Abstract
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type‐2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa‐based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain.
Highlights
Quinoa (Chenopodium quinoa Willd.) is an ancient grain crop that originated from the Andean region of South America
The superior nutritional value of quinoa compared to many other cereals or grains is well documented (Bhargava et al, 2006; Comai et al, 2007; Vega-Galvez et al, 2010)
Adequate comparative studies in this respect have apparently not been done yet, it is known that the nutritional composition of quinoa varieties is influenced by strong genetic variability, environmental and climatic factors (Gonzalez, Konishi, Bruno, Valoy, & Prado, 2012)
Summary
Quinoa (Chenopodium quinoa Willd.) is an ancient grain crop that originated from the Andean region of South America. Quinoa has an extreme agro-ecological adaptability: It can be cultivated both in cold, highland climates, and in subtropical conditions; from sea level to above 4000 m of altitude (Miranda et al, 2012; Repo-Carrasco, Espinoza, & Jacobsen, 2003). This property gives quinoa a good potential to be introduced around the world. Jacobsen (2003) studied the cultivation of different varieties of quinoa in North America, Africa, Asia, Australia and Europe, showing its realistic potential as a novel crop in these regions.
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