Caracterización Microbiológica De Harina Hiperproteica De Quinoa Obtenida En Molino De Abrasión

Karen Sofia Muñoz Pabon; Diego Fernando  Roa; José Luis  Hoyos; Jesús Eduardo  Bravo

doi:10.22490/ECBTI.5842

Vol. 3 No. 1 (2022)

Published 2022-11-03

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Artículos

Microbiological Characterization Of High Protein Quinoa Flour Obtained In An Abrasion Mill

DOI: https://doi.org/10.22490/ECBTI.5842

Karen Sofia Muñoz Pabon Universidad Nacional Abierta y a Distancia

Diego Fernando Roa Universidad del Cauca

José Luis Hoyos Universidad del Cauca

Jesús Eduardo Bravo Universidad del Cauca

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Abstract
References

Quinoa flour is an interesting raw material for the food industry due to its balanced nutrient content, from which different bakery foods such as snacks, pasta, bread, among others, can be obtained. For this reason, it is important that it complies with the microbiological quality stipulated by the Colombian technical standard NTC. In the present work, microbiological characterization of hyperprotein quinoa flour was carried out. The microbiological analysis was carried out under the NTC that applies to each microorganism. The flours presented contents in almost all the microorganisms tested, highlighting the count of fungi, Staphylococcus aureus, Bacillus cereus, none of the samples presented total coliforms or Salmonella spp. To our knowledge, this is the first microbiological characterization of quinoa hyperproteic flour

keywords: Microbiological analysis, quinoa flour, pathogenic microorganisms, bakery products

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How to Cite

Muñoz Pabon, K. S., Roa, D. F. ., Hoyos, J. L. ., & Bravo, J. E. . (2022). Microbiological Characterization Of High Protein Quinoa Flour Obtained In An Abrasion Mill. Documentos De Trabajo ECBTI, 3(1). https://doi.org/10.22490/ECBTI.5842

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