Desarrollo de una barra energética a base de avena (Avena sativa), maní (Arachis hypogaea), guayusa (Ilex guayusa) endulzada con miel de abeja.

Abstract

The objective of this research was to develop an energy bar based on oats, peanut butter, guayusa and honey, meeting the nutritional requirements. Five treatments were established with three repetitions each, which were analyzed physically, chemically and microbiologically in the laboratories of the Faculty of Technical Education for Development. In addition, the products were sensory evaluated with the help of students from the aforementioned Faculty, taking the Likert scale as a reference, analyzing taste, smell, color, texture and acceptability. Kruskal Wallis and multivariate analysis of variance by Wilks, Pillai, Lawley-Hotteling and Roy statistically analyzed the results with the help of the Infostat 2019 statistical program through non-parametric analysis. The best treatment was number four, which was compared with a bar established in the market, through a sensory evaluation with the help of students in Nutrition training, obtaining non-significant results among them; On the other hand, the cost benefit of the production of energy bars was obtained, obtaining as a result of bar 1 of 50 cents, bar 2 with 45 cents, bar 3 with 45 cents, bar 4 with 41 cents, bar 5 with 48 cents, for Consequently, it can be concluded that bar 4 has a lower cost production.