{"id":33531,"date":"2026-08-08T08:48:16","date_gmt":"2026-08-08T15:48:16","guid":{"rendered":"https:\/\/eticacomunica.com.mx\/?p=33531"},"modified":"2026-08-08T08:48:16","modified_gmt":"2026-08-08T15:48:16","slug":"investigadora-de-la-uas-busca-revolucionar-la-industria-alimentaria-con-harina-de-lenteja-fermentada-para-combatir-la-diabetes-y-el-colesterol","status":"publish","type":"post","link":"https:\/\/eticacomunica.com.mx\/?p=33531","title":{"rendered":"Investigadora de la UAS busca revolucionar la industria alimentaria con harina de lenteja fermentada, para combatir la diabetes y el colesterol"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Con el objetivo de motivar a los estudiantes en el desarrollo de nuevos alimentos, la Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas de la Universidad Aut\u00f3noma de Sinaloa (UAS) realiz\u00f3 la Exposici\u00f3n de Protocolo de Tesis. En este evento, Clarissa Yamilet Brito Santib\u00e1\u00f1ez, estudiante de la Maestr\u00eda en Ciencia y Tecnolog\u00eda de los Alimentos, present\u00f3 su proyecto ante directores, docentes y alumnos.<br><br>La maestrante expuso su protocolo titulado: \u201cEfecto de la fermentaci\u00f3n en estado s\u00f3lido sobre propiedades nutricionales, bioactivas y tecnofuncionales de lenteja para generar un ingrediente funcional\u201d. Este trabajo plantea mejorar distintas propiedades nutricionales, incrementar el contenido de prote\u00ednas, reducir los componentes antinutricionales y liberar elementos como p\u00e9ptidos activos.<br><br>\u201cDe todas las leguminosas, las lentejas no son de las m\u00e1s estudiadas; aqu\u00ed tenemos una oportunidad para diversificar el uso de estas materias primas\u201d, refiri\u00f3 la estudiante.<br><br>Explic\u00f3 que la fermentaci\u00f3n en estado s\u00f3lido es una t\u00e9cnica en la que se utilizan microorganismos que generan una red de micelios. Esta red compacta la materia y aporta una estructura muy particular, similar a la del tempeh, un alimento muy popular en Indonesia que se origina a partir de la fermentaci\u00f3n natural de la soya.<br><br>En ese sentido, Brito Santib\u00e1\u00f1ez se\u00f1al\u00f3 que mediante esta t\u00e9cnica se pretende obtener una harina de lenteja con altas propiedades ben\u00e9ficas, la cual podr\u00eda emplearse en la alimentaci\u00f3n de personas con diabetes o colesterol alto a trav\u00e9s de la creaci\u00f3n de productos como totopos y cremas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con el objetivo de motivar a los estudiantes en el desarrollo de nuevos alimentos, la Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas de la Universidad Aut\u00f3noma de Sinaloa (UAS) realiz\u00f3 la Exposici\u00f3n&hellip;<\/p>\n","protected":false},"author":1,"featured_media":33530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[40],"tags":[41],"class_list":["post-33531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion","tag-uas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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