Utilización de diferentes proporciones de harina de quinua (Chenopodium quinoa) como estabilizante en la elaboración de chicha de arroz (Oryza sativa)

Abstract

Food industry globalization has led modern human beings to adopt external consumption influences, which has resulted in neglecting our diet intake of important traditional drinks, essential part of our nutritional and gastronomic heritage. The main aim of this research project is to incorporate different proportions (0,5,10,15%) of quinoa flour (Chenopodium quinoa) to the control treatment of rice-based chicha (Oriza sativa) with the purpose of obtaining a fermented drink of stable structure and composition, defining the optimal formulation through the sensory analysis applied to a certain group of tasters. The rice chicha sampling 3 with 10% addition of quinoa flour is the best evaluated sensorially, followed by the sample 1 of rice chicha with 0% quinoa flour, then the sample 2 of rice chicha with 5% addition of quinoa flour and finally the sample 4 of rice chicha and 15% of quinoa flour. the sensorially best assessed formulations were subjected to laboratory analysis to determine the variability in the content of protein, fiber, ash, pH, acidity and alcoholic degrees. The sample 1(of rice chicha with 0% quinoa flour) showed the following results: protein 0.86%, fiber 0.54%, ash 0.19%, pH 3.47, acidity 9,9% and alcoholic degrees 11%; whereas sample 3(rice chicha with 10% addition of quinoa flour) presented the following results: protein 1.2%, fiber 1.88%, ash 0.34%, pH 3.6, acidity 6,35% and alcoholic degrees 11%. The microbiological analyzes allowed us to identify that safe and suitable products were obtained for human consumption, because the samples showed no CFU/ml salmonella in their results, and molds and yeasts obtained 10 CFU/ml, which is within the parameters allowed in the Ecuadorian Technical Standard.