Estudio de una bebida láctea a base de suero de leche, utilizando quinua con adición de probióticos

Abstract

Artisanal cheese industries face a significant challenge due to the generation of a large quantity of whey, often sold at low prices or directly discarded into drainage systems due to a lack of understanding about its potential use despite its high nutritional value. Therefore, this research aimed to analyze a dairy beverage produced from whey and quinoa by adding probiotics. The methodology employed involved a systematic review following the guidelines established by the PRISMA 2020 statement. This rigorous process entailed a comprehensive exploration, expansion, and refinement of information across four distinct stages: identification, selection, choice, and inclusion. After developing the systematic search, a ten-studies examination incorporating the most relevant information was essential. The findings from these articles revealed that quinoa is a valuable nourishment rich in vitamins, minerals, and phenolic compounds with antioxidant properties, suggesting remarkable opportunities for producing innovative food products that significantly contribute to dietary intake when combined with whey. Based on this study, the findings reported that a dairy beverage made from whey and quinoa owes the potential for new products development due to its high nutritional value, sensory acceptability, and good profitability compared to other market products.