Quinoa‐Based Fermented Beverages: Influence of Soaking and Flavor Masking on Quality and Probiotics
Carlos M. Zuluaga‐Domínguez, Jens BegemannABSTRACT
Background and Objectives
The growing demand for plant‐based foods has increased interest in dairy alternatives, including fermented beverages from cereals and pseudocereals. This study aimed to develop and evaluate a quinoa‐based fermented beverage using commercial lactic acid bacteria (LAB), assessing the effects of grain soaking and natural flavor‐masking agents on quality attributes, sensory perception, and probiotic viability.
Findings
A factorial design compared soaked and unsoaked quinoa with two commercial natural masking agents. Fermentation over 28 days resulted in a rapid pH reduction and an initial increase in acidity that later stabilized. All formulations exhibited pseudoplastic flow behavior. Viable LAB counts remained above 7 log CFU/mL throughout storage, meeting FAO/WHO probiotic criteria. Flavor‐masking agents appeared to improve sensory acceptability, particularly aroma, acidity, and flavor, without compromising LAB viability. Principal component analysis explained 82.7% of the total variance and revealed a clear separation of formulations containing flavor‐masking agents, which were associated with favorable sensory attributes, whereas rheological parameters primarily differentiated the unsoaked formulations.
Conclusion
Quinoa‐based fermented beverages can effectively support probiotic viability and acceptable physicochemical and sensory properties. Soaking and flavor‐masking strategies enhance product quality and consumer perception.
Significance and Novelty
This study demonstrates clean‐label processing strategies to improve the sensory appeal of quinoa‐based fermented beverages, supporting their potential as functional, probiotic‐rich alternatives to dairy products.