Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharid...
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MDPI AG
2018-04-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/4/51 |
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| author | Anna Lorusso Rossana Coda Marco Montemurro Carlo Giuseppe Rizzello |
| author_facet | Anna Lorusso Rossana Coda Marco Montemurro Carlo Giuseppe Rizzello |
| author_sort | Anna Lorusso |
| collection | DOAJ |
| description | This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application. |
| first_indexed | 2024-12-14T20:42:30Z |
| format | Article |
| id | doaj.art-3204cf4a6e7744d28d15479c2e0ca196 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-14T20:42:30Z |
| publishDate | 2018-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-3204cf4a6e7744d28d15479c2e0ca1962022-12-21T22:48:12ZengMDPI AGFoods2304-81582018-04-01745110.3390/foods7040051foods7040051Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like BeveragesAnna Lorusso0Rossana Coda1Marco Montemurro2Carlo Giuseppe Rizzello3Department of Soil, Plant, and Food Science, University of Bari “Aldo Moro”, 70126 Bari, ItalyDepartment of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, 00100 Helsinki, FinlandDepartment of Soil, Plant, and Food Science, University of Bari “Aldo Moro”, 70126 Bari, ItalyDepartment of Soil, Plant, and Food Science, University of Bari “Aldo Moro”, 70126 Bari, ItalyThis study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.http://www.mdpi.com/2304-8158/7/4/51quinoalactic acid bacteriabeveragefermentationLactobacillus plantarumLactobacillus rhamnosusyogurt-like |
| spellingShingle | Anna Lorusso Rossana Coda Marco Montemurro Carlo Giuseppe Rizzello Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages Foods quinoa lactic acid bacteria beverage fermentation Lactobacillus plantarum Lactobacillus rhamnosus yogurt-like |
| title | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
| title_full | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
| title_fullStr | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
| title_full_unstemmed | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
| title_short | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages |
| title_sort | use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt like beverages |
| topic | quinoa lactic acid bacteria beverage fermentation Lactobacillus plantarum Lactobacillus rhamnosus yogurt-like |
| url | http://www.mdpi.com/2304-8158/7/4/51 |
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