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Nutrición Hospitalaria
versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611
Resumen
BEHRMANN, Alice Glaves; LOPEZ, José Gómez y ALVAREZ, Matías Monsalves. Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports. Nutr. Hosp. [online]. 2021, vol.38, n.5, pp.1075-1081. Epub 24-Ene-2022. ISSN 1699-5198. https://dx.doi.org/10.20960/nh.03632.
Introduction:
protein is an essential nutrient that can be obtained through different food sources. In recent years, a growing development in the food industry of dairy products with higher protein content has emerged in the national market.
Métodos:
the present work analyzed the nutritional information, protein content, and amino acid profile of high protein yogurts. Five main brands of high-protein yogurt (PY) were selected, as was a sample of regular yogurt (RY), and one of whey protein isolate (WP), which underwent a proximal analysis and amino acid profile by high-performance liquid chromatography (HPLC).
Results:
it was observed that the protein content of the analyzed YP ranged between 7.2 and 15.1 g/portion, representing 6.8 % to 11 % of total content, twice the content of YBAT (3,4 %). Regarding carbohydrates and fats, these were found to range between 6.25 and 13.5 g/serving and 0.9 and 5.3 g/serving, respectively. Leucine content of the PY varied between 0.6 and 1.5 g/portion, which was higher than RY (0.3 g/portion) and lower than WP (2.2 g/portion). The sum of essential amino acids was found to be between 3 and 6.9 g/portion in PY, 1.7 g/serving and 8.5 g/serving in WP.
Conclusion:
these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.
Palabras clave : Protein; Yogurt; Dairy; Skeletal muscle.