TY - GEN
T1 - Barras energéticas a base de quinua, kiwicha y chía
T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
AU - Aguilar, Mario Sergio Espinoza
AU - Miano, Alberto Claudio
AU - Obregón, Jesús
AU - Barraza-Jáuregui, Gabriela
AU - Siche, Raúl
N1 - Publisher Copyright:
© 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2020
Y1 - 2020
N2 - The aim of this study was to evaluate the physical, textural and general acceptability characteristics of energy bars made with quinoa grains (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus L.) and chia seeds (Salvia hispanica L.). To obtain the combinations of the treatments, a simplex with expanded centroid mixture design was used, considering as components: quinoa (Q: 70 - 80%), kiwicha (K: 10 - 20%) and chia (C: 10 - 20%). The statistical analysis reported that the proportion of Q:K:C significantly affected the hardness, fracturability, chewiness, cohesivity values, the value of the sound peaks generated at the time of the cut, as well as the sensorial texture and general acceptability of the bars. The treatment Q: 70%, K: 10%, C: 20%, obtained the highest values of hardness, fracturability and chewiness while the treatment Q: 80%, K: 10%, C: 10% presented lowest values. The treatment Q: 72%, K: 12%, C: 17% had higher sensory texture value and general acceptability, with average values between 6 and 7 on the hedonic scale from 1 to 9, which indicate “I liked it slightly" and "liked moderately", respectively.
AB - The aim of this study was to evaluate the physical, textural and general acceptability characteristics of energy bars made with quinoa grains (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus L.) and chia seeds (Salvia hispanica L.). To obtain the combinations of the treatments, a simplex with expanded centroid mixture design was used, considering as components: quinoa (Q: 70 - 80%), kiwicha (K: 10 - 20%) and chia (C: 10 - 20%). The statistical analysis reported that the proportion of Q:K:C significantly affected the hardness, fracturability, chewiness, cohesivity values, the value of the sound peaks generated at the time of the cut, as well as the sensorial texture and general acceptability of the bars. The treatment Q: 70%, K: 10%, C: 20%, obtained the highest values of hardness, fracturability and chewiness while the treatment Q: 80%, K: 10%, C: 10% presented lowest values. The treatment Q: 72%, K: 12%, C: 17% had higher sensory texture value and general acceptability, with average values between 6 and 7 on the hedonic scale from 1 to 9, which indicate “I liked it slightly" and "liked moderately", respectively.
KW - Bars
KW - Mix design
KW - Quinoa
KW - Sound peaks
KW - Texture profile
UR - https://www.scopus.com/pages/publications/85096752729
U2 - 10.18687/LACCEI2020.1.1.377
DO - 10.18687/LACCEI2020.1.1.377
M3 - Contribución a la conferencia
AN - SCOPUS:85096752729
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Y2 - 27 July 2020 through 31 July 2020
ER -