Development of a potato-amaranth-chia spread fermented food

QUIROGA FM; LEBLANC JEAN GUY ; MOSSO ANA LAURA; RIBOTTA PD; SAMMAN NORMA

Yucatan

Conferencia; IV Conferencia internacional Chia-Link; 2018

Chia Link red internacional

Title: Development of a potato-amaranth-chia spread fermented food Mosso, Ana Laura ? CIITED-CONICET- Universidad Nacional de Jujuy, Jujuy, Argentina (anitamossorubin@gmail.com)LeBlanc, Jean Guy ? CERELA-CONICET, Tucumán, ArgentinaQuiroga, Fernanda - ICYTAC-CONICET-UNC, Córdoba, ArgentinaRibotta, Pablo Daniel - ICYTAC-CONICET-UNC, Córdoba, ArgentinaSammán, Norma - CIITED-CONICET- Universidad Nacional de Jujuy, Jujuy, ArgentinaIntroduction:Research on vegetable fermented foods, selection of adequate matrices as vehicles for beneficial bacteria delivery and validation of their positive sensorial, technological and nutritional features are of great interest for the functional foods industry. Objectives:The aim of the current study was to evaluate the incorporation of chia flour seeds in a potato-amaranth spread fermented product in terms of bacterial growth, nutritional, structural and textural improvement.Methodology:A spread product was formulated with: Andean potato, amaranth flour, chia flour, sunflower oil, water, salt and cheese flavoring by high shear emulsification. A control without chia was studied. They were fermented for 8 h with log 6 CFU/g of Lactobacillus sakeiCRL 2210, a folate producer strain. Samples were taken after fermentation and kept 28 days in cold storage. Determinations of microbial counts, acidity, folate content, fatty acids distribution, texture, viscosity and a sensorial analysis were performed.Results:In both matrices ?product and control- strain concentrations werelog 8 CFU/g after 8 h fermentation and weremaintainedfor 28 days. Fermentation did not produce changes in texture and viscosity throughout cold storage. Chia flour incorporation improved folate production, fatty acids profile, texture and viscosity compared with control without chia. Control reached significantly higher acceptability scores, related with color and taste preferences.Conclusions:In conclusion, even though chia addition enhanced technological and nutritional features of the spread product,the sensorial profile is a commercial disadvantage that must be upgraded.