Desarrollo de una formulación para una barra nutritiva a base de quinua y chía.

Abstract

The objective of this research was to develop a formulation for a nutritional bar based on pop quinoa, toasted quinoa and chia. The physical-chemical and microbiological characteristics of the most acceptable formulation were analyzed. The product was elaborated in the company "COPROBICH" and the analyses were carried out in the laboratories of Bromatology and Biological Sciences of the Faculty of Animal Sciences. Different levels of pop and toasted quinoa (22.5, 47.5 and 72.5%) and chia at the same level (5%) were used during processing. For the statistical analysis, an analysis of variance for differences ADEVA and Tukey mean comparison tests were applied with a significance level of 0.05 with five replicates per treatment. The experimental size unit was 25g. With respect to sensory evaluation, two sensory tests were used: flash profile and affective test with untrained judges. In addition, a cost-benefit analysis of the most accepted formulation was carried out. Treatment three presented better results according to the sensory panel. The physical-chemical and microbiological analyses are within the range established by NTE INEN 2595:2011 for granolas. It is concluded that the physical-chemical tests, presented a moisture 8.17%, ash 2.19%, protein 6.93%, fat 3.16%, fiber 6.12%, with a cost benefit of $1.30. The use of quinoa and chia for the elaboration of bars is recommended, since it has great beneficial properties.