Abstract

JULCA MARCELO, Edson Hilmer et al. Development and optimization of a functional extruded snack based on maca (Lepidium meyenii Walp.), lucuma (Pouteria lucuma (Ruiz & Pav.) Kuntze), and Spirulina (Arthrospira maxima Setchell & Gardner). RIIARn [online]. 2025, vol.12, n.2, pp.7-23. ISSN 2409-1618.  https://doi.org/10.53287/fqqq4320wv13x.

In response to the growing demand for nutritious and health-promoting products, this study developed and optimized an extruded snack made with maca (Lepidium meyenii Walp.), lucuma (Pouteria lucuma (Ruiz & Pav.) Kuntze), and spirulina (Arthrospira maxima Setchell & Gardner). To achieve this, formulation modeling was carried out using Design Expert v.13 software, analyzing various component combinations through physicochemical assessments and organoleptic tests with a sensory panel. Parameters such as antioxidant capacity, polyphenol content, color, odor, taste, texture, and overall appearance were evaluated. The results showed that spirulina significantly increased protein content (10.23%) and antioxidant activity (102.38 µmol TE g-1), although at higher concentrations it negatively affected color and odor. Maca powder contributed to protein and polyphenol levels (37.92 mg GAE[100g] -1), while lucuma enhanced sensory perception by improving taste and texture. The optimized formula received a high overall acceptability score (3.82 on a five point hedonic scale, corresponding to "I like it"), demonstrating the feasibility of producing a functional snack with natural ingredients that offer both high nutritional value and favorable sensory qualities. These findings support the potential of high-Andean and microalgal ingredients in the development of innovative, health-oriented food products, with promising implications for the fortified food sector.

Keywords : extruded snack; maca; lucuma; spirulina; antioxidant capacity.

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