Suero de leche como una alternativa para el desarrollo de productos alimentarios
| dc.contributor.advisor | Cabanilla Campos, María Gabriela | |
| dc.contributor.author | Peñafiel Sánchez, Elián Josué | |
| dc.date.accessioned | 2024-04-25T19:42:13Z | |
| dc.date.available | 2024-04-25T19:42:13Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16329 | |
| dc.description | 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. | es_ES |
| dc.description | 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. | es_ES |
| dc.description.abstract | Hoy en día, el suero de leche y sus derivados son determinados como correlacionales en la industria alimentaria, en caso de Ecuador, se produce aproximadamente 900 mil litros de esto, sin embargo, sólo el 10% es utilizado en el área industrial. Las características del suero de leche lo convierten en un subproducto alimenticio más rico de la naturaleza, puesto que contiene los aminoácidos necesarios y cantidades de grasas, lactosa, vitaminas A, C, D, E y complejo B. Es imprescindible incentivar la intervención del suero de leche, ya que alrededor del mundo se utiliza incluso líquido o en polvo, siendo las normas internacionales de los alimentos expuestos por la FAO y la OMS las que califican al suero de leche como alimento. El suero de leche posee más del 25% de proteínas de la leche, esta proteína es considerada como una de la más alta en calidad porque contiene una concentración de aminoácidos de Cadena ramificada alta y esenciales. Asimismo, posee algunos péptidos y sólidos de proteínas que pueden ayudar a la salud general. Actualmente se están llevando a cabo metodologías tecnológicas que utilizan el suero de leche y sus derivados como un incentivo al ingreso de probióticos y prebióticos en fórmulas de alimentos para animales y personas. Por ello, es fundamental analizar el uso del suero de leche como alternativa para el desarrollo de productos alimentarios. | es_ES |
| dc.format.extent | 24 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 | Suero de leche | es_ES |
| dc.subject | Proteínas | es_ES |
| dc.subject | Industria | es_ES |
| dc.subject | Vitaminas | es_ES |
| dc.title | Suero de leche como una alternativa para el desarrollo de productos alimentarios | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador