Desarrollo de un snack a base de avena (Avena sativa L.), chía (Salvia hispánica L.), pasas de uva (Vitis vinifera L.), piña (Ananas comosus L.) y coco (Cocos nucifera L.) deshidratados, endulzado con edulcorante natural

Abstract

Ultra-processed snacks dominate the current market, creating an unmet demand for healthier, more nutritious, and sensorially acceptable alternatives. In response to this issue, the snack market remains saturated with products high in refined sugars and saturated fats, where the availability of healthy, nutritious, and sensorially appealing options is limited. Three formulations were developed by varying the proportions of oats and chia, while keeping the other ingredients constant. The methodology included yield, moisture, and instrumental texture analyses of the three formulations, followed by a sensory evaluation with thirty semi-trained panelists using a five-point hedonic scale. The best formulation selected was characterized through physicochemical, nutritional, and microbiological analyses according to AOAC and INEN methods. The results indicated that formulation one, prepared with a higher proportion of oats and a lower proportion of chia, showed the highest post-baking yield, met the moisture parameters established by regulations, and achieved the best sensory acceptance. The developed snack presented adequate levels of protein, healthy fats, and total dietary fiber, in addition to meeting the microbiological standards established by national regulations. It is concluded that producing a healthy snack using natural ingredients is feasible, offering an innovative alternative to ultra-processed products and contributing to the development of healthier foods that promote better consumption habits among the population.