Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración y evaluación de un snack nutritivo a partir de lenteja roja (Lens culinaris subsp. culinaris) y harina de avena (Avena sativa L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Freire Alvarez, Sandy Dennise; Ortiz Escobar, Jacqueline de las MercedesToday's society, fast-paced lifestyles, stress and unhealthy eating habits affect human well-being, prompting the food industry to develop new products based on legumes and cereals that, despite their high nutritional value, are not used in food development. Snacks are widely appreciated and consumed between main meals, representing one third of the daily energy intake. However, many of these products are high in calories and low in nutrients, which contributes negatively to health, increasing the risk of diseases such as cardiovascular disease, hypertension, obesity and diabetes, among others.In the present work, a "nutritious snack" was prepared and evaluated with a mixture of red lentil (Lens culinaris subsp. Culinaris) and oat flour (Avena sativa L.), using appropriate technology, a yield of 74.89 percent was obtained. Four formulations were proposed and by means of a sensory analysis, the best treatment was determined, containing 65 percent red lentil and 35 percent oat flour. The snack complies with current regulations for this type of product and has attractive sensory characteristics and stands out for its high protein, fiber and low-fat content, which contributes to a healthier lipid profile. In conclusion, its consumption can bring more benefits than commercial products on the market.