Documento técnico: Sacha Inchi (Plukenetia volubilis) como ingrediente potencial en el desarrollo de bebidas proteicas a base de plantas

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dc.contributor.advisorGutiérrez Álvarez, Luis Felipespa
dc.contributor.authorAcosta Fonseca, Jesús Davidspa
dc.date.accessioned2024-11-08T13:27:20Z
dc.date.available2024-11-08T13:27:20Z
dc.date.issued2024-01
dc.descriptionilustraciones, diagramas, tablasspa
dc.description.abstractLas bebidas vegetales (BV) hacen parte de un mercado en crecimiento, alentado por consumidores interesados en alimentos nutritivos y sostenibles, así como por aquellos con condiciones de salud relacionadas al consumo de leche o de sus componentes, quienes las han adoptado como una alternativa a las bebidas lácteas. El perfil nutricional de las BV es variado, dependiendo de las fuentes vegetales empleadas, siendo en diversos casos incapaz de equiparar el aporte de nutrientes de la leche. Además, en algunos mercados, más del 50% de las bebidas comerciales son elaboradas a partir de un reducido número de fuentes vegetales, como avena, soya y almendras. Por lo que existe la necesidad de evaluar nuevas fuentes vegetales que permitan el desarrollo de opciones de BV con alta calidad nutricional y sensorial. El Sacha Inchi (Plukenetia volubilis) (SI), ha despertado interés en la industria alimentaria gracias a su alto porcentaje de aceite rico en ácidos grasos polinsaturados, su contenido proteico, así como la presencia de vitaminas, minerales y compuestos bioactivos, considerándose una matriz con un elevado potencial desde el punto de vista nutricional y funcional, pese a lo cual, su aprovechamiento es bajo. Este trabajo de revisión explora características prometedoras del SI como un ingrediente potencial en el desarrollo de BV, abordando aspectos funcionales, nutricionales y tecnológicos (Texto tomado de la fuente).spa
dc.description.abstractPlant-based beverages (BV) are part of a growing market, encouraged by consumers interested in nutritious and sustainable foods, as well as those with health conditions related to the consumption of milk or its components, who have adopted them as an alternative to dairy drinks. The nutritional profile of BV is varied, depending on the plant sources used, being in several cases unable to match the nutrient composition of milk. Additionally, in some markets, more than 50% of commercial beverages are made from a small number of plant sources, such as oats, soy, and almonds. Therefore, there is a need to evaluate new plant sources that allow the development of BV with high nutritional and sensory quality. Sacha Inchi (Plukenetia volubilis) (SI) has aroused interest in the food industry thanks to its high percentage of oil rich in polyunsaturated fatty acids, its protein content, as well as the presence of vitamins, minerals, and bioactive compounds. Considering a plant source with a high potential from a nutritional and functional point of view, despite which, its use is low. This review explores promising characteristics of SI as a potential ingredient in the development of BV, addressing functional, technological and nutritional aspects.eng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagister en Ciencia y Tecnología de Alimentosspa
dc.description.researchareaDiseño y desarrollo de productos alimenticiosspa
dc.format.extent62 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/87163
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.facultyFacultad de Ciencias Agrariasspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentosspa
dc.relation.indexedAgrosaviaspa
dc.relation.indexedAgrovocspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseReconocimiento 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/spa
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::633 - Cultivos de campo y de plantaciónspa
dc.subject.lembSEMILLAS-INDUSTRIA Y COMERCIOspa
dc.subject.lembSeed industry and tradeeng
dc.subject.lembSEMILLAS OLEAGINOSASspa
dc.subject.lembOilseedseng
dc.subject.lembALIMENTOS NATURALESspa
dc.subject.lembFood, naturaleng
dc.subject.lembALIMENTOS-CONTENIDO DE PROTEINASspa
dc.subject.lembFood-protein contenteng
dc.subject.lembNECESIDADES DE NUTRIENTESspa
dc.subject.lembNutrition - Requirementseng
dc.subject.proposalSacha Inchispa
dc.subject.proposalProteínas vegetalesspa
dc.subject.proposalBebidas de base vegetalspa
dc.subject.proposalProductos veganos y vegetarianosspa
dc.subject.proposalAlimentos funcionalesspa
dc.subject.proposalPlant proteineng
dc.subject.proposalPlant-based beverageseng
dc.subject.proposalVegan and vegetarian productseng
dc.subject.proposalFunctional foodseng
dc.titleDocumento técnico: Sacha Inchi (Plukenetia volubilis) como ingrediente potencial en el desarrollo de bebidas proteicas a base de plantasspa
dc.title.translatedTechnical document: Sacha Inchi (Plukenetia volubilis) as a potential ingredient in the development of plant-based protein beverageseng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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Maestría en Ciencia y Tecnología de Alimentos