Abstract
The creole guava (Psidium guajava) is a fruit native to tropical America, is characterized by having a high intake of vitamins A and C. It has a pulp yield of 77% with 23% residues (seeds and husk), which They can be used as food ingredients. The seed has a high content of dietary fiber (72%) and fat (10%), highlighting the content of linoleic acid. The objective of this research is to obtain a bar of vegan cereals taking advantage of all the components of the guava to solve the problems that arise in Anolaima due to the post-harvest losses of the fruit. For this, a design of mixtures of extreme vertices was used with four random factors (quinoa, candied guayaba peel, peanut and quinoa pop), obtaining 7 different formulations, the variable variables being the instrumental (TPA) and sensory (JAR) texture. The results obtained by the tpa allowed to know the hardness of all the formulations, the values obtained range from 2500 gf to 6300 gf in the first bite and 2300 gf to 5000 gf in the second bite. The results obtained with the sensorial (JAR) established a range of hardness for the selection of the cereal bar, but it is necessary to perform another sensorial (JAR) for the attributes that were not evaluated.
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