Potential of quinoa in the development of fermented spoonable vegan products
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CitationVäkeväinen, Kati. Ludena-Urquizo, Fanny. Korkala, Essi. Lapveteläinen, Anja. Peräniemi, Sirpa. von Wright, Atte. Plumed-Ferrera, Carme. (2020). Potential of quinoa in the development of fermented spoonable vegan products. Lwt: food science and technology, 120, 108912. 10.1016/j.lwt.2019.108912.
The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The quinoa flours were fermented by a candidate probiotic Lactobacillus plantarum Q823. Then, two experimental products were developed by flavoring fermented PK flours with date (QD) and fermented RH flour with bilberry and banana (QBB). The nutritional composition, storage time, and sensory properties (the check-all-that-apply method) of QD and QBB were assessed in relation to four commercial vegan fermented snack products. The functionality of L. plantarum Q823 fermentation was demonstrated by high viable lactic acid bacteria counts (log cfu −1 9) of QD and QBB during the 28-day storage compared to commercial products (log cfu −1 <1–8.2 ± 0.04) at the time of purchase. The nutritional composition of QD and QBB was equal or superior to commercial products. Consumers (n = 66) regarded quinoa products as “novel”, “healthy”, and “high in fiber”. However, the quinoa products were also characterized to have an unpleasant aftertaste and “sandy” mouthfeel. To conclude, quinoa has potential in fermented spoonable vegan products, as clearly demonstrated by the successful fermentation process and high lactic acid bacteria viable counts required for probiotic products.
Subjectsquinoa sensory evaluation vegan fermentation
Link to the original itemhttp://dx.doi.org/10.1016/j.lwt.2019.108912
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