Optimización en la elaboración de una barra energética a base de quinua germinada (Chenopodium quinoa Willdenow)

Abstract

The objective of this research was to develop a highly acceptable energy bar with the best nutritional characteristics of white quinoa (Chenopodium quinoa Willdenow). For this, quinoa was subjected to a germination process, controlling the soaking time and germination time. The ab treatment (6 hours of soaking + 18 hours of sprouting) obtained the highest protein content (14.95%), for this reason, it was destined to produce 15, 20 and 25% energy bars, where the F1 formulation (15% germinated quinoa) presented the best acceptability. In order to evaluate germination, an analysis of variance (ANOVA) and a response surface analysis were applied, while in energy bars, a hedonic scale of nine points, with 30 untrained panelists, evaluating color, flavor, texture and degree of acceptability.

Keywords

• quinoa
• sprouted
• energy bar
• formulation.