Development of a fermented quinoa-based beverage

 www. oodscience-nu i ion.com Food Sci Nu . 2017;5:602–608.602 |  © 2016 The Au ho s. Food Science & Nu i ion published by Wiley Pe iodicals, Inc. Recei ed:13July2016 | Re ised:15Sep embe 2016 | Accep ed:25Sep embe 2016 DOI: 10.1002/ sn3.436 Abs ac Quinoaisac op ha o igina ed om heAndes.I hashighnu i ional alue,ou s and- ingag o-ecologicaladap abili y,andlowwa e  equi emen s.Quinoaisanexcellen  c opal e na i e ohelpo e come oodsho ages,andi canalsoha ea olein he p e en iono de elopedwo ldli es ylediseases,suchas ype-2diabe es,ca dio as- cula diseases,os eopo osis,in lamma o yandau oimmunediseases,e c.Ino de  o expand he adi ionaluseso quinoaand op o idenew,heal hie andmo enu i- ious oodp oduc s,a e men edquinoa-basedbe e agewasde eloped.Twoquinoa a ie ies(RosadadeHuancayoandPasankalla)we es udied.The e men a ionp o- cess, iscosi y,acidi y,andme abolicac i i ydu ing hep epa a ionands o ageo  hed inkwe emoni o ed,aswellas hep elimina yo ganolep icaccep abili yo  he p oduc .Thed inkhad iableands ablemic obio adu ing hes o age imeand he e men a ionp o ed obemos lyhomolac ic.Bo hquinoa a ie ieswe esui ableas base o  e men edp oduc s;Pasankalla,howe e ,has head an agedue ohighe  p o eincon en ,lowe saponinconcen a ion,andlowe losso  iscosi ydu ing he e men a ionp ocess.These esul ssugges  ha  hedi e encesbe weenquinoa a- ie iesmayha esubs an iale ec son oodp ocessesandon hep ope ieso  inal p oduc s.Thisisa ac o  ha shouldbe akenin oaccoun whenplanningno elp od- uc sbasedon hisg ain. KEYWORDS be e age, e men a ion,quinoa,s a e , a ie ies 1FoodBio echnology,Ins i u eo Public Heal handClinicalNu i ion,Uni e si yo  Eas e nFinland,Kuopio,Finland 2Depa men o FoodTechnology,Facul y o FoodEnginee ing,LaMolinaAg a ian Uni e si y,Lima,Pe u 3CEMIS-Oulu,Uni e si yo Oulu,Kajaani, Finland 4G eenTechnology,LUKENa u alResou ces Ins i u eFinland,Jokioinen,Finland Co espondence Ca mePlumed-Fe e ,FoodBio echnology, Ins i u eo PublicHeal handClinical Nu i ion,Uni e si yo Eas e nFinland, Kuopio,Finland. Email:Ca me.Plumed@ue . i Funding in o ma ion Minis y o Fo eignA ai so Finland ORIGINAL RESEARCH De elopmen o a e men ed quinoa- based be e age Fanny Emma Ludena U quizo1,2 | Sil ia Melissa Ga cía To es1,2 | Tiina Tolonen3 | Ma i Jaakkola3 | Ma ia G azzia Pena-Niebuh 1,2 | A e on W igh 1 | Ri a Repo-Ca asco-Valencia2 | Hannu Ko honen4 | Ca me Plumed-Fe e 1 1 | INTRODUCTION Quinoa(Chenopodium quinoaWilld.)isanancien g ainc op ha o ig- ina ed om heAndean egiono Sou hAme ica.Quinoabelongs o heChenopodiaceae amilyandincludesa ound250speciesand3,000 a ie ies conse ed in ge mplasm banks (Vega-Gal ez e al., 2010). Quinoahas anex emeag o-ecologicaladap abili y: I canbe cul i- a edbo hincold,highlandclima es,andin sub opicalcondi ions; om sea le el o abo e 4000m o  al i ude (Mi anda e al., 2012; Repo-Ca asco, Espinoza, & Jacobsen, 2003). This p ope y gi es quinoaagoodpo en ial obein oduceda ound hewo ld.Jacobsen (2003)s udied hecul i a iono di e en  a ie ieso quinoainNo h Ame ica,A ica,Asia,Aus aliaandEu ope,showingi s ealis icpo en- ialasano elc opin hese egions. The ex ension o  he global cul i a ion and uses o  quinoa couldbe ad isable, because heg ainsa ehighlynu i iousha ing excep ional p o ein quali y and awide ange o  i amins and min- e als.Quinoap o einhasabalancedaminoacidcomposi ionbeing ich in essen ial amino acids such as lysine (5.1–6.4%) and me hi- onine (0.4–3.1%). The o al die a y ibe  con en  o  quinoa g ains Thisisanopenaccessa icleunde  he e mso  heC ea i eCommonsA ibu ionLicense,whichpe mi suse,dis ibu ionand ep oduc ioninanymedium, p o ided heo iginalwo kisp ope lyci ed. | 603 LUDENA URQUIZO E AL. (a e age o  4.1%) compa es a o ably wi h hose o  whea  (2.7%) and co n (1.7%). Mo eo e , he amoun s o  calcium, magnesium, i on, and phospho us (especially calcium and i on) a e signi ican ly highe  haninmos o he ce eals(Bha ga a,Shukla,&Oh i,2006; Repo-Ca asco e al., 2003). Quinoa oil is ich in polyunsa u a ed a yacidssuchaslinoleicandlinolenicacid,whichha e hepo en- ial ohelpindegene a i ediseasessuchasca dio ascula diseases, cance ,in lamma o yandau oimmunediseases.Quinoag ainsha e highconcen a ionso polyphenolsandan ioxidan ssuchasα-and γ- ocophe ol—compounds sugges ed o ha e an ica cinogenic and an i-in lamma o yac i i ies.Theya ealsoagoodsou ceo  i amin C,E,and olicacid(Bha ga ae al.,2006;Jancu o a,Mina o ico a,& Danda ,2009;Repo-Ca ascoe al.,2003;Schoenlechne ,Wendne , Siebenhandl-Ehn,&Be gho e ,2010).Quinoape ica pscon ainup o5%saponins,whichgi eabi e andas ingen  as e(Vega-Gal ez e al.,2010).I isnecessa y owashou  heseundesi edcompounds be o equinoacanbeconsumed. Due o he highnu i ional alue,good ag o-ecologicaladap - abili yandlowwa e  equi emen s,quinoahasla ely ecei edalo  o  a en ion, and se e al p ojec s on a sus ainable p oduc ion a e ongoing, o imp o e nu i ion and o inc ease ood secu i y and a me  income (Giuliani, Hin e mann, Rojas, & Padulosi, 2012). Quinoacouldalsoha epo en ial odec ease he isko  ype-2dia- be esandca dio ascula diseases, o example,hype ension(Dixi , Aza ,Ga dne ,&Palaniappan,2011;Ranilla,Apos olidis,Geno ese, Lajolo,&She y,2009).Mo eo e ,quinoaisasui ablesou ceo p o- ein o  ege a iansand egansand,becausei isglu en- ee,i is alsoanal e na i ece eal o peoplesu e ing omcoeliacdisease andglu en-alle gyp oblems.Thus, heuseo quinoaisno onlyim- po an inde elopingcoun iesbu alsoina luen coun ieswhe e he eisaneed oin oducenewandmo enu i ious oodp oduc s ha couldsubs i u e e inedca bohyd a e- ichg ainssuchaswhi e iceandwhea . Quinoahasbeen adi ionallyused as cooked o salads, soups, po idgesands ews,as iedpa ies,andd inks.O he mo e ecen  usesa easb eak as ce eals,g anolaba s,andbee .Quinoacanalso bepoppedandex uded,andusedas“heal hy”snacks.G ainscanbe milledin o lou andused o b ead-making,pas a,biscui s,ando he  p ocessed oods (Ahamed, Singhal, Kulka ni, & Pal, 1996; Bha ga a e al., 2006; Diaz e al., 2013; Giuliani e al., 2012). Al hough he e a emanyquinoa a ie ies, he a ie ymos lyexpo edo cul i a ed inEu openowadaysis he“quinoaReal”.I isacolo lessg ain(c eamy), wi h he la ges g ainsize (2.2mm),andp e e edin he ag o- ood indus ya ound hewo ld.Howe e ,colo edquinoa( edo black) a- ie iesa einc easingly eques edbecauseo  hei goodo ganolep ic po en ial. Ino de  oexpand he adi ionaluseso quinoaand op o ide new, heal hie andmo enu i ious oodp oduc s, his s udyaimed a de elopingaquinoa-based e men edbe e age.The e men a ion p ocess du ing he p epa a ion o  he d ink was moni o ed aswell as heme abolicac i i ydu ing he e men a ionand s o age ime. Mo eo e , hep elimina yaccep abili yo  hed ink,by olun a ypan- elis s,wase alua ed. 2 | MATERIALS AND METHODS 2.1 | Raw ma e ials and nu i ional composi ion Two di e en  quinoa a ie ies, Rosada de Huancayo (RH) and Pasankalla(PK),bo hcul i a edinJunín,Pe u,we ecompa eddu ing hes udy.PKwaso iginally om heAndeanPla eauo Puno,Pe u (4,000–5,000mo al i ude),bu hasbeenadap ed olowe al i ude ino de  oimp o ei syield(Jancu o ae al.,2009).RHhasyieldso  3–3.5 /haandaphysiologicalma u i yo 170days.Theyield o PK isali lelowe ,3 /ha,bu  heplan  eachesi sphysiologicalma u i y inonly140days.RHisawhi e a ie y,whe easPKisa ed a ie y. Thenu i ionalcomposi ion(mois u e,p o ein, a ,c ude ibe ,and ash)o  he woquinoa a ie ieswasde e minedbys anda dme hods (AOAC,2005).To alca bohyd a econ en wascalcula edbysub ac - ing hepe cen agesumo mois u e,p o ein, a ,c ude ibe ,andash om100%.Saponincon en wasde e minedby hes anda da osi- me icme hod(Koziol,1991).B ie ly,quinoaseeds(0.5g)we emixed wi h5mlo dis illedwa e inacapped ubeandshaken igo ously o  30s( ou shakes/s,upanddown).A e a30min es , he ubewas shaken igo ouslyagain o 30s.Thiswasdone wiceanda e 5min es , oamheigh was ead.Thepe cen ageo saponinwasob ained om he ollowingcalcula ion: 2.2 | Bac e ial s ains and cul u e condi ions Th eebac e ials ainswe eusedass a e cul u e o  he e men a- iono  hequinoa-based e men edbe e age:Lac obacillus plan a um Q823, Lac obacillus casei Q11, and Lac ococcus lac is ARH74. They we eselec ed o  hei di e se echnologicaland unc ionalp ope ies (RuizRod ígueze al.,2016),L. plan a umbeingapo en ialp obio ic bac e ium(Ve a-Pingi o ee al.,2016).L. plan a um Q823 and L. casei Q11we eisola ed omquinoag ains.L. lac isARH74isacomme cial s ain(ValioOy,Helsinki,Finland)wellcha ac e izedasanexopoly- saccha idep oduce (Leh o&Salminen,1997).O e nigh b o hcul- u eso  hes ainswe ep epa ed hedaybe o e he e men a ion andincuba eda 30°C.S ainsQ823andQ11we eg owninMRS b o h(LabM,Bu y,Lancashi e,UK)ands ainARH74inM17b o h (OxoidL d.,Hampshi e,UK). 2.3 | Samples p epa a ion Quinoa seeds we e sepa a ed om impu i ies (lea es, s ones, e c.) and washed ho oughly o emo e saponins ( oamless). The seeds we esubsequen lyd ieda 60°C o exac ly8h , eachingamois u e o 2.26% o PKand3.72% o RH.A e d ying,quinoaseedswe e milled.Quinoa lou hada inalpa iclesizeo a ound100μminbo h a ie ies. Fo  he p ocessing o  he e men ed quinoa-based be e age, quinoa lou s (each a ie y sepa a ely) we e mixed wi h wa e  a  a concen a ion o  15% (w/ ) ( he expe imen ally selec ed minimum concen a ion equi ed o p e en  syne esis). The esul ing quinoa %saponin=0.646[heigh o oam(cm)]−0.104∕sample�sweigh (g) ∗10 604 | LUDENA URQUIZO E AL. slu ies(250ml)we e hengela inized/pas eu ized(95°C o 10min) andcooleddown oambien  empe a u ebe o e hes a o  e men- a ion.All h ee bac e iawe e inocula ed a  a concen a ion o  1% andsampleswe esubsequen ly e men ed o 6h a 30°C(Figu e1). A e  e men a ion,100mlsampleswe es o eda 5-7°C o 28days. Th eebiological eplica eswe edone o eachsample. The pH, To al Ti a able Acidi y (TTA), and iscosi y (Ro a y Viscome e PCR-RVI3,Model20,UK)o  hesampleswe emoni o ed be o eanda e  e men a ion,anda 1,12,and28dayso s o age. TTAwas i a edwi h0.1mol/LNaOH oa inalpHo 8.5,de ec ed byapHme e .TTAwasexp essedasmlo 0.1mol/LNaOHneeded oachie epH8.5. 2.4 | Cul u e iabili y de e mina ion Tode e mine he e men a ioncapaci yo  hebac e ials ainsand hei  iabili ydu ing hes o age imeo  hep oduc ,bac e ialcoun s we emeasu ed.Sampleswe e akenbe o eanda e  e men a ion, anda 1,12and28dayso s o age.Bac e ialnumbe swe ede e - minedbypla ing0.1mlo  h eeapp op ia edilu ions,induplica e,on MRSaga (LabM)pla es.MRSaga pla eswe eincuba eda 30°C o  2daysand o albac e ialcoloniescoun ed.Mo eo e ,eachbac e ial s ainwasmoni o edsepa a elybasedon hei mo phologicalcolony di e en ia ion:Thecolonies omL. plan a umQ823a ebigwhi eand shiny; hecolonies omL. caseiQ11ha ei egula bo de s;and he colonies omL. lac isARH74a esmall,opaque, la ,and anslucen . 2.5 | Me abolic ac i i y du ing e men a ion Theme abolicac i i yo  he e men edbe e agewasmoni o edby measu ing heamoun so glucose,mal ose,andsuc ose,aswellas helac ic,ace ic,andmalicacid,be o eanda e  he e men a ion, anda 1,12and28dayso s o age.Allanalyseswe epe o medwi h capilla yzoneelec opho esis(CE). Be o eCEanalysiso suga s,2go homogenized,un ozen(3h  in oom empe a u e) sample was dilu ed wi h 6–7ml o  ul apu e wa e andmixed ho oughly.Aquan i yo 100μlo Ca ez eagen I (po assiumhexacyano e a e(II) ihyd a e,MERCKKGaA,Da ms ad , Ge many)andCa ez eagen II(zincsul a ehep ahyd a e,J.T.Bake , De en e ,Ne he lands)we eadded o hesuspensionand hepHwas adjus ed o7–8wi h0.1mol/Lsodiumhyd oxide(NaOH,J.T.Bake ). Themix u ewascen i ugeda 3000 pm, o 2mina  oom empe a- u e. Subsequen ly, he supe na an  was collec ed and adjus ed o 10mlwi hul apu ewa e , ollowedby il a ion h ougha0.45μm sy inge il e (VWRIn e na ional,Da ms ad ,Ge many). Fo  heanalysiso o ganicacids, heex ac swe ep epa edina simila  ashion excep  ha  he Ca ez eagen s and subsequen  pH adjus men swe eomi ed. TheCEins umen usedwasP/ACEMDQcapilla yelec opho esis sys emby Beckman Coul e Inc. ( Fulle on,CA, USA)wi h a diode a ayde ec o .TheUVde ec ionwasa 270nmandindi ec de ec- iona 232nm o suc oseando ganicacids, espec i ely.Suga swe e measu edwi hmodi iedme hodo Ro io,Yli-Kauhaluoma,andSi en (2007)applyingbu e solu iono 130mmol/LNaOHand36mmol/L disodium hyd ogen phospha e (Na2HPO4, MERCK) a  pH 12.6.The sepa a ionswe e unde aken a  16°C in uncoa ed used-silica cap- illa ywi h I.D.o 25μmand o al leng h o  40cm (e ec i e leng h o 30cm).Sepa a ion ol agewas12kV.S anda dsolu ionso D(+)- suc ose (VWR), D(+)-mal ose (Sigma-Ald ich, S einheim, Ge many), D(+)-glucose (VWR), and samples we e in oduced o capilla ywi h p essu einjec iono 0.5psi o 10s. Bu e sys emo BIS-T is/Py idinedica boxylicacid(pH6.5)and T is/Py idine dica boxylic acid (pH 8.1) by Analis along wi h hei  me hod (CEo ix KIT, Anions 8) we e used o analyze o ganic acids. Uncoa ed used-silica capilla y wi h I.D. o  75μm and o al leng h o  60cm (e ec i e leng h o  50cm) a  a empe a u e o  20°Cwas employed. Be o e uns, capilla y was condi ioned wi h he bu e s and lushed a e  wi h NaOH and ul apu e wa e . Sepa a ion was achie edwi h ol ageo 30kVusing e e sedpola i y.P essu einjec- iono 0.5psi o 5swasapplied o samples,ands anda dsolu ions o  o micacid(ACROSO ganics,Geel,Belgium),L(-)-malicacid(Fluka, FIGURE1 P o ocol o  heelabo a iono  he e men edquinoa- basedbe e age | 605 LUDENA URQUIZO E AL. Sigma-Ald ich, S . Louis, USA), and ace ic acid (Supelco, Belle on e, USA)we eused o quan i a i eanalysis. AllCEanalyseswe epe o medas iplica esusingL(+)-a abinose (Fluka)asanin e nals anda d o suga sandquinicacid(MERCK)as anin e nals anda d o o ganicacids. 2.6 | P elimina y o ganolep ic accep abili y o he inal p oduc The inalp oduc swe ee alua edby20 olun ee s.Fou di e en  p oduc swe ee alua ed:RH,PK,RHmixedwi hbilbe yjam(20% bilbe yand3%o suga ),andPKmixedwi hda kchocola e(12%, Faze  Oy, Helsinki, Finland). The addi i es we e chosen acco ding o hemos sui able inalcolo .Theaccep abili yo  heappea ance, colo , ex u e,and la o wasexp essedbyahedonicscale(Nicolas, Ma quilly,&O’Mahony,2010). 2.7 | S a is ical analysis The expe imen al da a we e e alua ed using analysis o  a iance (ANO A)andTukey es ,bo hconside ingasigni icancele elo p < .05. Theanalyseswe epe o medwi hs A gRAphIcs cEN URIONXVso wa e (S a Poin Technologies,Inc.,Wa en on,VA).All heanalyseswe e ca iedou in iplica esexcep  o  hepHandTTA(duplica es). 3 | RESULTS AND DISCUSSION 3.1 | Nu i ional and unc ional di e ences be ween quinoa a ie ies The supe io  nu i ional alue o  quinoa compa ed o many o he  ce eals o  g ains is well documen ed (Bha ga a e al., 2006; Comai e al.,2007;Vega-Gal eze al.,2010).Howe e , henu i ionalcom- posi iono quinoa a ie iesmaydi e conside ably(Repo-Ca asco- Valencia, Hells om, Pihla a, & Ma ila, 2010). Al hough adequa e compa a i es udiesin his espec  ha eappa en ly no  been done ye ,i isknown ha  henu i ionalcomposi iono quinoa a ie ies isin luencedbys onggene ic a iabili y,en i onmen alandclima ic ac o s(Gonzalez,Konishi,B uno,Valoy,&P ado,2012).In hiss udy, henu i ional alueo  woquinoa a ie ieswass udied.QuinoaPK showedsigni ican ly(p < .05)highe con en o p o einand ibe ,and lowe con en o  o alca bohyd a esandsaponin hanRH,whe eas he a con en wassimila be weenbo h he a ie ies(Table1). The quinoa lou swe e mixed wi hwa e  a  a concen a ion o  15% (w/ ). This concen a ion was assessed be o ehand (da a no  shown)andi was heminimumconcen a ion equi ed oob aina d inkwi hou  syne esis(wa e phasesepa a ion) du ing hes o age ime o  bo h a ie ies. Howe e , he iscosi ies o  he lou -wa e  slu ieswe esubs an iallydi e en in hebeginningo  hep ocess. Quinoa’ss a chg anulesha e e ygoodpas ingp ope iesandcan beused op oducehigh- iscosi ydough.Quinoas a chhasalsoex- cellen s abili yunde  eezingand e og ada ionp ocesses(Abugoch James, 2009; Ahamed e al., 1996). Howe e , di e ences be ween quinoa a ie iesa eno wells udied.Inou s udy,be o e e men a- ion, heRHd inkwassigni ican ly(p < .05)mo e iscous han hePK one,whichwasno expec eddue o he ac  ha highe p o eininPK isknown olead oaha de andmo ecohesi e ex u e(Wu,Mo is, &Mu phy,2014).A e  e men a ion,al hough he iscosi ywas e- ducedwi hbo hquinoa a ie ies, hee ec wasmo ep ominen wi h RH.Consequen ly,by heendo  hes o age ime,bo hquinoa a ie - ieshad hesame iscosi y(Table2). The pH dec eased andTTA inc eased signi ican ly in he d inks asa esul o  he e men a ion.Fe men edbe e ages equi eacidpH (4.0–4.5) in o de  o su i e s o age (Gup a, Cox, & Abu-Ghannam, 2010). No signi ican  change was seen du ing he s o age ime al- hough he ewasasligh dec easeinpHandp opo ionalinc easein TTA(Table2).Simila beha io wasobse edinoa -based e men ed be e ageswhe e hese ac o dynamicswe elow(Angelo ,Go che a, Kunche a,&H is ozo a,2006;Gup ae al.,2010).Be weenquinoa a ie ies, he ewasnos a is icalsigni ican di e enceinpHandTTA. These esul sshowed ha no onlyquinoa a ie iesha esigni i- can lydi e en nu i ionalcon en sbu  ha  he lou sbeha edi e - en lywhenslu iedinwa e .Thesedi e enceswillbes udiedinmo e de ailedin he u u e. 3.2 | Bac e ial s ains, g ow h, and iabili y Fe men a ionas a oodp ocessing echnique is no  a no el p oce- du e.Howe e , e men a ionwi hp ope s a e cul u escan educe heuseo a i icialaddi i essuchass abilize s, hickene s,o  la o s (Tiwa i,No on,&Holden,2013).Fe men a ionbyknownlac icacid bac e iawasused o  heelabo a iono  hequinoa-based e men ed be e age epo edhe ein.Theinocula iono 1%( / )o eachbac e- ials ainin o hequinoabe e age esul edinini ialbac e ialcoun s o app oxima elylog8CFU/ml(Figu e2).A e 6h a 30°C, hese bac e iawe eable og ow oale elo log9.5CFU/mlanddec ease hepH oa ound4.Du ing hes o agepe iod, hebac e ia(wi h he excep iono ARH74)p o ed obequi es ablewi he ensomein- c easeinnumbe sin hePKbe e age(Figu e2).A e a28-days o - agepe iod,L. plan a um Q823 and L. casei Q11 we e de ec ed a le els TABLE1 Nu i ionalcomposi iono  woquinoa a ie ies(asg 100gd yma e and%) Quinoa a ie ies Rosada de Huancayo Pasankalla Mois u e 10.52 ± 0.05a10.61 ± 0.00b P o ein(N×6.25) 12.75 ± 0.01a14.08 ± 0.27b Fa 5.18 ± 0.12a5.07 ± 0.06a C ude ibe 2.70 ± 0.03a2.83 ± 0.07b Ash 2.51 ± 0.07a2.29±0.05b To alca bohyd a es 66.35 ± 0.18a65.12 ± 0.33b Saponincon en 0.66%a0.00%b The esul ssha ing hesupe sc ip le e (wi hin he ows)a eno signi i- can lydi e en (p < .05). 606 | LUDENA URQUIZO E AL. mo e hanlog9CFU/ml.P e iouss udiesha ealso epo edhighs a- bili ywi hL. plan a umdu ings o agea 4°Cinoa - e men edbe e - ages o 21days(Angelo e al.,2006;Gup ae al.,2010).Howe e , L. lac is ARH74 was los  du ing he s o age ime (da a no  shown). Theuseo PKo RH a ie ydidno signi ican lya ec  heg ow ho   iabili yo  hes ains. Thenumbe o bac e ialcellsin oodp oduc s ha claim p obi- o icp ope iesand henumbe associa edwi hsigni ican ou comes inclinical ialsa ein he angeo 1–10billionCFUpe dose(Naidu, Adam,&Go ende ,2002;Reid,2005;Gua ne e al.2012).Weha e p e iously epo ed ha L. plan a umQ823cansu i e hepassage h ough hehumanin es inal ac and hus,beapo en ialp obio ic bac e ium(Ve a-Pingi o ee al., 2016).Mo eo e , he quinoa-based e men edbe e agede elopedand epo edhe einisable o eacha L. plan a umQ823popula ionhighe  hanlog9CFU/mland husbe on he ange o ha ingp obio icac i i ies.Consequen ly, hequinoa- based e men edbe e agehas hepo en ial obeusedasa unc ional ood e en hough he ac ual heal h bene i s should be p o en in a long- e mhumanclinical ialino de  oclaim ha any oodp oduc  hasp obio icp ope ies. 3.3 | Me abolic ac i i y Fe men a ionisa oodp ocessing echnique ha canhelp oim- p o e ex u e, s uc u e, nu i ional alue, s aling a e, andshel  li e o  ood p oduc s. These quali ies a e associa ed wi h he TABLE2 Changesin hepH, o al i a ableacidi y(TTA),and iscosi ydu ing he e men a ionands o ageo  hequinoa-basedbe e age Days pH TTA* Viscosi y (Pas) RH PK RH PK RH PK Mean SD Mean SD Mean SD Mean SD Mean SD Mean SD 0†6.47a0.07 6.47a0.07 2.20a0.10 2.25a0.15 53.79a11.47 28.48a1.89 0.25‡4.20b0.20 4.39b0.01 7.70b0.20 7.30b0.10 36.76ab 16.27 21.76ab 2.74 14.09b0.11 4.28bc 0.08 8.25bc 0.25 7.90b0.10 25.90ab 17.71 17.49bc 3.93 12 3.84b0.16 4.14bc 0.04 9.25bc 0.25 8.35b0.45 14.97b10.31 12.73c4.26 28 3.86b0.15 3.97c0.07 9.50c0.50 8.60b0.60 10.62b5.20 10.59c2.05 *TTA,mlo 0.1mol/LNaOHpe 10g. †Be o e e men a ion(0h ). ‡A e  e men a ion(6h ). The esul ssha ing hesupe sc ip le e (wi hin hecolumns,inlowe case)a eno signi ican lydi e en (p < .05). FIGURE2 S abili yand iabili yo  he bac e iain hequinoa-based e men ed be e age FIGURE3 Me abolicac i i yin he quinoa-based e men edbe e age | 607 LUDENA URQUIZO E AL. p oduc ion o  o ganic acids, exopolysaccha ides, a oma com- pounds, and an i ungal compounds by lac ic acid bac e ia (LAB) (Wol e e al.,2014).In hiss udy,suga sando ganicacidswe e moni o eddu ing e men a ionands o age imeo  hede eloped oodp oduc . The concen a ion o  glucose, suc ose, and mal ose be o e e - men a ionshows ha  he ea esigni ican di e encesbe ween he quinoa a ie ies(Figu e3).Glucoseconcen a ioninRHwas7.4mg/g, whe easinPK,i was9.0mg/g.Glucoseconcen a ionsdec easedin bo h a ie iesdu ing hes o age ime ole elso 5.2and8.0mg/gin RHandPK, espec i ely.Suc oseandmal osewe eno signi ican ly di e en be weenquinoa a ie ies(Figu e3). The e was a apid inc ease in lac ic acid concen a ion bu  no  inace ico malicaciddu ing he e men a ion(Figu e3).Du ing he s o agepe iod,lac icacidcon inued oinc ease eachingconcen a- ionso 7.3and7.5mg/ginRHandPK, espec i ely. Al houghendogenousenzymes om he lou scanin luence he me abolicac i i yo  hed inks, hedec easeinglucoseandinc ease inlac icacidwasmos likelydue o heac i i yo  helac icacidbac- e ia.Su p isingly,ace icacidwasp ac icallyabsen indica ing ha  he e men a iono  hep oduc wasmos lyhomolac ic.I is,howe e ,un- known hewidedi e enceinglucoseconcen a ionby heendo  he s o age imeinbo h a ie ies,especiallybecause heendlac icacid concen a ionwasalmos  hesame.Thisin o ma ionwillbes udied mo edeeplyin he u u e. 3.4 | P elimina y o ganolep ic accep abili y o he inal p oduc s Theo ganolep ic accep abili y o  ou  inal p oduc s was e alua ed (Table3).RHandPKwe eno well ecei edassuchdue o hecha - ac e is icsou  as e.Howe e , heaccep abili yo  hesebe e ages was e y good when bilbe ies (Vaccinium my illus) and chocola e we eusedas la o ings.The ewe eno signi ican di e encesin he accep abili yo  hep oduc made omPK lou compa ed oRHal- hough hecolo o  he inalp oduc wasda k-b ownand husno so appealing. Al hough hiso ganolep icaccep abili y ialwas e yp elimina y andi isclea  ha ex ensi e esea chshoulds illbedoneonsenso y a ibu es,i shows ha quinoa-basedd inksha e hepo en ial obe well ecei edbyconsume s. 4 | CONCLUSIONS A e men ed quinoa-based be e age was success ully de eloped. RosadadeHuancayo(RH)andPasankalla(PK)canbo hbeconside ed good a ie ies obeusedin oodp ocessingwi h special a en ion oPKdue oi shighe p o einandlowe saponincon en ,i slowe  losso  iscosi y,andi shighe suga con en .Thede elopmen o a oodp oduc basedon e men a ionp o ideda“spoonable”be e - age,wi hou phasesepa a ionandsa elowpH,and hesep ope ies we es abledu ing he28-days o agepe iod.Thesep oduc scould beagoodsou ceo p o ein, ibe , i aminsandmine als,making hem no onlyagoodsnack o  hecoeliacandlac ose-in ole an popula- ionbu alsoanewandexo ical e na i e oconsume singene al. Mo eo e , hey migh suppo  heg ow h and iabili yo p obio ic bac e ia,suchasL. plan a umQ823p o ided ha  hes ainhasac ual long- e mheal hbene i s. ACKNOWLEDGEMENTS This wo k was pa  o  he p ojec  “Imp o ing Nu i ion o  Andean andAmazonianPopula ion:Heal h-p omo ingBioac i eCompounds inAndeanandAmazonianFoodMa e ialsandDie s” undedby he Minis y o Fo eignA ai so Finland. CONFLICT OF INTEREST Theau ho s epo nocon lic o in e es . REFERENCES Abugoch James, L. E. (2009). Quinoa (chenopodium quinoa willd.): Composi ion, chemis y, nu i ional, and unc ional p ope ies. Ad ances in Food and Nu i ion Resea ch,58,1–31. Ahamed, N., Singhal, R., Kulka ni, P., & Pal, R. (1996). Physicochemical and unc ionalp ope ieso Chenopodium quinoas a ch.Ca bohyd a e Polyme s,31,99–103. Angelo , A., Go che a, V., Kunche a, R., & H is ozo a, T. (2006). De elopmen o anewoa -basedp obio icd ink.In e na ional Jou nal o Food Mic obiology,112,75–80. AOAC. (2005). O icial me hods o analysis (18 edn). Gai he sbu g, MD: AOACIn l. 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