Retos actuales y tendencias futuras en la fortificación nutricional y reducción de sustancias dañinas en alimentos de consumo masivo: pastas, embutidos y quesos
DOI:
https://doi.org/10.17268/manglar.2021.043Resumen
La fortificación nutricional en alimentos es de vital importancia en nuestra sociedad y más si son alimentos consumido masivamente por la gente como es el caso de las pastas, quesos y embutidos ya que los problemas que origina una mala alimentación o una ingesta inadecuada de nutrientes puede ser la puerta para enfermedades desde las más simples hasta las más complejas. Reducción de sustancias dañinas en alimentos es la disminución deliberada del contenido de componentes perjudiciales para la salud de las personas. El objetivo de esta revisión es recoger los estudios más importantes elaborados sobre la fortificación nutricional y reducción de sustancias dañinas en alimentos de consumo masivo como las pastas, quesos y embutidos haciendo referencia primero con que componentes se va fortificar y luego explicando su influencia en el valor nutricional de cada uno de los alimentos antes mencionados. Los principales hallazgos de la revisión fueron el aumento de sustancias de gran importancia nutricional como proteínas, fibras, calcio, zinc, antioxidantes, omega 3, vitaminas A, C, D y reducción de sustancias dañinas como las grasas, gluten y sodio.
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Derechos de autor 2022 Kevin Franco Yengle Perez, Valeria Regina Layza Negreiros
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