Elaboración de un queso análogo sin el empleo de proteína de origen animal, hecho a base de amaranto dirigido para el consumo de personas con intolerancia a la lactosa

Abstract

Given the increasing prevalence of lactose intolerance, there is a growing need to develop food alternatives that replace conventional dairy products without compromising their nutritional and sensory properties. This research aimed to formulate a cream-type cheese analogue based on amaranth (Amaranthus caudatus L.) plant-based beverage, intended for consumers with lactose intolerance. The study followed a quantitative-experimental approach, structured into three phases: physicochemical characterization of the plant-based beverage, product formulation through pilot tests, and sensory acceptability analysis using a completely randomized block design. Five experimental formulations were developed and evaluated by 75 lactose-intolerant consumers using hedonic scales. Treatment T5 obtained the highest acceptance, particularly for attributes such as flavor, texture, and appearance. The physicochemical analysis of this formulation showed a moisture content of 65%, fat content of 35%, and protein content of 1.7%. To assess its industrial feasibility, a Process Flow Diagram (PFD) was designed, integrating the key technological stages and required equipment under criteria of efficiency, hygiene, and scalability. Results demonstrated that amaranth-based beverage is a suitable matrix for analogue products and that the developed cheese offers competitive sensory qualities and commercial potential. It is concluded that the proposed formulation not only meets nutritional and technological requirements but also represents a sustainable, functional, and inclusive alternative for the food industry.