Production of quinoa (Chenopodium quinoa) kefir fermented beverage flavored with cocoa (Theobroma cacao) powder

Abstract

The aim of the present work was to evaluate the use of the sugary kefir grains as a starter culture for the production of a new quinoa-based (Chenopodium quinoa) kefir beverage flavored with cocoa (Theobroma cacao) powder. Fermentation was performed by inoculating kefir grains in quinoa extract and 5% brown sugar. Flasks containing kefir grains and substrates were statically incubated at 28 °C for 24 h. The microbiota of sugary kefir grains were genera Lactobacillus, Leuconostoc and Acetobacter, as well as yeasts Saccharomyces, Kluyveromyces, Lachancea and Kazachstania. After fermentation, the beverage was flavored with cocoa powder. The product was positively qualified by sensory analysis (~ 75% acceptance). This study is the first to report the production of quinoa-based kefir beverage. This result opens up perspectives for this innovative application of sugary kefir grains for developing cereal-based beverages.