Abstract

(Received: 2015/03/18 - Accepted: 2015/05/27)Three levels of paste Plukenetia volubilis (Sacha Inchi) consisting of 10, 15% and 20% were evaluated to replace the weight percent lard conventionally used to improve the nutritional quality of the common hamburger, compared with a reference group. The experimental units were 10 burgers, weighing 100 g. each and a total of 120 were analyzed in a completely randomized design with three replications. The research was conducted in the Universidad Estatal Amazónica and bromatológics and microbiological analyzes to determine the quality of the raw material and products are made in laboratory of the Faculty of Chemical Sciences of the Universidad Central del Ecuador. As supplements sensory tests and studies Benefit / Cost performed. The results show the variation of 10% pulp Sacha Inchi as the most recommended for use in industry.

Abstract

In this work, the optimization results are presented in the formulation of an energy bar of sacha inchi (Plukenetia volubilis), applying the statistical design of mixtures for the analysis of composition and caloric power in the bar. Energy bars consisting of amaranth, quinoa, dehydrated pineapple, oats, honey and sacha inchi were developed. In each composition, the amounts of honey and sacha inchi were modified, selecting three bars with the greatest difference between their compositions and caloric power. When conducting an acceptability analysis based on the application of a survey, the potential consumers turned out to be people between 19 and 24 years old. In addition to performing an evaluation of the caloric intake to all the bars produced, a compositional or proximal analysis was carried out on the bar with the greatest acceptance, on the basis of which new formulations were developed, maintaining the caloric intake value and validating the acceptance by the consumer in each new formulation. Concluding that there are significant differences regarding the acceptance of the optimized and non-optimized bar, since the non-optimized bar has a higher content of sacha inchi than the non-optimized one (35 % wt and 30 % wt, respectively) and in terms of honey content, the non-optimized bar has a higher content than the optimized one (30 % wt and 20 % wt, respectively). An alternative energy bar was obtained that promotes the consumption of native cereals and lipids that also have a great nutritional contribution.