Elaboración de productos sucedáneos con base en levadura nutricional para desarrollar nuevas propuestas veganas

Abstract

The proposed intervention project aims to apply nutritional yeast as an aroma and flavor agent in five plant-based substitute products with the purpose of developing a vegan gastronomic proposal. The application of this product opens the possibilities of developing new recipes or restructuring classic preparations in vegan version by giving it a more appetizing aroma and more attractive flavors. This project includes an updated literature review on nutritional yeast and its bromatological properties, it also compiles the development of the five substitute products and the execution of a gastronomic proposal of 20 vegan recipes. Both the products and the dishes created were subjected to tasting analysis by an expert panel to assess their organoleptic attributes. The substitute products developed were: mozzarella cheese, mayonnaise, Spanish sauce, seitan and fermented vegetable drink, all of them based on plants which in turn were given aroma and flavored with nutritional yeast; after this, a gastronomic proposal of four recipes for each of them was recreated with these substitute products, in this offer classics of international cuisine were made in their vegan adaptation in order to determine how much it resembles in aroma, flavor and texture to their original versions. From the analysis obtained from the development of substitute products and the recipes produced from them, it allowed to demonstrate the relevance of nutritional yeast as an aroma and flavor agent in the production of plant-based dishes, allowing the diversification of vegan proposals increasing their attractiveness and palatability. KEYWORDS: Nutritional yeast. Vegan. Substitute. Tasting.