Desarrollo de una barra energética a partir de cultivos andinos: Quinoa (Chenopodium quinoa), Avena (Avena Sativa) y Amaranto (Amaranthus Caudatus L.)

Abstract

This project focuses on Andean crops and their influence on the formulation of an energy bar, considering within this group cereals such as Oats (Avena sativa) and the pseudocereals Quinoa (Chenopodium quinoa) and Amaranth (Amaranthus Caudatus L.). The Solver add-in for the Excel spreadsheet was used. Through an adjustment of values within the objective and restriction cells, they manage to give the desired value, finding an optimal value while minimizing costs. Once the formulation was defined, the product was elaborated. The physicochemical analyzes performed were presented in percentage: 5.02 moisture, 1.85 ash, 28.3 fat, 15.9 protein, 13.8 fiber, 35.13 carbohydrate and 458.82 kilocalories of energy. The same ones that met the established standards and norms, except for fat, which had a high value attributed mainly to butter and the presence of nuts within the formulation. The elaborated product presented a very low value of mesophilic aerobes, it is acceptable within the microbiological part, representing a good food safety. The texture analysis was performed in terms of hardness obtaining a value of 1757 grams. The sensory analysis was carried out to obtain a sensory profile and to know which of the parameters the consumer prefers. Through the calculation of the economic feasibility, a net value of 0.75 cents per 75 grams of bar was obtained, through the financial indicators, a viability was obtained since there are positive values.