Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.

Abstract

The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready-to-eat food products. This work aimed to develop a functional ready-to-eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964. Phytate, phosphates, and soluble mineral content (Fe, Mn, Zn, Mg, Ca, and P) were determined in snacks formulated with sourdough and control doughs. An in vitro digestion model was performed on quinoa snacks to assess their mineral bioaccessibility and dialyzability. Phytate content was significantly lower (ca. 42.3%) while phosphates were higher (ca. eightfold) in quinoa-based sourdough and sourdough-based snacks (S1964) than in controls. Soluble minerals were higher (10.2%-32.0%) in S1964 than in controls. Mineral bioaccessibility and mineral dialyzability were also higher (ca. 24.5%) among S1964 and control snacks. The developed quinoa snack made from sourdough fermented by L. plantarum CRL 1964 had less phytate concentration and high bioaccessibility of minerals. These findings underscore the relevance of this innovative technology in creating food products that are not only highly nutritious but also represent a valuable contribution to the market of healthy foods. PRACTICAL APPLICATION: In this study, a novel snack based on quinoa sourdough with improved nutritional properties was developed. The addition of quinoa sourdough fermented by Lactiplantibacillus plantarum CRL 1964 to the preparation of quinoa snacks resulted in a product with a lower concentration of phytate and a higher content of phosphates and minerals (soluble, bioaccessible, and dialyzable). These results underline the efficacy of the new snack as a promising alternative to conventional mineral fortification methods. This innovative approach holds promise for addressing nutritional deficiencies and the demand for healthy snack options in today's market.