Abstract—The present research work is to propose, formulate an optimal functional drink and reduce the impact generated by the cheese industries. Different formulations enriched with quinoa were evaluated and thus be able to characterize it as sensorial acceptable. The Taguchi methodology was used in the formulation process, which allowed us to work with three control factors: serum (LC), water (AG), and quinoa flour (HQ), with two levels of work and four experimental runs. The four formulations were F1 (LC (50%), AG (30%) and HQ (5%)), F2 (LC (50%), AG (40%) and HQ (10%)); F3 (LC (60%), AG (30%) and HQ (10%)) and F4 (LC (60%), AG (40%) and HQ (5%)). A sensory acceptability (AS) analysis determined by taste, color, and the smell was performed. The best formulation was F3 with an AS (4.46) equivalent to the "moderately similar" signal/noise ratio (12,987).

 

Index Terms—Functional lactic, proportions of quinoa, lactic drink

Cite: Wilber Quispe, Doris Esenarro, Ciro Rodriguez, Maria Veliz, and Giancarlo Cordova, "Formulation of a Functional Lactic Drink Enriched with Different Proportions of Quinoa (Chenopodium Quinoa)," International Journal of Food Engineering, Vol. 7, No. 1, pp. 12-16, June 2021. doi: 10.18178/ijfe.7.1.12-16