Uso del acaí liofilizado (Euterpe oleracea) en la producción de barras tipo energéticas.

Abstract

The objective of this research was to develop an energy-type cereal bar through the use of freeze-dried acaí (Euterpe oleracea), in combination with quinoa, oats, blueberries, almonds and honey, the latter being the sweetener in the mixture. The raw material was analyzed physically and chemically, as well as the final product. The ingredients were organized in groups, dry mix made up of quinoa, oatmeal and blueberries and compacting raw materials acaí, honey and almond butter. The statistical software Design Expert was used for the design of mixtures, 20 of the appropriate formulations were found, the 30 % with the highest protein content were chosen, they were processed and then evaluated sensorially by 40 semi-trained judges, belonging to the Nutrition career of the Faculty of Medicine at the Catholic University of Santiago de Guayaquil, the results obtained were expressed through a QDA. The sensory profiles of the formulation chosen by the program presented a differentiation compared to the control bar chosen in the market. The formula was determined as 70 % dry mix, 10 % açaí, 10 % honey and 10 % almond butter. As a result of the analysis of the final product, the following results were obtained: protein 16.88 %, fat 17.92 %, fiber 7.90 %, moisture 7.21 % and carbohydrates 36.26 %, taking into account what is indicated by the INEN regulations.