Project Details
Description
A beverage based on quinoa fermented with Lactiplantibacillus spp., was evaluated with focus on improving the safety of the drink. The content of polyphenolic compounds as a result of the fermentation was measured to evaluate the functionality of the drink. Changes in the microbiota composition were evaluated after consumption of the fermented quinoa-based beverage.
Popular science description
A beverage based on quinoa fermented with different starter cultures was evaluated with focus on improving the safety of the drink. The content of bioactive compounds as a result of the fermentation was determined to evaluate the health effects of the drink. Changes in the microbiota composition were evaluated after consumption of the fermented quinoa-based beverage.
| Short title | Functionality, hygiene, and health effects |
|---|---|
| Status | Finished |
| Effective start/end date | 2014/01/01 → 2021/09/30 |
Collaborative partners
- Lund University (lead)
- Swedish International Development Cooperation Agency (SIDA)
UKÄ subject classification
- Engineering and Technology
Free keywords
- Quinoa grains
- Fermentation
- Lactic acid bacteria
- Probiotics
- Food safety
- Stater culture
- Microbiota composition
- Polyphenol compounds
- Functional food
- Gut microbiota