The prototype was able to combine high protein content (higher than 2.5%), presence of essential amino acids, good sensory acceptability and probiotic character.
For two years, a team led by Ingrid Contardo, a researcher at the UANDES School of Medicine, together with Wendy Franco, a researcher at the Pontificia Universidad Católica de Chile, and with the collaboration of researchers from various institutions, worked on the development of a fermented vegetable drink with functional properties, based on local raw materials such as quinoa from Cahuil and Chilean chickpeas.
The prototype, designed to respond to the demands of consumers with intolerances, vegetarian diets and concerns about the environmental impact of the dairy industry, managed to combine high protein content (higher than 2.5%), presence of essential amino acids, good sensory acceptability and probiotic character thanks to the incorporation of viable lactic acid bacteria.
Ingrid Contardo, researcher at the UANDES School of Medicine, said that "the supply of vegetable beverages is not covering relevant nutritional aspects such as protein quality, since this concept involves both the amount of protein as well as its digestibility and amino acid profile provided, therefore, with this development we seek to expand the supply of vegetable food options that ensure better quality proteins for consumers, functional foods that impact on nutrition and also on the health of those who consume them.".
The project also contributed to the formation of advanced human capital, with undergraduate and graduate theses under development, and a solid scientific production, including Q1 publications and presentations at international congresses.
This initiative was made possible thanks to funding from ANID's FONDEF program, and the joint work of the BiopREL and Fermented Foods laboratories, with the participation of students from UC and UTEM.