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)

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2021-12-15

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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

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

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

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Artículos

Ruth Mary Benavides Guevara Escuela Ciencias Básicas Tecnologia e Ingeniería https://orcid.org/0000-0001-8084-8332

Daniel Felipe Cañón Rodríguez Escuela Ciencias Básicas Tecnologia e Ingeniería https://orcid.org/0000-0002-2102-6432

Ibeth Rodríguez González Escuela Ciencias Básicas Tecnologia e Ingeniería https://orcid.org/0000-0003-3312-3376

Mary Lucia Inampues Charfuelan Sena

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.

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

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

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