Uso de bebidas vegetales de Chocho (Lupinus mutabilis), Garbanzo (Cicer arietinum) y Amaranto (Amaranthus) como sustitución de la leche de vaca en yogurt.
| dc.contributor.advisor | Espinoza Espinoza, Fernando | |
| dc.contributor.author | Cerna Mora, María José | |
| dc.date.accessioned | 2024-04-11T16:18:09Z | |
| dc.date.available | 2024-04-11T16:18:09Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16060 | |
| dc.description | In the search for healthy and nutritious alternatives to milk, plant-based beverages are becoming increasingly popular. Made from ingredients such as chickpeas, chocho, and amaranth, these beverages have been the subject of several studies due to the growing demand for natural and nutritious options from lactose intolerant people. This literature review study found amaranth to be the vegetable beverage with the most outstanding nutritional profile, with a protein content of 38.9%, 8% fiber, 70% carbohydrate, 0.4% potassium and 0.25% magnesium. This makes it an excellent source of slow-release energy, ideal for vegetarians and vegans. Analysis of the yogurt production process based on these drinks shows that the chickpea drink is the most suitable in terms of time, efficiency and cost reduction. It eliminates the need for soaking, grinding and initial filtering, significantly reducing production time and cost. In addition, the bacterial fermentation of lactic acid improves the nutritional and functional value of the final beverage. The purpose of this work is to provide solid knowledge of the nutritional profile of 3 natural beverages to be implemented in the elaboration of yogurt, taking into account the elaboration process to be applied to obtain better results, and to provide healthy alternatives to lactose intolerant people and people who want to lead a balanced life. | es_ES |
| dc.description | In the search for healthy and nutritious alternatives to milk, plant-based beverages are becoming increasingly popular. Made from ingredients such as chickpeas, chocho, and amaranth, these beverages have been the subject of several studies due to the growing demand for natural and nutritious options from lactose intolerant people. This literature review study found amaranth to be the vegetable beverage with the most outstanding nutritional profile, with a protein content of 38.9%, 8% fiber, 70% carbohydrate, 0.4% potassium and 0.25% magnesium. This makes it an excellent source of slow-release energy, ideal for vegetarians and vegans. Analysis of the yogurt production process based on these drinks shows that the chickpea drink is the most suitable in terms of time, efficiency and cost reduction. It eliminates the need for soaking, grinding and initial filtering, significantly reducing production time and cost. In addition, the bacterial fermentation of lactic acid improves the nutritional and functional value of the final beverage. The purpose of this work is to provide solid knowledge of the nutritional profile of 3 natural beverages to be implemented in the elaboration of yogurt, taking into account the elaboration process to be applied to obtain better results, and to provide healthy alternatives to lactose intolerant people and people who want to lead a balanced life. | es_ES |
| dc.description.abstract | En la búsqueda de alternativas saludables y nutritivas a la leche, las bebidas de origen vegetal son cada vez más populares. Elaboradas a base de ingredientes como garbanzos, chocho y amaranto, estas bebidas han sido objeto de diversos estudios debido a la creciente demanda de opciones naturales y nutritivas por parte de los intolerantes a la lactosa. Este estudio de revisión de la literatura encontró que el amaranto es la bebida vegetal con el perfil nutricional más destacado, con un contenido proteico del 38,9%, un 8% de fibra, un 70% de carbohidratos, un 0,4% de potasio y un 0,25% de magnesio. Esto lo convierte en una excelente fuente de energía de liberación lenta, ideal para vegetarianos y veganos. El análisis del proceso de producción de yogurt a base de estas bebidas muestra que la bebida de garbanzo es la más adecuada en términos de reducción de tiempos, eficiencia y costos. Elimina la necesidad de remojo, molienda y filtrado inicial, reduciendo significativamente el tiempo y el costo de producción. Además, la fermentación bacteriana del ácido láctico mejora el valor nutricional y funcional de la bebida final. Este trabajo tiene la finalidad de aportar conocimientos sólidos del perfil nutricional de 3 bebidas naturales para ser implementadas en la elaboración de yogurt, tomando en cuenta el proceso de elaboración que se vaya a aplicar para obtener mejores resultados, y brindar alternativas saludables a las personas intolerantes a la lactosa y personas que quieran llevar una vida balanceada. | es_ES |
| dc.format.extent | 31 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Bebidas | es_ES |
| dc.subject | Salud | es_ES |
| dc.subject | Vitaminas | es_ES |
| dc.subject | Sustitutos | es_ES |
| dc.title | Uso de bebidas vegetales de Chocho (Lupinus mutabilis), Garbanzo (Cicer arietinum) y Amaranto (Amaranthus) como sustitución de la leche de vaca en yogurt. | es_ES |
| dc.type | bachelorThesis | es_ES |
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