| Autor: |
Hurtado-Murillo J; Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 7820436, Chile., Franco W; Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 7820436, Chile., Contardo I; Biopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7550000, Chile.; Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7620086, Chile. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2024 Aug 04; Vol. 13 (15). Date of Electronic Publication: 2024 Aug 04. |
| DOI: |
10.3390/foods13152462 |
| Abstrakt: |
Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0-30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 10 8 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
|
