Development and Evaluation of a Quinoa Yogurt Production Process: Impact of Temperature Control on Its Organoleptic, Physicochemical, and Microbiological Characteristics

Resumen

The global increase in demand for products derived from plant-based beverages has driven the development of alternatives such as quinoa yogurt. Despite previous research attempts to produce this type of yogurt, the processes used did not achieve the desired characteristics. In this study, a new process for making quinoa yogurt was developed, with an emphasis on temperature control during fermentation to improve its characteristics. The objective was to evaluate parameters such as pH, organoleptic, physicochemical, and microbiological characteristics. The process, which lasted a total of 37 hours, included stages of soaking, fermentation, and cooling. During fermentation, temperature was controlled, which influenced the acidity and preservation of the yogurt. It was observed that the average pH of the samples exceeded 3.55, indicating good acidity control. In terms of sensory evaluation, consumers did not disapprove of the yogurt, highlighting its odor and color, although some suggested a firmer texture. Microbiological analyses showed that the development of probiotic strains and mold formation met the normative parameters, while physicochemical analyses revealed a lower protein content compared to dairy yogurt, but with a lower fat content. In summary, the quinoa yogurt produced by this process presented acceptable organoleptic characteristics and met microbiological standards.