Development of a potato-amaranth-chia spread fermented food

SAMMAN, N.; MOSSO, A.; LEBLANC, JEAN GUY; QUIROGA, F.; RIBOTTA, P.D.

Conferencia; I Foro científico en salud, ciencia y tecnología de los alimentos, I Conferencia internacional la valse-food, IV Conferencia internacional chia-link; 2018

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. 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. 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 sakei CRL 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. In both matrices ?product and control- strain concentrations were 8 log CFU/g after 8 h fermentation and were kept for 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. 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 (o developed?).