Elaboración de una barra energética a base de Macleania rupestris (Kunth) A.C. Sm. como suplemento alimenticio

Abstract

Macleania rupestris (Kunth) A.C. Sm. It is a species belonging to the Ericaceae family, it generally grows in the moors at an altitude of 2,200 to 3,500 meters above sea level. Currently this fruit is not commercialized in its natural state, being a minimally exploited species, the purpose of this work is the elaboration of energy bars based on Macleania rupestris as a food supplement. An AxB experimental design was used, corresponding to the combination of 2 components: dehydrated fruit of Macleania rupestris and honey, which generated 6 treatments. The sensory analysis was carried out in order to select the best treatment, where the ANOVA reported a significant difference, establishing treatment 3 as the best (15 percent of dehydrated fruit of M. rupestris and 30 percent of honey). The bromatological analyzes were determined as a percentage of the best treatment: 6.48 moisture, 1.5 ash, 10.5 protein, 19.67 fiber, 9.23 fat, 52.62 carbohydrate and 335.35 kilo calories of caloric energy. The product also presented good microbial quality and the values determined with respect to molds, yeasts, total coliforms and E. coli are within the limits established by the INEN 2595 Regulation. Through the market study it was determined that the consumers of bars would be willing to consume the product, in addition, being an innovative product with a sale cost of 0.75 cents. per 68 g of product.