Abstract：
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
摘要：
这项工作的目的是研究和表征基于水开菲尔谷物发酵的藜麦植物提取物（WVEQ）的产品。蔗糖浓度（SC）的影响，菊粉浓度（IC），和黄原胶(XG)浓度使用中央复合材料设计(CCD)23进行评价。随后对它们进行了关于谷物细胞生长的表征，饮料产量，pH值,可溶性固体，二氧化碳（CO2）的生产，乳酸,和乙醇生产。因此,在最后阶段，选择CCD的两种配方（F1和F8）以近似组成进行表征，开菲尔培养物的微生物组成，分析有机化合物，感官分析，以及模拟体外胃肠消化前后的酶学和微生物学特性。在选择的两个产品中，人们可以看到，由于开菲尔中微生物的高蛋白水解活性和脂质含量的增加，发酵优化了蛋白质的生物利用度。在识别微生物时，酵母菌属普遍存在。酵母。在感官分析中，F8制剂显示出比F1制剂更好的结果。体外，对于两种制剂,胃肠消化显示液相中乳酸菌和酵母减少,乙酸细菌增加。在酶谱中，两种配方的所有酶都减少了，除了F1中的淀粉酶从14.05U/mL增加到39.41U/mL。因此,结论是，使用WVEQ作为产品的底物似乎是具有营养和技术优势的可行替代品，可以服务于特定的市场利基。
