Production of Kefir Powdered Milk Beverage Based on Probiotic Bacteria Enriched with Lupin, Kiwicha, and Quinoa
2024
Nisde Nayeli Trujillo | Nancy Ascencion Chasquibol | Silvia Patricia Ponce
The production of functional foods has aroused growing interest due to its proven health benefits and potential to improve quality of life. One of the products that have gained importance due to its practicality is enriched beverages. Kefir, a fermented beverage traditionally produced from cow’s milk, is cultivated using kefir grains containing a symbiotic culture of bacteria and yeast, which has great nutritional power and benefits the microbiota. In this research, an enriched powdered milk beverage with a high protein content is prepared due to the incorporation of lupine (<i>Lupinus mutabilis</i>), kiwicha (<i>Amaranthus caudatus</i>), and quinoa (<i>Chenopodium quinoa</i>). The beverage prepared shows a 48% increase in protein content compared to commercialized kefir. After the beverage was obtained, it was freeze-dried to preserve its nutritional and functional properties. The resulting beverage, kefir milk powder, enriched with native Andean grains such as lupin, kiwicha, and quinoa, presents a sustainable and nutrient-rich option that contributes to dietary diversification.
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