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Abstract
The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids.
Highlights
The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains
The acceptability of the nutritional bar was high in children (93%) and met the children’s requirement for essential amino acids
Se realizaron análisis de composición químico proximal en los insumos utilizados en la formulación del producto extruido y la barra nutritiva
Summary
La formulación del producto extruido se realizó teniendo en cuenta el estudio de Roldán et al (2021) y Espinoza et al (2021). El desarrollo de las barras nutritivas se realizó en dos etapas, en la primera se evaluaron cuatro mezclas de insumos (F1, F2, F3, F4), para obtener el producto extruido. La elaboración de la barra nutritiva se realizó teniendo en cuenta el procedimiento reportado por Olivera et al (2012) con modificaciones. Según recomendación de Jaramillo (2013), la proporción de los ingredientes sólidos y líquidos para la elaboración de la barra nutritiva fue 37,5 % de mezcla líquida y 62,5 % de sólidos, respectivamente. El mezclado de los insumos se realizó en una mezcladora (Nova, Perú) y luego la mezcla fue colocada en un molde acerado de 2,0 cm de alto, 30,0 cm de largo y 12,0 cm de ancho. Las barras fueron enfriadas a temperatura ambiente (20±1oC) hasta formar una estructura sólida y crocante. Finalmente, las barras fueron envasadas en bolsas de aluminio laminadas y almacenadas a temperatura ambiente (20±1oC) hasta la evaluación correspondiente
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