Formulación, elaboración y análisis bromatológico de barras energéticas de quinua fortificadas con achicoria, para el consumo de personas celiacas

Abstract

The main objective of this research study was to carry oüt the formulation, preparation, and bromatological analysis of quinoa energy bars fortified with chicory, for consumption by people with coeliac disease, using an experimental and quantitative design analysis. The study sample consisted of 30 energy bars of the best formulation according to the bromatological analysis and 30 people (15 people with coeliac disease and 15 people without the disease), The study was carried out in three phases: energy bars were formulated using quinoa, natural sweeteners, and nuts, gluten-free energy bars fortified with chicory were produced using the assembly process, and a bromatological and sensory analysis of the energy bars was carried out to determine the nutritional value and acceptability of the product. The results showed that, after making three formulations of energy bars, number 3 was chosen, which had ingredients such as quinoa, chicory syrup, panela, walnut, almond, sesame, and peanut. The bromatological analysis showed 10.431% moisture, 2.180% ash, 8.990% fat, 15.2% protein, 22.150% sugars, and 2.87% fiber. Microbiological analysis showed the absence of Escherichia coli, 2.0*102 colony forming units (CFU) of mesophilic aerobes, and 9.0*101 CFU of molds and yeasts. Finally, people were surveyed to assess the acceptance of the product and it was determined that the Energy Bar formulation 3 was accepted for its odor, taste, texture, and color characteristics. It was concluded that, after pertörming the Wilcoxon-MannWhitney statistical analysis, there was no significant difference in the appreciation of taste, smell, appearance, texture, and frequency of consumption between coeliac and noncoeliac people. It is recommended to investigate how certain ingredients may interact with the digestive system of coeliac and non-coeliac consumers and their sensory perception.