In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
Keywords: ayran; fermented dairy products; quinoa; quinoa flour; sensory properties.
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