Suero de leche como una alternativa para el desarrollo de productos alimentarios

Today, whey and its derivatives are determined to be correlated in the food industry. In Ecuador, approximately 900 thousand liters of this are produced, however, only 10% is used in the industrial area. The characteristics of whey make it the richest food byproduct of nature, since it contains the necessary amino acids and amounts of fat, lactose, vitamins A, C, D, E and B complex. It is essential to encourage the intervention of whey, since around the world it is even used in liquid or powder, with the international food standards set forth by the FAO and WHO being those that qualify whey as a food. Whey has more than 25% milk protein, this protein is considered one of the highest in quality because it contains a high concentration of essential branched chain amino acids. Likewise, it has some peptides and protein solids that can help general health. Currently, technological methodologies are being carried out that use whey and its derivatives as an incentive for the introduction of probiotics and prebiotics in food formulas for animals and people. Therefore, it is essential to analyze the use of whey as an alternative for the development of food products.

• Yazar: Peñafiel Sánchez, Elián Josué (author)
• Materyal Türü: bachelorThesis
• Baskı/Yayın Bilgisi: 2024
• Konular: Suero de leche; Proteínas; Industria; Vitaminas
• Online Erişim: http://dspace.utb.edu.ec/handle/49000/16329