AUTHOR=Muñoz Pabon Karen Sofia , Hoyos Concha José Luis , Solanilla Duque José Fernando 

TITLE=Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 6 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2022.935425

DOI=10.3389/fsufs.2022.935425

ISSN=2571-581X

ABSTRACT=The consumption of probiotic foods has grown rapidly, these are generally found in dairy matrices where their growth is favored. Therefore, the present study aimed to develop a new probiotic snack (SP) made from quinoa and added with spore-forming probiotic bacteria in two concentrations 0.3% and 0.35%. The probiotic was added by spraying, after the extrusion process, together with salt and oil, at 70°C under dry conditions. Bacterial viability, resistance to simulated gastric juice, physical, chemical and sensory tests were then evaluated during 120 days of storage at room temperature (20°C) and compared to a control snack without probiotic (SC). The probiotic Bacillus coagulans was tested for molecular identification and inhibition of pathogenic bacteria. Viability assessment was maintained above 107 CFU/g snack. Intestinal tract simulation resistance test showed a viability of 70%. The physicochemical and sensory properties evaluated had no significant changes during storage time compared to SC. The results of the taxonomic analysis indicate that the analyzed strain has, on average, 98% identity in 98% of its length belonging to Bacillus coagulans and Bacillus badius species. The probiotic showed inhibition against pathogenic bacteria. The new snack with SP probiotic is stable during storage.