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Gabriela Grigioni, coordinadora técnica del proyecto y especialista del Instituto de Tecnología en Alimentos del INTA, señaló que se trata de un producto logrado a partir de la tecnología desarrollada por investigadores del instituto que incorpora a los fitoesteroles y antioxidantes naturales durante el proceso de elaboración.
El INTA junto con la empresa cordobesa Capilla del Señor S. A. presentaron el primer queso enriquecido con fitoesteroles y antioxidantes naturales de la Argentina.Es un producto que ayudaría a disminuir los niveles de colesterol y el riesgo de enfermedades cardiovasculares.
“Obtuvimos un queso Port Salut light, con fitoesteroles y tocoferoles naturales”, explicó Grigioni quien expresó: “Está demostrado científicamente que la ingesta 2,2 gramos de fitoesteroles, por cada 60 gramos de queso, ayuda a regular los niveles de colesterol de las personas que lo consumen, en el marco de una dieta equilibrada y un estilo de vida saludable”.
De acuerdo con Sergio Rizzo, especialista en alimentos del INTA, gracias a su composición química, “los fitoesteroles –compuestos de origen vegetal– regulan el colesterol total y producen una disminución del LDL, conocido como colesterol malo. Esta propiedad hace que este queso funcional ayude a prevenir el riesgo de padecer enfermedades cardiovasculares”.
Asimismo, Rizzo expresó que este producto posee, además, tocoferoles naturales. “Son compuestos, también de origen vegetal, que ejercen un efecto antioxidante protector sobre los demás nutrientes del alimento”.
Una de las principales ventajas de este desarrollo es que “se genera un producto natural que puede proporcionar beneficios a la salud que van más allá de los nutrientes tradicionales que contiene el queso, en solo una porción de 60 gramos”, expresó Rizzo quien agregó: “El desarrollo de productos lácteos funcionales proporciona la oportunidad de combinar alimentos de amplio uso y aceptabilidad con compuestos biológicamente activos”.
“Lo inédito de este desarrollo es la forma en que se realiza la incorporación de los fitoesteroles durante el proceso de elaboración”, indicó Grigioni y aseguró: “Según los estudios que realizamos, el queso presenta el sabor y la textura que los consumidores esperan de un queso Port Salut Light”
