Ingredientes alternativos para garantizar una dieta saludable en el desarrollo de productos dirigidos al colectivo vegano y vegetariano.

Abstract

In this project, 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. Initially, these products of animal origin that the vegan and vegetarian market demands as substitutes will be characterized and an exhaustive search will be made for ingredients with technological and functional capacity with which prototypes can be developed. Once the most suitable ingredients were selected, the different technological process strategies were evaluated to give rise to structures similar to those produced by foods of animal origin and with a palatability and flavor that resemble them. For this, a process design and formulation was carried out for the development of tests and to obtain these alternative matrices to products of animal origin. The next step was to carry out a preliminary characterization of the tests both at the organoleptic and physical-chemical levels, to assess their acceptance and study the needs of incorporation of certain nutrients depending on the composition of products of animal origin that they intend to simulate. . 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.