Bulk Brown Rice Protein 80% - 500g 16 Doses

Ensayo cruzado doble ciego (2025) en adultos entrenados en resistencia: una mezcla de proteínas vegetales que incluye arroz pardo (39,5%) estimuló la síntesis proteica post-ejercicio de manera equivalente al whey cuando se consumieron 32 g con perfil aminoacídico complementado.

Revisión sistemática 2025: las proteínas vegetales incluyendo arroz integral, cuando se consumen en dosis adecuadas (≥30g con ≥2,5g leucina), pueden igualar la recuperación muscular del whey en adultos jóvenes sanos.

Introduction: In Mexico, the consumption of sweetened beverages (85.8%) has contributed to weight gain and diabetes, according to the 2018 National Health and Nutrition Survey (ENSANUT). The development of healthy and functional beverages for the general population, including those with health conditions, can be beneficial if integrated into their diet. Whey is a source of branched-chain amino acids and improves lipid metabolism; mesquite has a low glycemic index, low carbohydrate content, is gluten-free, and high in dietary fiber; barley is rich in vitamins, minerals, and dietary fiber; rice protein contains essential amino acids and has a low glycemic index. Objectives: To formulate and characterize a powdered beverage based on whey, mesquite (Prosopis spp.), barley, and rice protein, following the requirements of NOM-015-SSA2-2010. Materials and Methods: Physicochemical properties (moisture, ash, protein, ether extract, dietary fiber, and carbohydrates), microbiological parameters, and characterization (particle size, bulk and tapped density, angle of repose, flowability, wettability index, solubility and insolubility index, and pH) were evaluated for both raw materials and the final product. Four formulations were proposed according to the requirements established in NOM-015-SSA2-2010. Sensory evaluations of acceptability levels were carried out. Results and Discussion: Among the four formulations, formulation 1 was selected due to its physicochemical characteristics and performance: lower insolubility index (5 mL/50 mL sample), higher solubility index (90%), and shorter wettability time (126 s). The final sensory evaluation (acceptability level) with 120 volunteers showed that, among the three flavors tested, vanilla was the most preferred. Conclusions: A powdered beverage formulation was obtained as a snack option using the proposed raw materials and considering the requirements of NOM-015-SSA2-2010. Based on sensory evaluation, vanilla was selected as the pre

La inclusión de insectos comestibles en la dieta humana como fuente alternativa de proteína es una propuesta prometedora en el desarrollo de alimentos sostenibles. Además, los insectos representan una alternativa más sostenible frente a la ganadería, al requerir menos recursos y generar menos emisiones contaminantes. En este estudio se elaboraron galletas con harina de arroz y polvo de Tenebrio molitor, evaluando su composición proximal. Por cada 100 g de producto, se obtuvo: humedad 12.78 %, proteína 6.09 % ± 2.16, grasa total 11.39 % ± 0.25, grasa saturada 2.89 % ± 0.10, fibra cruda 1.19 %, carbohidratos totales 64.45 % y azúcares totales 1.04 %. El uso de Tenebrio molitor contribuyó al contenido proteico y al perfil lipídico, en particular por la presencia de lípidos insaturados como el oleico y el linoleico, conocidos por sus beneficios sobre la salud cardiovascular. En comparación con productos comerciales, las galletas presentaron menor contenido de grasas saturadas y azúcares, lo que sugiere un perfil nutricional más equilibrado.