Potential of quinoa in the development of fermented spoonable vegan products
Abstract The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK) and Rosada de Huancayo (RH) in developing fermented spoonable vegan products. The quinoa flours were fermented by a candidate probiotic Lactobacillus plantarum Q823. Then, two experimental products were developed by flavoring fermented PK flours with date (QD) and fermented RH flour with bilberry and banana (QBB) The nutritional composition, storage time, and sensory properties (the check all that apply method) of QD and QBB were assessed in relation to four commercial vegan fermented snack products. The functionality of L. plantarum Q823 fermentation was demonstrated by high viable lactic acid bacteria counts (log cfu 1 9) of QD and QBB during the 28 day storage compared to commercial products (log cfu 1