IALVEGAN

Abstract

A search and selection of healthy and nutritionally and technologically appropriate ingredients has been carried out to reconstitute food matrices of animal origin with others suitable for the vegan and vegetarian community. First, characterizing those products of animal origin that the vegan and vegetarian market demands as substitutes, paying special attention to the exhaustive search for ingredients with technological and functional capacity with which prototypes can be developed. After that, different technological process strategies were carried out to give rise to structures similar to those produced by foods of animal origin and with a palatability and flavor that resemble them. Subsequently, a preliminary characterization of the tests was carried out both at the organoleptic level and at the physical-chemical level, to assess their acceptance and study the needs of incorporation of certain nutrients based on the composition of products of animal origin that they intend to simulate. In the latter case, a study was carried out on the forms of incorporation of these nutrients in the matrices, either through the use of carbohydrate-based bulking agents (hydrocolloids) that can be used as a gelling agent and allows the retention of the ingredients they contain. the nutrients to be added, or the use of techniques that protect said compounds from oxidative phenomena and promote bioavailability (use of microencapsulates), all depending on the matrix and the technological processes to obtain them. Finally, a bioavailability and bioavailability study was carried out for these developed and enriched matrices with the aim of evaluating the efficacy of the added compounds and obtaining healthy and nutritionally complete products.