustrial Science, 6(1), 77–83. https://doi.org/10.17268/agroind.science.2016.01.09
Cerdá Bernad, D., Frutos Fernández, M. J., & Cases, E. V. (2019). Influencia del tiempo de fermentación en la viabilidad de Lactobacillus plantarum y Bifidobacterium longum en bebidas de quinoa roja.
Chilo Ramos, D. L. (2020). Evaluación de las condiciones de proceso para la elaboración de una bebida fermentada de quinua (Chenopodium quinoa Wild) con inclusión de bacterias ácido lácticas.
Chiş, M. S., Păucean, A., Man, S. M., Vodnar, D. C., Teleky, B. E., Pop, C. R., Stan, L., Borsai, O., Kadar, C. B., Urcan, A. C., & Muste, S. (2020). Quinoa sourdough fermented with lactobacillus plantarum ATCC 8014 designed for gluten-free muffins—a powerful tool to enhance bioactive compounds. Applied Sciences (Switzerland), 10(20), 1–23. https://doi.org/10.3390/app10207140
Shafei, S. M. S., Sakr, S. S., & Abou-Soliman, N. H. I. (2020). The impact of supplementing goats’ milk with quinoa extract on some properties of yoghurt. International Journal of Dairy Technology, 73(1), 126–133. https://doi.org/10.1111/1471-0307.12628
GÓMEZ CÁCERES, J. G., LIGARDA SAMANEZ, C. A., & RAMOS PACHECO, B. S. (2018). CARACTERIZACIÓN FISICOQUÍMICA Y ORGANOLÉPTICA DE UNA BEBIDA DE QUINUA (Chenopodium quinoa Willd) MALTEADA Y SIN MALTEAR DE LAS VARIEDADES PASANKALLA Y NEGRA COLLANA. (Vol. 2, Issue 2) [UNIVERSIDAD NACIONAL JOSÉ MARÍA ARGUEDAS]. http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/114/131
HUAPAYA CASTILLO, C. S. (2014). ELABORACIÓN DE UNA BEBIDA PROBIÓTICA A PARTIR DE LA FERMENTACIÓN LÁCTICA DEL ALMIDÓN HIDROLIZADO DE HARINA DE QUINUA Chenopodium quinoa [UNIVERSIDAD NACIONAL AGRARIA LA MOLINA]. https://repositorio.lamolina.edu.pe/handle/UNALM/1903
Ibañez, C. (2019). “Elaboracion De Yogures a Base De Leche De Vaca Y Bebida De Soya; Enriquecidos Con Harina De Quinua;Saborizados Con Mango Y Determinacion De Sus Caracteristicas Fisico Quimicas Y Sensoriales” (Issue 064) [UNIVERSIDAD NACIONAL DE PIURA]. http://repositorio.unp.edu.pe/handle/UNP/1823
Karovičová, J., Kohajdová, Z., Minarovičová, L., Lauková, M., Greifová, M., Greif, G., & Hojerová, J. (2020). Utilisation of quinoa for development of fermented beverages. Potravinarstvo Slovak Journal of Food Sciences, 14(July), 465–472. https://doi.org/10.5219/1323
Lorusso, A., Coda, R., Montemurro, M., & Rizzello, C. G. (2018). Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages. Foods, 7(4), 1–20. https://doi.org/10.3390/foods7040051
Ludena Urquizo, F. E., García Torres, S. M., Tolonen, T., Jaakkola, M., Pena-Niebuhr, M. G., von Wright, A., Repo-Carrasco-Valencia, R., Korhonen, H., & Plumed-Ferrer, C. (2017). Development of a fermented quinoa-based beverage. Food Science and Nutrition, 5(3), 602–608. https://doi.org/10.1002/fsn3.436
Maldonado Jibaja, R., Carrillo Herrera, P., Ramírez Cárdenas, L., & Carvajal Larenas, F. (2018). Elaboración de una bebida fermentada a base de quinoa (Chenopodium quinoa). Enfoque UTE, 9(3), 1–11. https://doi.org/10.29019/enfoqueute.v9n3.329
Melini, F., & Melini, V. (2021). Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa. Fermentation, 7(1), 20. https://doi.org/10.3390/fermentation7010020
Navarrete Bolaños, M. J. (2016). Formulación de una bebida a partir de lactosuero deslactosado y proteína hidrolizada de quinua (Chenopodium quinoa Willd). Universidad Técnica Del Norte, 110.
Nsogning Dongmo, S., Procopio, S., Sacher, B., & Becker, T. (2016). Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends in Food Science and Technology, 54, 37–51. https://doi.org/10.1016/j.tifs.2016.05.017
Ramirez Mestas, R. A., Larico Camasita, R., Nina Ayque, E. N., Cauna Julliri, J. riel, Mamani Calsin, L., Quispe Flores, L. K., Layme Calderon, R. S., Gutierrez Castillo, C. P., & Calla Arpi, E. J. (2019). Elaboracionde una bebida probiotica con lacto suero yenriquecida conalmidon de quinua como complemento alimentario para niños. In ÑAWPARISUN - Revita de Investigacion Cientifica (pp. 21–26).
Rizzello, C. G., Lorusso, A., Montemurro, M., & Gobbetti, M. (2016). Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 56, 1–13. https://doi.org/10.1016/j.fm.2015.11.018
Rollán, G. C., Gerez, C. L., & Leblanc, J. G. (2019). Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals. Frontiers in Nutrition, 6(July). https://doi.org/10.3389/fnut.2019.00098
Romero Fajardo, E. A. (2019). EVALUACIÓN NUTRICIONAL DE UNA BEBIDA FERMENTADA UTILIZANDO SUERO DE QUESO Y HARINA DE QUINUA GERMINADA. Ciencia e Investigación, 4(1), 78–79.
Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology, 103(23–24), 9263–9275. https://doi.org/10.1007/s00253-019-10175-9
Virtanen, T., Pihlanto, A., Akkanen, S., & Korhonen, H. (2007). Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. In Journal of Applied Microbiology (Vol. 102, Issue 1, pp. 106–115). https://doi.org/10.1111/j.1365-2672.2006.03072.x
Zannini, E., Jeske, S., Lynch, K., & Arendt, E. K. (2018). Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. International Journal of Food Microbiology, 268(August 2017), 19–26. https://doi.org/10.1016/j.ijfoodmicro.2018.01.001

license

How to Cite

Benavides Guevara, R. M., Cañón Rodríguez, D. F. ., Rodríguez González, I. ., & Inampues Charfuelan , M. L. . (2021). Influence of quinoa on physicochemical properties in a fermented beverage - review. Documentos De Trabajo ECBTI, 2(2). https://doi.org/10.22490/ECBTI.4795

Download Citation

Almétricas

No metrics available.

see details

Metrics

Archivos descargados

591