International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2014.96.105El-DeebAmany M. HassanNadra S.Y. HassaneinA.M. 4201494The use of water extract of Quinoa Seeds Water Extract (QSWE) in the manufacturing
of milk-based fermented beverage was investigated. The prepared QSWE was used
to replace 0, 25, 50, 75 and 100% of Buffalo Skim Milk (BSM) and these mixtures
were used for manufacture of fermented beverages using 2% of yogurt starter.
The obtained fermented beverages were stored at 5±1°C for ten days.
The changes in the chemical composition, sensory and microbiological quality
of the fermented beverages were followed during the storage period. Minerals
and amino acids values of fermented beverages were evaluated when fresh. The
data showed that, the total solids and carbohydrates contents decreased with
increasing the ratio of added QSWE but there were no significant differences
in the results of the protein, fat and ash contents between the control and
the other treatments during storage. Results showed that the acidity increased
in control and all treatments but T3 and T4 treatments
had relatively lower acidity than the control during storage. Minerals contents
in fermented quinoa beverages were decreased with increasing the added ratio
of Quinoa Seeds Water Extract (QSWE). While, the values of iron in all treatments
were found to increase with increasing the added ratio of QSWE. In addition,
data showed that all amino acids decreased with increasing the added ratio of
QSWE except phenylalanine, methionine, histidine and leucine. The results indicated
that the total bacterial counts were higher in all fermented beverages after
3 days and slightly decreased at 7 days then decreased to the end of storage
period. In addition, data showed that yeast and mould were not detected at fresh
and after 3 days then detected after seven days and decreased at ten days in
control and all treatments during storage. No growth of coliform was detected
in all fermented beverages under study at both fresh and stored treatments.
The sensory evaluation of the fermented product indicated that the control T1
and T2 gained the highest score at zero time for flavor, body, texture,
color and appearance among all treatments. After 10 days data showed that the
highest score was for T4 followed by T3. Therefore, it
is possible to produce fermented beverages by adding 75 or 100% quinoa seeds
water extract to BSM as alternative to the fermented milk beverages successfully.]]>Abd-Allah, S.A., H.M. Abbas, N.H. El-Sayed and N.F. Tawfik,19931820022010Abou-Arab, A.A.K.,19911991James, L.E.A.,2009Chenopodium quinoa Willd.): Composition, chemistry, nutritional and functional properties.]]>58131AOAC.,200718th Edn.,AOAC,201219th Edn.,pp: 9-13pp: 9-13APHA,1992pp: 499-503pp: 499-503Berti, C., P. Riso, L.D. Monti and M. Porrini,2004In vitro starch digestibility and in vitro glucose response of gluten-free foods and their gluten counterparts.]]>43198204Bodyfelt, F.W., J. Tobias and G.M. Trout,1988pp: 227-270pp: 227-270Dallagnol, A.M., P. Micaela, F.D. Graciela and R. Graciela,2012Lactobacillus plantarum CRL 778: Proteolytic activity.]]>9731293140Dini, I., G.C. Tenore and A. Dini,200592125132Enb, A., M.A. Abou Donia, N.S. Abd-Rabou, A.A.K. Abou-Arab and M.H. El-Senaity,20093268275Erbas, M., M.K. Uslu, M.O. Erbas and M. Certel,200619294301FAO. and WHO.,19731973FAO/WHO/UNU,19851985Farinazzi-Machado, F.M.V., M.B. Sandra, O. Marie, G. Ricardo and P.J. Osvaldo,2012Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases.]]>32239244Gomaa, M.S., M. El-Tahra and M.E. Eltibe,20002557335740Hassanein, A.M. and M.M. Somaya,200886643652Holzapfel, W., 19978241258Koziol, M.J.,1992Chenopodium quinoa Willd.).]]>53568Nayra, S.M., O.M. Sharaf, G.A. Ibrahim and N.F. Tawfik,200230217229Nelson, A.I.,19921992Richardson, G.H.,198515th Edn.,Pages: 412Pages: 412Salem, A.S., W.M. Salama, A.M. Hassanein and H.M. El Ghandour,2013Moringa oleifera as innovative dairy products.]]>2215941602Salji, J.P. and S.R. Saadi,1986211624Schlick, G. and D.L. Bubenheim,19961996pp: 632-640pp: 632-640Steel, R.G.D., J.H. Torrie and D.A. Dickey,19973rd Edn.,Pages: 666Pages: 666Steinkraus, K.H.,200212332Tiessen, H. and J.O. Moir,19931993pp: 75-86pp: 75-86Valencia-Chamorro, S.A.,20032003pp: 4895-4902pp: 4895-4902Woldemichael, G. and M. Wink,2001Chenopodium quinoa.]]>4923272332Valcarcel-Yamani, B. and S. da Silva Lannes,2012Chenopodium quinoa Willd.) and Amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods.]]>2265275FAO.,20032003