Evaluación bromatológica de cuatro formulaciones de barras energéticas elaboradas con ingredientes funcionales

Abstract

The aim of this project was the elaboration of the nutritional label of an energetic bar produced with functional foods (ingredients) and the addition of three types of vegetable protein. Preliminary studies were carried out to determine the formulation and the standardization on an artisan process. Three treatments were elaborated with three different types of protein (Provita C®, Provita C65® and Probalance®) and a fourth treatment was considered as a control (no protein added), then bromatological and sensorial analyses were performed. A factorial design of one factor (type of protein) and four levels was used, and an ANOVA (analysis of variance, 95% of confidence interval) was carried out. Data from the sensorial analysis were obtained with a hedonic scale of five points and analyzed by descriptive statistical methods calculating the typical deviation. The protein and lipids content were significantly affected by the addition of protein (P<0.05), and a highly significant effect (P<0.01) in the total fiber content. The Duncan test showed significant differences (P<0.05) in the lipids content were the control showed the highest value (28.23%) compared with other treatments. Regarding the protein content, treatments added with Provita C® and Provita C65® showed the highest values (11.8% and 11.1%, respectively). On the other hand, control and Probalance® treatments presented the highest values of total dietary fiber. Results from the sensorial analysis showed that the typical deviation was higher in the consistency and crunchiness parameters, which demonstrated different perception of these sensorial characteristics by the panelists. Besides, panelists evaluated the treatment added with Provita C® as the best with an average of 3.95. The selection of the best treatment was based on its bromatological properties and sensorial performance: highest total fiber content, lowest carbohydrates amount, and lowest calories amount (energy). From bromatological data, description of the nutritional label was achieved according to the Mexican normativity (NOM-051-SCFI/SSA1-2010). Results from ANOVA showed a significant effect (P<0.05) in the amount of calories in the developed treatments. Treatment added with Provita C® showed the highest amount of calories with 151 kcal/30 g. Finally, it was possible obtaining a unique formula to produce a cereal based bar with functional ingredients that can be classified as an energetic product. Additionally, the final product could be considered different from those offered in the market, since it provided nutrients of high quality and functional characteristics.

Date of Award	2019
Original language	Spanish
Supervisor	Anayansi Escalante Aburto (Supervisor)