Diseño de un proceso para la elaboración de una bebida energética y nutritiva a base de harina de amaranto (Amaranthus caudatus L.), maracuyá (Passiflora Edulis) y panela

Abstract

The objective of the present work of curricular integration was to elaborate an energy and nutritious drink based on amaranth flour (Amaranthus caudatus L.), passion fruit (Passiflora edulis) and panela. The development was carried out in the laboratory of Industrial Processes of the Faculty of Sciences of the Higher Education Polytechnic School of Chimborazo. Raw materials were acquired from supermarkets and markets in the city of Riobamba, which were characterized according to the corresponding standards, for amaranth flour NTE.INEN 616, passion fruit pulp NTE.INEN 2337 and granulated panela NTE.INEN 2332. For the development of the work, a 2^2 factorial design was used, from which four treatments were obtained with three replications each; for the quality control of these treatments, analyses of ºBrix, density and pH were carried out, data that were used for an ANOVA analysis. In order to choose the best treatment, surveys were carried out with 100 people aged between 17 and 65 years, including women and men, and color, smell, consistency and flavor attributes were evaluated, with T4 being the most acceptable, which has a mass composition of 2, 88% amaranth flour, 11,52% granulated panela, 57,57% water, 27,76% passion fruit pulp, 0,07% potassium sorbate and 0,20% mint flavoring, which underwent physical, chemical and microbiological characterization analyses that complies with the NTE INEN 2411 (2017) standard. Likewise, engineering calculations, mass and energy balances and the design of equipment for production at industrial level and its financial analysis were carried out. It is concluded that a drink made up of amaranth flour, passion fruit and panela is a real energy and nutritional contribution. It is recommended to manufacture other products from amaranth flour because of its versatility.