DESARROLLO DE UNA GELATINA HIPOCALÓRICA, CON FRESA Y RICA EN PROTEÍNA

publicaciones

Bautista Justo M1, Mendoza Rodríguez N1*, León Galván F1, Camarena Aguilar Ea, De la Fuente Salcido N2 , Alanís Guzmán MG3 , García Díaz CL3.

1 Universidad de Guanajuato, Campus Irapuato-Salamanca, División de ciencias de la Vida, Departamento de Alimentos. Km 9 de la Carretera Irapuato-Silao, Irapuato, Gto. CP. 36500, México
2 Universidad Autónoma de Coahuila. Universidad Autónoma de Coahuila.nmEsc. De Ciencias Biológicas, Dpto, Posgrado. Campus Torreón, Coah. Blvd. Torreón – Matamoros Km 7.5. Torreón, Coah., México. CP 27104
3 Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas Departamento de Alimentos. Ave.Universidad S/N Cd. Universitaria, San Nicolás de los Garza, N.L. México C.P. 64000.

*bautista@ugto.mx

Due to the serious problem of obesity in Mexico, the trend is to develop low calorie products with high nutritional value and easy to consume. The objective of this study was to develop a low calorie jelly, also rich in proteins, using protein from soybeans and strawberries as a source of antioxidants. Sensorial evaluation was performed, Moisture and lipids (AOAC, 1990) were determined, the nutrition facts and Chemical Score (PDCAAS) was calculated. Sensorial results showed 75% of degree of acceptaility. By serving, this jelly contains 10.82 g of protein with a PDCAAS of 94.25%, and only 121.88 kcal, additionally contains the antioxidants of the strawberry. It is concluded that this is a product with high nourishing value of easy consumption, ideal for breakfast or collation.

Norma4-2016


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