Efecto de la fermentación espontánea en las características físicas, químicas, microbiológicas y sensoriales de una bebida de amaranto (Amaranthus spp.).

Abstract

Fermented beverages are known as functional beverages due to the presence of lactic acid bacteria (LAB), which provide benefits to the gastrointestinal and cardiovascular systems. Therefore, the purpose of this study was to describe the effect of amaranth fermentation on the physical (brix), chemical (pH, acidity, moisture, protein, lipids, ashes and carbohydrates) and sensory characteristics of the fermented beverage per day with lower (day 0) and higher (day 2) microbial growth. To do this, a count of the CFUs of lactic acid bacteria were conducted every 24 hours, during the three days of fermentation. There was no significant variability in the physical and chemical analyses. On the other hand, sensory analyses revealed that the drink had a degree of acceptance of 65%, despite its bitter taste at the end.