Análisis bibliográfico de las propiedades fisicoquímicas del suero de leche como componente suplementario en la dieta de deportistas.
Fecha
2022
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
En el presente trabajo de investigación se realizó un análisis bibliográfico sobre las propiedades fisicoquímicas del suero de leche como suplemento deportivo en la dieta de personas que asisten a un gimnasio, así como en los deportistas, se empleó la investigación descriptiva, bibliográfica o documental, en compañía de un enfoque cuantitativo, a través de la encuesta como instrumento de recolección de datos, la misma que fue aplicada a las personas que asisten al gimnasio. Una vez obtenida la información se encontró que el 41,18% de los encuestados prefiere consumir suplementos deportivos ricos en proteínas, debido a que otorgan múltiples beneficios como la rápida digestión, el aumento en la masa muscular y la recuperación después del ejercicio. Además, se caracterizaron las propiedades fisicoquímicas del suero de leche, encontrándose como clasificación en dulce o ácido con propiedades similares.
In the present research work, a bibliographical analysis was carried out on the physicochemical properties of whey as a sports supplement in the diet of people who attend a gym, as well as in athletes, a descriptive, bibliographical or documentary research was used, in company of a quantitative approach, where the survey was used as a data collection instrument, the same one that was applied to the people who attend the gym. Once the information was obtained, it was found that 41.18% of those surveyed prefer to consume sports supplements rich in protein, because they provide multiple benefits such as rapid digestion, increased muscle mass and recovery after exercise. In addition, the physicochemical properties of whey were characterized, finding that according to them they are classified as sweet or acid.
In the present research work, a bibliographical analysis was carried out on the physicochemical properties of whey as a sports supplement in the diet of people who attend a gym, as well as in athletes, a descriptive, bibliographical or documentary research was used, in company of a quantitative approach, where the survey was used as a data collection instrument, the same one that was applied to the people who attend the gym. Once the information was obtained, it was found that 41.18% of those surveyed prefer to consume sports supplements rich in protein, because they provide multiple benefits such as rapid digestion, increased muscle mass and recovery after exercise. In addition, the physicochemical properties of whey were characterized, finding that according to them they are classified as sweet or acid.
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SUERO DE LECHE, SUPLEMENTOS DEPORTIVOS, PROPIEDADES FISICOQUÍMICA