Cacao: Innovación, productividad y aplicación en productos lácteos caprinos
DOI:
https://doi.org/10.33448/rsd-v13i1.44669Palabras clave:
Cacao; Leche de cabra; Mercado; Prebiótico.Resumen
El cacao es uno de los productos agrícolas más importantes del mundo, tiene una cadena productiva bien establecida y Brasil es uno de los mayores productores del mundo. Se considera una materia prima viable para la producción de alimentos funcionales, debido a sus altos niveles de sustancias bioactivas y antioxidantes. Por lo tanto, el estudio tiene como objetivo conceptualizar el cacao en términos de origen, productividad, impacto en la salud, innovación en la industria alimentaria, además de la factibilidad de su aplicación en productos lácteos caprinos a través de una revisión bibliográfica. El abordaje metodológico permitió el uso de estudios experimentales y no experimentales para tener una comprensión completa del tema propuesto. La búsqueda se realizó sobre la base de ScienceDirect, Scielo, Web of Science, SCOPUS y Schollar Google y se restringió a estudios de acceso abierto publicados entre 2019 y 2023 usando “cacao”, “saludable”, “lácteo”, “leche de cabra” como palabras -clave. A través del estudio, fue posible analizar la cadena productiva del cacao en términos del escenario mundial, entendiendo que a pesar de la pandemia del covid-19, el cacao sigue siendo relevante, prometedor y demandado en el mercado. Usándolo como base, es posible desarrollar una gama de productos con un alto contenido de compuestos bioactivos, trayendo así beneficios a la salud del consumidor. También se puede ver la factibilidad de agregar cacao asociado a otras sustancias probióticas y prebióticas en productos lácteos caprinos, resultando así en productos accesibles a la sociedad con características nutricionales y sensoriales satisfactorias.
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