La fibra dietética como ingrediente funcional en la formulación de productos cárnicos
Dietary fiber as functional ingredient in the formulation of meat products
DOI:
https://doi.org/10.54167/tecnociencia.v16i1.892Palabras clave:
Fibra dietética, productos cárnicos, propiedades funcionales, parámetros fisicoquímicosResumen
Las características de los alimentos pueden modificarse mediante la incorporación de componentes que muestran propiedades funcionales, como la capacidad de retención de agua y la formación de geles, que no sólo afectan el comportamiento del alimento durante su procesamiento, sino también su calidad y características finales. En los últimos años, se han buscado ingredientes alternativos que puedan incorporarse a los alimentos cuyo consumo elevado suele asociarse al desarrollo de enfermedades como la obesidad, por su alto contenido de grasas y sodio en los productos cárnicos o azúcares añadidos en otros alimentos, buscando mejorar su calidad nutricional sin alterar los atributos sensoriales a los que el consumidor está acostumbrado. Entre estos ingredientes se ha encontrado que diversas fibras dietéticas poseen propiedades funcionales y nutricionales interesantes. La inclusión de fibras como la cáscara de soya, cítricos, avena y fructooligosacáridos, en productos alimenticios como salchichas, hamburguesas y nuggets ha mostrado resultados favorables a nivel tecnológico, nutricional y sensorial, señalando un potencial importante en el desarrollo de alimentos funcionales. Por ello, la presente revisión pretende mostrar los cambios fisicoquímicos, de textura y sensoriales observados en diferentes productos cárnicos adicionadas con fuentes de fibras dietéticas.
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