Elaboración de una bebida fermentada de Avena sativa L y Amaranthus usando granos de kéfir

Abstract

Global estimates suggest that 80% of the population experiences some degree of lactose intolerance. Although dairy production is economically profitable, it also has negative environmental impacts. Therefore, this research aimed to develop a fermented beverage based on Avena sativa L. (oats), Amaranthus (amaranth), and kefir grains. Three formulations with varying proportions of oats and amaranth were prepared: F1 (75% oats + 25% amaranth), F2 (50% oats + 50% amaranth), and F3 (60% oats + 40% amaranth), with the addition of 10 grams of kefir and 20 grams of sugar per liter. Each experimental unit consisted of 1 liter of beverage, packaged in sterile glass containers, and stored under refrigeration for analysis according to the quality parameters set in NTE INEN 2395:2011 for fermented drinks, assessing physicochemical and sensory parameters. Data was collected weekly during January 2024. For statistical analysis, a completely randomized design (CRD), ANOVA, and Tukey and Duncan tests were applied, revealing significant differences (p<0.05) among the means for pH, titratable acidity, Brix degrees, and conductivity. However, no significant differences were observed for density when comparing milk kefir with the formulations. However, there were no significant differences (p>0.05) among the three formulations. Regarding quality, all three formulations met the established limits for each microbiological parameter and acceptable sensory scores compared to milk kefir. Thus, the study concludes that the fermented beverage made from oats, amaranth, and kefir grains is viable, offering a nutritious and palatable alternative for the beverage industry with a similar appeal to that of bovine milk kefir.