Formulación de un suplemento nutricional de origen animal y vegetal para deportistas

Jáuregui Vásconez, María José

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Campo DC	Valor	Lengua/Idioma
dc.contributor.advisor	Yánez Mendizábal, Doctora Viviana	-
dc.creator	Jáuregui Vásconez, María José	-
dc.date.accessioned	2020-05-05T23:32:07Z	-
dc.date.available	2020-05-05T23:32:07Z	-
dc.date.issued	2020	-
dc.identifier.citation	Jáuregui, M. (2020). Formulación de un suplemento nutricional de origen animal y vegetal para deportistas (Tesis de pregrado). Universidad de las Américas, Quito.	es_ES
dc.identifier.other	UDLA-EC-TIAG-2020-18	-
dc.identifier.uri	http://dspace.udla.edu.ec/handle/33000/12188	-
dc.description	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.	en
dc.description.abstract	El objetivo del presente estudio fue desarrollar un suplemento nutricional proteico para deportistas a base de harina de chocho y suero de leche...	es_ES
dc.format.extent	66 p.	es_ES
dc.language.iso	spa	es_ES
dc.publisher	Quito: Universidad de las Américas, 2020	es_ES
dc.rights	openAccess	es_ES
dc.subject	SUPLEMENTOS DIETÉTICOS	es_ES
dc.subject	ORIENTACIÓN NUTRICIONAL	es_ES
dc.subject	DEPORTISTAS	es_ES
dc.title	Formulación de un suplemento nutricional de origen animal y vegetal para deportistas	es_ES
dc.type	bachelorThesis	es_ES
Aparece en las colecciones:	Ingeniería Agroindustrial y de Alimentos

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