Desarrollo Teórico de una Crema de Cacao y Avellanas Funcional Baja en Grasas Saturadas Utilizando Oleogeles Enriquecidos con Ácidos Grasos Omega-3

Tesis Materias > Alimentación Universidad Europea del Atlántico > Docencia > Trabajos finales de grado Cerrado Español Introducción: Las cremas de cacao y avellanas son un sucedáneo del chocolate de gran consumo compuesto en su mayor parte por azúcar y grasas saturadas, lo que lo convierte un alimento cuya ingesta frecuente en la dieta no es recomendable dentro de los patrones alimentarios saludables. Para solucionar ese problema, se propone el desarrollo teórico de una crema de caco y avellanas funcional, haciendo uso de los oleogeles al ser una herramienta prometedora para lograr la sustitución de las grasas saturadas y para actuar como matriz apta para su enriquecimiento con ácidos grasos omega-3. Materiales y métodos: Se realizó revisión sistemática haciendo uso de datos obtenidos a partir de artículos científicos y libros almacenados de bases de datos (Science Direct). Toda la información cumplió con el requisito de poseer un Factor de Impacto mayor a 1,5.Resultados: La información finalmente recopilada puede dividirse en 41 artículos que a su vez se reparten en tres áreas. La primera sobre ingredientes y tecnología de elaboración de cremas de chocolate y otros sucedáneos, la segunda acerca de los oleogeles y oleogeles de etilcelulosa como sustituto a las grasas saturadas. Finalmente, la tercera temática fueron los ingredientes y alimentos funcionales, así como su legislación a nivel europeo. Discusión: Dentro de la formulación de las cremas de cacao y avellanas, el cacao también parece ser un ingrediente funcional muy prometedor por su alto contenido en vitamina D2. Por otro lado, los monoglicéridos saturados y ceras de origen natural tienen potencial para actuar como oleogeladores alternativos a la etilcelulosa. Conclusiones: El desarrollo de una crema de cacao y avellanas funcional y baja en grasas saturadas haciendo uso de oleogeles enriquecidos con omega-3 de forma teórica es posible. Sin embargo, una experimentación a escala laboratorio y planta piloto es necesaria para poder validar los resultados. metadata León Mejia, Fabricio Samuel mail fabricio.leon@alumnos.uneatlantico.es (2021) Desarrollo Teórico de una Crema de Cacao y Avellanas Funcional Baja en Grasas Saturadas Utilizando Oleogeles Enriquecidos con Ácidos Grasos Omega-3. Diploma thesis, Universidad Europea del Atlántico.

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Resumen

Introducción: Las cremas de cacao y avellanas son un sucedáneo del chocolate de gran consumo compuesto en su mayor parte por azúcar y grasas saturadas, lo que lo convierte un alimento cuya ingesta frecuente en la dieta no es recomendable dentro de los patrones alimentarios saludables. Para solucionar ese problema, se propone el desarrollo teórico de una crema de caco y avellanas funcional, haciendo uso de los oleogeles al ser una herramienta prometedora para lograr la sustitución de las grasas saturadas y para actuar como matriz apta para su enriquecimiento con ácidos grasos omega-3. Materiales y métodos: Se realizó revisión sistemática haciendo uso de datos obtenidos a partir de artículos científicos y libros almacenados de bases de datos (Science Direct). Toda la información cumplió con el requisito de poseer un Factor de Impacto mayor a 1,5.Resultados: La información finalmente recopilada puede dividirse en 41 artículos que a su vez se reparten en tres áreas. La primera sobre ingredientes y tecnología de elaboración de cremas de chocolate y otros sucedáneos, la segunda acerca de los oleogeles y oleogeles de etilcelulosa como sustituto a las grasas saturadas. Finalmente, la tercera temática fueron los ingredientes y alimentos funcionales, así como su legislación a nivel europeo. Discusión: Dentro de la formulación de las cremas de cacao y avellanas, el cacao también parece ser un ingrediente funcional muy prometedor por su alto contenido en vitamina D2. Por otro lado, los monoglicéridos saturados y ceras de origen natural tienen potencial para actuar como oleogeladores alternativos a la etilcelulosa. Conclusiones: El desarrollo de una crema de cacao y avellanas funcional y baja en grasas saturadas haciendo uso de oleogeles enriquecidos con omega-3 de forma teórica es posible. Sin embargo, una experimentación a escala laboratorio y planta piloto es necesaria para poder validar los resultados.

Tipo de Documento: Tesis (Diploma)
Palabras Clave: Crema de cacao funcional, Oleogeles, Sustitución de grasas saturadas, Enriquecimiento con omega-3, Diseño de alimentos
Clasificación temática: Materias > Alimentación
Divisiones: Universidad Europea del Atlántico > Docencia > Trabajos finales de grado
Depositado: 08 Oct 2021 23:55
Ultima Modificación: 08 Oct 2021 23:55
URI: https://repositorio.uneatlantico.es/id/eprint/330

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