ESTRATEGIAS PARA MEJORAR LA SOBREVIVENCIA DE PROBIÓTICOS EN HELADOS

  • Gabriela Ramos-Clamont Montfort Centro de Investigación en Alimentación y Desarrollo A.C.
  • Lily Elena Hernández-González Escuela de Ciencias Biológicas. Universidad Autónoma de Coahuila.
  • Silvia Guadalupe Fernández-Michel Escuela de Ciencias Biológicas. Universidad Autónoma de Coahuila.
  • María de Lourdes Froto-Madariaga Escuela de Ciencias Biológicas. Universidad Autónoma de Coahuila
  • Luz Vázquez-Moreno Centro de Investigación en Alimentación y Desarrollo A.C

Resumen

Los alimentos funcionales son aquellos que producen un efecto benéfico a la salud. Entre ellos se encuentran el yogurt y las leches fermentadas a las que se les añaden probióticos (Stanton et al., 2005). Debido al importante sector que ocupan estos alimentos, a la tendencia actual de consumir alimentos funcionales y a las ganancias que producen, existe el interés de adicionar probióticos a otros alimentos, como helados, cereales, chocolate, bebidas lácteas no fermentadas, etc. Ya que la eficacia de los probióticos depende de que lleguen vivos y sean capaces de adherirse a la mucosa y enterocitos del colon, es importante que sean capaces de resistir ambientes adversos durante la elaboración y vida de anaquel del producto y durante su consumo, a través de su paso por el tracto gastrointestinal (Burgain et al., 2011). Por lo tanto, es importante considerar una serie de factores tecnológicos durante el proceso, para garantizar que los probióticos permanezcan viables en el alimento. Siendo los helados un producto de gran aceptación entre niños y adolescentes, en esta revisión nos enfocaremos a los aspectos a considerar para elaborar helados probióticos.

Citas

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Publicado
2013-08-30
Sección
Artículos