Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation

BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but also provide health benefits. Probiotics one of the main functional components be present and beverages. They many benefits stand out due their metabolic capacities adaptability different habitats. In addition, Quinoa seeds contain valuable quantities quality protein nutritional values carbohydrates, proteins, fats, fibers, mineral substances for which considered an ideal dietary alternative.OBJECTIVES: This research aimed elaborate on a probiotic quinoa beverage, combines effect enzymatic hydrolysis starches obtained from its lactic acid fermentation using cultures, seeking enhance properties converting it into beverage.METHODS: For this, fermentations were carried three concentrations cultures (inoculum): 10%, 5%, 1%, other times: 8, 10, 12 hours. pH, Total titrable acidity expressed as (%), reducing sugars, soluble solids measured. After that, beverage was formulated honey, carob, preservatives, mango flavoring. RESULTS: Statistical analysis indicated optimal conditions achieved 10% 10 hours fermentation. microbiological confirmed presence microorganisms at concentration 108 CFU/mL. Proximal that composition contained 84.6 Kcal, 19.3 g 1.4 per 100 beverage. CONCLUSIONS: produced can group plant-based foods, well since contains contribute maintaining intestinal microbiota prevent onset chronic diseases.