Development of a product formulated with quinoa, barley and Lactobacillus casei ATCC 396 with functional properties
DOI:
https://doi.org/10.29076/issn.2602-8360vol9iss17.2025pp21-31pKeywords:
barley, Lactobacillus casei, Gelled product, quinoaAbstract
To meet the needs of consumers, the food industry is taking a keen interest in producing healthy food products with health benefits. Therefore, the purpose of this research was to formulate a gelled product made with quinoa, (Chenopodium quinoa Willd) and barley (Hordeum vulgare) and to determine the viability of Lactobacillus casei ATCC 396 in the product. The formulated product was analyzed to establish the pH, titratable acidity, and number of viable cells of L. casei after 0, 7, 14, 21, and 28 days of refrigerated storage. In addition to this, to establish the level of liking, it was evaluated by a panel of untrained consumers who rated the attributes, color, smell, flavor and consistency of its organoleptic characteristics. The results showed that the initial concentration of 7.5 log cfu/g for day 0 was significantly affected (P< 0.05) after day 7 increasing the initial population by more than 2 log in the product, At the end of the storage period (day 28) a value of 8.7 log/g was recorded. The initial pH of the product (6.2) decreased significantly throughout the storage period, reaching a value of 3.9 by day 28. The score for the level of liking evidenced a favorable evaluation of the product for the characteristics of color, consistency, flavor, and odor. In conclusion, the addition of L. casei to the gelled product with quinoa and barley resulted in a product with great potential as a functional food with excellent sensory characteristics.
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