Uso de Polioles en la Industria de la Confitería
Resumen
La industria de la confitería busca satisfacer la demanda de productos palatables manteniendo opciones saludables, debido a los efectos negativos del consumo excesivo de azúcar en la salud. Esta investigación se centró en el uso de polioles como alternativa al azúcar en la industria de la confitería. Se abordó la clasificación de los productos de confitería y la evaluación nutricional de los polioles, metabolismo, impacto en la salud, percepción del consumidor y aplicaciones para brindar una visión general beneficiosa para los interesados. Los resultados indicaron que los polioles son eficaces como sustitutos del azúcar debido a su capacidad como agentes de carga, su bajo índice glucémico y su menor contenido calórico. Además, no afectan los niveles de insulina y presentan efectos beneficiosos para la salud bucal. Sin embargo, su uso presenta desafíos en términos de sabor y costos de producción, y el consumo excesivo puede causar efectos secundarios gastrointestinales. En conclusión, la investigación respaldó el uso de los polioles como alternativas viables al azúcar en la confitería, contribuyendo a ofrecer productos más saludables, aunque se deben considerar las preferencias del consumidor y los posibles efectos secundarios en el desarrollo de estos productos.
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Derechos de autor 2024 Mario de Jesús González-Otamendi, Jesús Guadalupe Pérez-Flores , Elizabeth Contreras-López , Karla Soto-Vega , Laura García-Curiel, Emmanuel Pérez-Escalante, Desiree Islas-Martínez, Carlos Ángel Jijón, Lizbeth Anahí Portillo-Torres
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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