Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBianchi, F.
dc.creatorRossi, E. A.
dc.creatorGomes, R. G.
dc.creatorSivieri, K.
dc.date2015-12-07T15:34:30Z
dc.date2016-10-25T21:23:22Z
dc.date2015-12-07T15:34:30Z
dc.date2016-10-25T21:23:22Z
dc.date2015
dc.date.accessioned2017-04-06T09:29:52Z
dc.date.available2017-04-06T09:29:52Z
dc.identifierFood Science And Technology International = Ciencia Y Tecnología De Los Alimentos Internacional, v. 21, n. 6, p. 403-415, 2015.
dc.identifier1082-0132
dc.identifierhttp://hdl.handle.net/11449/131374
dc.identifierhttp://acervodigital.unesp.br/handle/11449/131374
dc.identifier10.1177/1082013214540672
dc.identifier24958776
dc.identifierhttp://dx.doi.org/10.1177/1082013214540672
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/941914
dc.descriptionThe aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with differing proportions of soy and quinoa extracts were tested. The viability of the microorganism, the pH, and the acidity of all formulations were monitored until the 28th day of storage at 5 ℃. The chemical composition of the extracts and beverages and the rheological and sensory properties of the final products were analyzed. Although an increase in acidity and a decrease in pH were observed during the 28 days of storage, the viability of the probiotic microorganism was maintained at 10(8) CFU·mL(-1) in all formulated beverages throughout the storage period. An increase in viscosity and consistency in the formulations with higher concentrations of quinoa (F1 and F2) was observed. Formulation F4 (70% soy and 30% quinoa extracts) showed the least hysteresis. Formulations F4 and F5 (100% soy extract) had the best sensory acceptance while F4 resulted in the highest intention to purchase from a group of 80 volunteers. For chemical composition, F3 (50% soy and 50% quinoa extracts) and F4 showed the best results compared to similar fermented beverages. The formulation F4 was considered the best beverage overall.
dc.languageeng
dc.publisherFood Science And Technology International
dc.relationFood Science And Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactobacillus casei
dc.subjectProbiotic
dc.subjectFermented beverage
dc.subjectPrebiotic
dc.subjectQuinoa
dc.subjectSoy
dc.titlePotentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
dc.typeOtro


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