Postres sin leche: revisión de la literatura

Autores/as

DOI:

https://doi.org/10.33448/rsd-v9i11.10275

Palabras clave:

Alternativas a la leche; Sucedáneos de la leche a base de hierbas; Helados comestibles; Postres fríos.

Resumen

El mercado brasileño de productos alimenticios con bajo contenido de lactosa y alimentos para la población vegana, intolerante a la lactosa e incluso el público que busca preferentemente alimentos sin lactosa, necesita diversificación. Esta revisión buscó describir artículos que abordaran el desarrollo y caracterización de postres no lácteos. Se realizó una búsqueda de referencias en las bases de datos CAPES, Lilacs, Scielo y ScienceDirect en septiembre de 2019 cubriendo el período 2010-2020 y utilizando los descriptores “Postres helados” o “Alternativas lácteas” o “No lácteos” o “ Helado ". Como criterio de selección se utilizaron artículos de investigación en inglés y portugués relacionados con postres no lácteos, la búsqueda permitió identificar 5 artículos que cumplieron con los criterios establecidos. Aunque el uso de sucedáneos de la leche de vaca ha sido explorado por la industria de los postres, aún queda mucho por explorar sobre las alternativas disponibles para innovar en el diseño de postres no lácteos, por lo que una revisión sobre el tema es sumamente interesante.

Citas

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Publicado

03/12/2020

Cómo citar

SILVA, J. M. da .; FERREIRA, G. C. A. .; OLIVEIRA, C. de M. .; GOMES, B. de O. .; MENDES, A. C. .; SANTOS, O. O. .; PIMENTEL, T. C. . Postres sin leche: revisión de la literatura. Research, Society and Development, [S. l.], v. 9, n. 11, p. e77691110275, 2020. DOI: 10.33448/rsd-v9i11.10275. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/10275. Acesso em: 17 jul. 2024.

Número

Sección

Ciencias Agrarias y Biológicas