Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Show simple item record

dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor.author Lorusso, Anna
dc.contributor.author Coda, Rossana
dc.contributor.author Montemurro, Marco
dc.contributor.author Rizzello, Carlo Giuseppe
dc.date.accessioned 2018-08-07T08:02:01Z
dc.date.available 2018-08-07T08:02:01Z
dc.date.issued 2018-04-01
dc.identifier.citation Lorusso , A , Coda , R , Montemurro , M & Rizzello , C G 2018 , ' Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages ' Foods , vol. 7 , no. 4 , 51 . DOI: 10.3390/foods7040051 en
dc.identifier.issn 2304-8158
dc.identifier.other PURE: 114972766
dc.identifier.other PURE UUID: 2d5266f5-6e94-49fe-8404-5d61206af85b
dc.identifier.other Bibtex: urn:e6196ad7adb0382021c2fb312f675505
dc.identifier.other Scopus: 85063202870
dc.identifier.uri http://hdl.handle.net/10138/237760
dc.description.abstract 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. fi
dc.language.iso eng
dc.relation.ispartof Foods
dc.rights en
dc.subject 416 Food Science en
dc.title Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages en
dc.type Article
dc.identifier.doi https://doi.org/10.3390/foods7040051
dc.type.uri info:eu-repo/semantics/other
dc.contributor.pbl
dc.contributor.pbl
dc.contributor.pbl
dc.contributor.pbl

Files in this item

Total number of downloads: Loading...

Files Size Format View
foods_07_00051.pdf 5.996Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record