Desarrollo de un snack proteico a base de amaranto (Amaranthus spp.), nuez (Juglans regia l.) y semilla de zapallo (Cucurbita pepo l.), endulzado con miel de caña (Saccharum officinarum)

Abstract

The objective of this thesis was to develop a protein snack using natural ingredients such as amaranth, walnuts, pumpkin seeds, and cane honey. The proposal arose in response to the growing demand for healthy foods that not only provide nutritional value but are also appealing and satisfying to today's consumers. Two formulations were developed with different proportions of amaranth and cane honey, keeping the walnut and pumpkin seed content constant. To select the best formulation, a sensory evaluation was conducted with semi-trained panelists, who rated attributes such as smell, taste, texture, and acceptability. The results indicated that both formulations were sensorially acceptable, with no significant differences, so formulation one was selected for having a higher average acceptability in all sensorial aspects applied. Subsequently, physical-chemical, nutritional, and microbiological analyses were performed on the best formulation to verify the quality of the final product. The resulting snack had a high protein and healthy fat content, as well as good levels of fiber and essential minerals. The use of cane honey provided natural sweetness and antioxidant compounds. It was concluded that it is feasible to produce a functional and healthy snack with the proposed ingredients, which meets the technical parameters and can be positioned as an innovative alternative in the Ecuadorian market. In addition, it represents a conscious consumption option, aligned with more sustainable eating habits, and promotes the use of local products with high nutritional value.