Formulación, Elaboración y Control de Calidad de Barras Energéticas a Base de Miel y Avena para la Empresa APICARE

Abstract

The formulation, elaboration and quality control of energy bars based on honey and oats was carried out at the Apicare company in the city of Riobamba, in the Biochemistry, Food, Microbiology and Instrumental laboratories of the Faculty of Sciences of ESPOCH. An inductive-deductive method was applied, for which cereals, pseudocereals, nuts, seeds and honey from the company were used. Two formulations of energy bars were chosen: F1: oats and quinoa (10:6) and F2: oats and amaranth (10: 6); applying the consumer test resulted in the acceptance of both energy bars, so the bromatological analysis and shelf life (fungi and yeasts, sensory tests, lipid oxidation and Arrhenius equation) of the two formulations were determined. The results obtained for F1 moisture 8.5%, protein 5.8%, fat 16.4%, ash 1.9%, fiber 3.6%, carbohydrates 63.8%, a caloric value of 1784 kJ and F2 with moisture 7.3%, protein 6.1%, ash 1.9%, fat 19.4%, fiber 4.4%, carbohydrates 60.9% and a caloric value of 1855 kJ, and a shelf life of 5 months. It is concluded that this product has good sanitary quality, is energetic due to its high carbohydrate content and meets the nutritional requirements, thus being suitable for consumption. It is recommended that energy bars be considered as a dietary supplement and ingested by physically active people since their caloric intake is high.