Browsing by Author "Silva Saquinga, Verónica Patricia"

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    Desarrollo del proceso tecnológico para la elaboración de barras nutritivas a partir de semillas de sacha inchi (Plukenetia volubilis) y quinua (Chenopodium quinoa) endulzado con miel de panela como una nueva alternativa de snack saludable en el Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Silva Saquinga, Verónica Patricia; Paredes Escobar, Mayra Liliana
    Nowadays, the demand for nutritious food is increasing in the world and access to a balanced diet is the best way to prevent or correct health problems, among others that largely are originated from malnutrition. Food research has focused on the study of the potential of Andean seeds, providing the necessary information for the food industry to adapt them with the purpose to offer innovative and healthy products. That is the reason why the present research work focused on the use of Andean seeds to generate a snack as a new consumption alternative. The study allowed developing and characterize cereal bars from seeds of Sacha inchi (Plukenetia volubilis) and Quinua (Chenopodium quinoa); for this, eight formulations were designed that included sacha inchi, quinoa, oat flake, wheat bran, raisins, dehydrated pineapple and panela honey. Allowing to establish that the components affect the physicochemical, sensory and microbiological characteristics of the cereal bars. As well as, establishing a suitable formulation from the mixture of seeds and using panela honey as a non-caloric sweetener and binding agent. The final product presented physicochemical properties according to the regulations in force in Ecuador, with a high content of protein, fiber and carbohydrates. Regarding sensory acceptability, the study carried out showed the best response to the formulation with similar proportions of sacha inchi, quinoa and panela honey. Finally, the shelf life of the bars established by the induction period and according to quality criteria such as fat content and microbiological count was 3 years and 3 months respectively.