Elaboración y Control de Calidad de una Bebida Nutritiva a Base de Malteado de Quinua, Lecha y Zanahoria Deshidratada

Abstract

The preparation and quality control of the nutritional beverage based on malted quinoa, milk and dehydrated carrot was carried out in the laboratories of the Faculty of Sciences of ESPOCH. Experimental design was applied in the quinoa malting process and physical-chemical, microbiological and sensory analysis of the finished product. The sensory evaluation was carried out with the Hedonic Scale Preference Test and degradation indicators were used for shelf life; the results were analyzed using the Tukey Test at 95%. The quinoa malting reported as optimal conditions: soaking (1 h, 40.40% H), germination (7 h, 90% RH at 25°C), drying (48 h at 65°C) and roasting (30 min at 150°C). A high degree of germination, higher sugar conversion and increased nutritional value of malted quinoa were achieved. Three beverage formulations were established with different concentrations of main ingredients and were subjected to taste tests, where formulation C (87% pasteurized milk, 7% malted quinoa flour, 6% brown sugar) obtained a higher percentage of acceptability. Thus, the following were obtained for the formulation: pH (6.41), °Brix (14.17), acidity (0.21%), density (1.0931 g/ml), viscosity (90.4 cp), moisture (74.78%), ash (0.84%), protein (3.39%), fat (2.56%), fiber (0.26%), ELnN (18.17%), total carbohydrates (18.43%), carotenes (4.41 x 10 -8 µg/g) and an energy value of 458 KJ; and a shelf life of 17 days. 149. It was concluded that the drink is a food with high nutritional value and easy digestion, which shows that it can be used as an alternative food; it is recommended that it be part of the government programs implemented against malnutrition and encourage the production of quinoa to improve consumption and export.