Desarrollo de una barra de cereal tipo energética mediante el uso de cascarilla de cacao (Theobroma cacao).

Abstract

The objective of the present investigation was to develop an energy-type cereal bar using cocoa husk (Theobroma cacao), in combination with oats, chia, amaranth, almonds, blueberries and invert sugar. The ingredients were organized into three groups: dry mix, consisting of oats, chia, amaranth, almond and cranberry, cocoa husk and inverted sugar. For the design of mixtures the statistical software Design Expert 11.0 was used; 18 formulations were established then processed and analyzed in duplicate at the Universidad Católica de Santiago de Guayaquil by a sensory panel made up of 7 semi-trained judges with the reference of a market bar that was called the control bar through a QDA. The sensory profiles of the formulation chosen by the program and one of the formulations approached the sensory profile developed by the control bar. This formula was determined as 55 % dry mix, 5 % cocoa husk and 40 % invert sugar. The physical, chemical, nutritional and sensory attributes mostly exceeded the control bar.