Originally part of the Aztec diet, the kiwicha point would reach Asia where its taste , texture and nutritional Kiwicha is a gluten-free grain, valor-nutricional Actualmente, los diversos organismos de salud en el mundo consideran a nuestros granos andinos un súper alimento, debido a su elevado valor nutricional. Oscar blanco. Descripción La kiwicha crece en Perú, Bolivia, el sur de Ecuador y el noroeste de Argentina, y ha sido introducida a países como.

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Viability of probiotics was measured according to what was described in the previous item.

Centro de Información al Consumidor de Amaranto

Basic information Kiwicha reigned supreme among the Incan food staples because of its nutritional and medicinal properties. Compuestos bioactivos derivados de amaranto y quinua.

The growth of Bifido bacterium longum SP54 was slow; the viability is good when the mixture interacts with lactobacillus paracasei BGP1. It is nutrcional with amino acids, especially lysine, which enhance brain development.

Valor nutricional y compuestos bioactivos en los cultivos andinos. Influence of food matrix on the viability of probiotic bacteria: This high viability is nuhricional favorable as the success of the new drinks depends on the ability of the probiotics to provide a high enough number of viable cells beneficial to the intestinal microbial flora of the consumer Shori, The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH.

The formulations containing tarwi juice and nutriccional were not favorable in the growth of microorganisms, decrease in pH and increase in acidity. Table 3 shows these differences with the small letters between pairs nutricionwl the same type of drink, but with a different content of hydrolyzed kiwicha. In this research, the fermentation times using hydrolyzed kiwicha and tarwi juice to reach a pH of 5.

So it must have been a minor crop and in many cases confused with quinoa. The consumption of fermented dairy products has been associated with some health risks such as lactose intolerance, high fat content and cholesterol, and presence of allergenic proteins in milk, and the growing tendency to vegetarianism limit the consumption of fermented dairy products Kandylis et al.


The drinks prepared within this research are lactose free and have a low content of carbohydrates. Duplication times td results from dividing the value of 0. The viability of the microorganisms assessed increases during post-fermentation even with low pH; the monoculture of lactobacillus paracasei and the co-culture of lactobacillus paracasei with Bifido bacterium longum showed favorable effects compared with the single use in the monoculture of Bifido bacterium longumwhose growth slows down with the decrease in pH.

Kiwicha by Ximena Santa Cruz Espinoza on Prezi

The analysis of the results of the formulations assessed during fermentation indicates that the viability of the probiotics used was lower than in formulations 1L, 1B and 1LB with respect to the others. A lower pH of 4. The taste was assessed for each type of drink on a scale from 1 to 6 points to determine the useful life of the product, 6 excellent to 1 undrinkable ; a rating of 3.

The dried grains of tarwi and kiwicha came from the District of Cotahuasi, Province of La Union, Arequipa Peru purchased from local suppliers. Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. The sensory results are important and are related to the quality of the product, processing, and composition of the substrate used and the concentration of its components Escalante et al.

It also helps create enzymes, antibodies and hormones. The Brix degrees decreased during post fermentation. This site uses cookies. Functional Properties of Microorganisms in Fermented Foods.

It is consumed in the form of cooked, dry or roasted, mixed with sugary substances or cane honey or bees, forming small buns. There is a similarity with the results found in this research due to the synergic effect of the lactobacillus paracasei BGP1 with the B.


Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. This is an Open Access article valorr under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Lactobacillus paracasei; Bifid bacterium longum; hydrolyzed kiwkcha tarwi; probiotic drinks.

Flavor of lactic acid fermented malt based beverages: It also sooths rheumatism and menstrual cramps. Its scientific name is Amarathus caudatus L.

The kinetic parameters determined during fermentation and post-fermentation Table 4 indicate the best viability of the probiotics in the formulations of type 3 compared to formulations of type 2. Hutricional pH decreased to 5. El tarwi Lupinus mutabilis Sweet. The decrease in pH in drinks with B.

Amaranthus caudatus

In the 1L, 1B and 1LB formulations, acidity only reached 0. The chemical characteristics of these products vary considerably depending on the type of culture used, the substrate and the processing, during which variations take place in the pH and the acidity that lead to the formation of organic acids in relation with the levels of reduction of the contents of sugars, generation of amino acids, and other metabolites associated with flavor Waters et al.

The Amaranthus has been found next to Andean tombs of more than four thousand years of antiquity in the present Peru.

It is expected that the presence of the liquid fraction of hydrolyzed kiwicha determines the viability of such bacteria and improves the quality of the drinks. The beverages contained proteins, fat, dry extract, ashes and carbohydrates 0. Lactobacillus paracaseiB. Human health benefits Super kiwicha, also known as amaranth, is a plant native to the Andes.

This grain should be cooked before eating so the body can absorb its nutrients.