Barras energéticas a base de cereales.

Abstract

In this study, the objective was to investigate different energy bars made from cereals. The most common cereals used in the production of energy bars were identified and compared to verify the nutritional value of each cereal used. Thesis repositories from universities (University of Guayaquil, University of the Americas), scientific articles (research and development in food science and technology) were analyzed and the results showed that the most common raw materials used by different authors are: amaranth, oats, quinoa and wheat. Other ingredients are also included, the ones that stand out are: honey, coconut, panela, chocolate, butter, water and sugar. The bar weights 25g, 30g, 50g, 100g. Five nutritional values were analyzed: energy (Kcal), protein, carbohydrates, fiber and fat. To perform the statistical analyzes, all the data obtained were transformed to the same weight in a 100g bar, and five formulations of each raw material were compared for each nutritional component. The following results were obtained in amaranth, oats, quinoa and wheat in energy (383.50, 435.71, 409.97 and 249.42 Kcal respectively), protein (10.56, 12.16, 11.63 and 12% respectively), carbohydrates (60.40, 63.42, 51.40 and 42.63% respectively), fiber (6.12, 3.87, 9.18, 10.22% respectively) and fat (12.90, 16.19, 13.84 and 11.03% respectively). It is concluded that the energy bars based on oats and quinoa contain the best nutritional values of carbohydrates, protein, energy and fat. It also has a high content of fiber which adds value compared to the other cereals studied. This makes an important contribution to the cereal bar since this is a nutritional and beneficial component for health.