Abstract

CORO QUISPE, Jhoselin; KOLLER CLAURE, Adriana  and  ZABALAGA DAVILA, Rosa. Formulation of a healthy and nutritious snack, based on the requirements of the cochabambina demand. RevActaNova. [online]. 2023, vol.11, n.1, pp.65-75.  Epub Mar 31, 2023. ISSN 1683-0789.  https://doi.org/10.35319/acta-nova.202317.

In Bolivia, the industry of processed amaranthaceae products is in an early stage of development, amaranthaceae are mainly marketed in the form of grains, most of the production goes for export and only between 5% and 10% is transforms it into a value-added product. For this reason, the interest arose in formulating a healthy and nutritious snack, for this purpose, 210 people between 18 and 65 years old, from Cercado Cochabamba, were surveyed, thus it was possible to determine the preference that the Cochabamba population has towards a healthy snack, which is why that hedonic tests were carried out to determine the formulation of a healthy snack from organic amaranths, honey and chocolate. These tests followed an experimental design with five samples which were distributed to twelve inexperienced jurors. Their responses were subjected to a statistical analysis, where the results were subjected to a two- factor analysis of variance with a confidence level of 95. %, with these results it was concluded that the snack is accepted with the attributes odor, color, flavor and texture, on the other hand, to discriminate between the means, the Tukey honestly significant difference procedure was used, with the statistical analysis it was concluded that the most widely accepted formulation is made up of 48% amaranthus, 38% chocolate, 9% cañahua and 5% honey. Finally, once the formulation was determined, the characterization of the finished product was carried out, showing a significant protein value.

Keywords : snacks; Andean grains; healthy food; natural ingredients.

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