Formulation of a drink based on quinoa and other vegetable protein sources, with good palatability.

FEDERICO QUATTROCCHIO; JULIETA MORALES; PATRICIA MONTOYA; GONZÁLEZ, AGUSTÍN; BORDÓN, MARÍA GABRIELA; MARCELA L. MARTÍNEZ; EDGARDO CALANDRI

Santiago

Congreso; III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021; 2021

Current preferences for healthy consumption involve foods thatexclude those of animal origin, so vegetable drinks that mimic those of dairy origin are a growing need. In the present work a vegetable drink based on quinoa and chia, two well consideredancestral seeds nowadays, was developed. The target wasa liquid food that contains the high-quality proteins andfatty acids from quinoa and chia, respectively. Therefore, the product main ingredients were quinoa flour andchia expeller. After a two-level screening test, quantitiesof 17.5 % and 2.5% of whole quinoa flour and chia expeller were selected, respectively. Both raw materialswere dispersed in water, ground in a colloid mill andfinally enzymatically treated. The effect on viscosityand sedimentation of the drink, due to concentrationand time of application of three enzymes (fungal andthermostable α-amylases and a glucoamylase) was evaluated using a Box-Behnken response surface design withthree levels. The statistical analysis showed that the fungalα amylase and glucoamylase did not exerted a significanteffect on the two parameters evaluated; however the thermostable amylase did. The optimal formulation was obtained under thenext conditions: 1.7% thermo amylase and 0.6% glucoamylase for 45 min at60 ° C. The developed vegetable drink presented a viscosity similar to a commercial drinkable yogurt and negligible sedimentation, a mean particle size of 30.18μm (φ: 1.4) and an average color (Cie Lab) L: 80.69, a: 1.87 and b: 10.83. The productpresented the following composition. 16.2% carbohydrates, 2.90% proteins, 1.61%lipids and 0.97% ashes.