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http://dspace.udla.edu.ec/handle/33000/12188| Tipo de material : | bachelorThesis |
| Título : | Formulación de un suplemento nutricional de origen animal y vegetal para deportistas |
| Autor : | Jáuregui Vásconez, María José |
| Tutor : | Yánez Mendizábal, Doctora Viviana |
| Palabras clave : | SUPLEMENTOS DIETÉTICOS;ORIENTACIÓN NUTRICIONAL;DEPORTISTAS |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Jáuregui, M. (2020). Formulación de un suplemento nutricional de origen animal y vegetal para deportistas (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El objetivo del presente estudio fue desarrollar un suplemento nutricional proteico para deportistas a base de harina de chocho y suero de leche... |
| Descripción : | The aim of this study was developed a protein nutritional supplement especially for athletes based on lupin and buttermilk sources. The formulation was developed from protein concentrate of both raw materials and two drying methods were used, freezy drying and spray drying. The first step was to concentrate the protein from lupin flour and buttermilk. Lupin protein concentrate was obtained by extraction with 0.5M NaCl at pH10, in a 1:5, w/v ratio, and equivalent to 49.59 percent. The whey concentrate was obtained from a method of extraction by centrifugation and filtration through porous membranes, where the whey was previously pasteurized and skimmed in its entirety, and was equivalent to 31.62 percent protein. Subsequently, the formulation of the supplement from protein concentrates, maltodextrin, carboxymethyl cellulose and vanilla essence went through a drying process to be marketed as a powdered product. The atomization method was performed by the Spray Dryer 4M8-Trix equipment at 120 degrees Celsius, where a yield of 54.04 percent and 35.09 percent of protein was obtained. The freeze-drying method was performed by the Labotec 220V-60Hz equipment at -65 degrees Celsius, from which 72.50 percent and 39.28 percent were obtained respectively. Additionally, a sensory analysis was performed to measure the acceptability of the formulations obtained from the two methods. Affective tests were performed to measure color, flavor, odor and texture attributes, based on a hedonic scale from 1 to 5. It was evident that the formulation preferred by the judges was the atomized one, since it highlighted attributes such as texture, solubility and vanilla flavor, which are relevant for a powdered product to be reconstituted in a liquid. Finally, a financial analysis was performed where it was calculated that the benefit/cost that the product would have in the market is 2.01 dollars, where the PVP would be 6 dollars for a 200 g unit. |
| URI : | http://dspace.udla.edu.ec/handle/33000/12188 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-18.pdf | 1,21 MB | Adobe PDF | Visualizar/Abrir |
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