Desarrollo de una barra nutricional a base de higo (Ficus carica L.), quinua (Chenopodium quinoa) y chía (Salvia hispanica), endulzada con stevia (Stevia rebaudian).

Abstract

Today, food is a subject of much controversy because little by little it faces multiple factors that make people not consume the necessary food for their body, this is due to lack of time, lack of money among others. In the country people do not have an ideal level of food, the right thing is to consume five meals a day breakfast, lunch, dinner and between each of them perform what is commonly known as snack. In general, people usually consume something not very heavy and pleasant, which is why the main objective of this research was to present a healthy and healthy alternative through a nutritional bar. The nutritional bar is a natural, nutritious nutritional supplement that increases energy, this being a healthier option for people who consume it. The statistical program Design expert version 12 was used to obtain the treatments that were developed in the execution of the present investigation. To determine the sensory analyzes, responses were obtained through a tasting sheet and then proceed to introduce the results to the program mentioned above. The best formulation was that which is composed of 55 % for the raw material (fig), 35% in the combination of seeds (chia and quinoa) and 10% for stevia dissolved in water. The different parameters to the treatment with greater acceptance were evaluated and this was sent to an external laboratory where the physical, chemical and microbiological analyzes were performed. The new product contains 7.00 % protein, 9.12 % moisture, 3.33 % fat, 66.00 % carbohydrates, 1.06 % ash, 73.85 Kcal, 10.25 % fiber, <10 ufc/g of Yeasts and Molds and <10 ufc/g of E. coli. In addition, there is a benefit / cost of USD 1.10, which means that, for every USD 1.00 invested, USD 0.10 is earned.