Estado del arte del gusto graso
DOI:
https://doi.org/10.17533/udea.penh.v22n1a07Palabras clave:
gusto, sustitutos de grasa, grasa alimentaria, percepción del gusto, grasa, lípidosResumen
Antecedentes: existe evidencia científica sobre la detección y reconocimiento del sabor a grasa en las papilas gustativas, y sobre la relación entre las propiedades sensoriales de los lípidos en los alimentos, la nutrición y la salud pública. Objetivo: presentar los avances investigativos en la cualidad del sabor a grasa y las estrategias actuales para lograr el cumplimiento de las recomendaciones del consumo de lípidos. Resultados: existen bases fisiológicas para afirmar que el sabor graso constituye uno de los gustos básicos, en los que están identificados sus posibles receptores y polimorfismos. La sensibilidad de estos receptores a los ácidos grasos se afecta por el consumo de grasa. La grasa dietaria se puede reducir cambiando los métodos de cocción y en la industria alimentaria usando reemplazantes de grasa. Conclusión: el gusto graso podría estar modulado por factores genéticos y ambientales. Existen variantes genéticas de los receptores y su sensibilidad depende de la grasa dietaria. Los reemplazantes de grasa son una alternativa para reducir su aporte alimentario.
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