Sacha Inchi Energy Bars: Formulation optimization with Statistical Mix Design
DOI:
https://doi.org/10.29019/enfoqueute.783Keywords:
sacha inchi, energy bars, mix design, sensory analysis, caloric power, Plukenetia volubilisAbstract
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.
Downloads
References
Akonor, P. (2020). Optimization of a Fruit Juice Cocktail Containing Soursop, Pineapple, Orange and Mango Using Mixture Design. Scientific African, 8: e00368. https://doi.org/10.1016/j.sciaf.2020.e00368
Ammar, I., et al. (2021). Optimization of Gluten‐Free Sponge Cake Fortified With Whey Protein Concentrate Using Mixture Design Methodology. Food Chemistry, 343: 128457. https://doi.org/10.1016/J.FOODCHEM.2020.128457
Arruti, I.; Fernández, M., y Martínez, R. (2015). Diseño y desarrollo de una barra energética para deportistas de triatlón . Enfermería: Cuidados Humanizados, 4(1): 27-31. https://doi.org/10.22235/ECH.V4I1.528
Adámek, M., et al. (2018). Acceptability and Sensory Evaluation of Energy Bars and Protein Bars Enriched With Edible Insect. Potravinarstvo Slovak Journal of Food Sciences, 12(1): 431-437. https://doi.org/10.5219/925
Badillo, M. (2011). Elaboración de una barra energética con cereales como: avena, cebada y trigo, adicionando espirulina y ciruela pasa (tesis de grado). Universidad UTE, Ecuador. http://repositorio.ute.edu.ec/xmlui/handle/123456789/4914
Camacha Gutiérrez, I. (2017). Diseño óptimo de experimentos para modelos de mezclas aplicados en la ingeniería y las ciencias experimentales (tesis de doctorado). Universidad Castilla La Mancha, España. https://ruidera.uclm.es/xmlui/bitstream/handle/10578/16595/TESIS García-Camacha Gutiérrez.pdf?sequence=1&isAllowed=y
Cárdenas, V., y Viteri, J. (2015). Elaboración y caracterización de una bebida a partir de la semilla de sacha inchi (Tesis de grado). Universidad Central del Ecuador, Ecuador. http://www.dspace.uce.edu.ec/handle/25000/5982
Castro, L., et al. (2019). Optimization in the Elaboration of an Energy Bar Based on Germinated Guinoa (Chenopodium quinoa Willdenow). Agroindustrial Science, 9(2): 163-172. https://doi.org/10.17268/agroind.sci.2019.02.09
Chekdid, A. A., et al. (2021). Mixture Design Applied for Formulation and Characterization of Vegetal-based Fermented Products. LWT, 146: 111336. https://doi.org/10.1016/j.lwt.2021.111336
Chirinos, R., et al. (2013). Sacha Inchi (Plukenetia volubilis): A Seed Source of Polyunsaturated Fatty Acids, Tocopherols, Phytosterols, Phenolic Compounds and Antioxidant Capacity. Food Chemistry, 141(3): 1732-1739. https://doi.org/10.1016/j.foodchem.2013.04.078
Delgado, L. (2015). Efecto de la proporción de chenopodium quinoa (Quinua), Amaranthus Caudatus (Kiwicha) y Plukenetia Volubilis L. (sacha inchi) en la aceptabilidad general y el análisis proximal de una barra energética. Cientifi-K, 2(2): 56-70.
Dussán, S.; De la Cruz, R., y Godoy, S. (2019). Study of the Amino Acid Profile and Proximal Analysis of Extruded Dry Pastas Based on Quinoa Flour and Peach Palm Flour. Informacion Tecnologica, 30(6): 93-100. https://doi.org/10.4067/S0718-07642019000600093
Follegatti, L., et al. (2009). Supercritical CO2 Extraction of Omega-3 Rich Oil From Sacha Inchi (Plukenetia volubilis L.) Seeds. Journal of Supercritical Fluids, 49(3): 323-329. https://doi.org/10.1016/j.supflu.2009.03.010
Hanssen, H., y Schmitz, M. (2011). Sacha Inchi (Plukenetia volubilis L.) Nut Oil and Its Therapeutic and Nutritional Uses. In Nuts and Seeds in Health and Disease Prevention (pp. 991-994). Academic Press. https://doi.org/10.1016/B978-0-12-375688-6.10117-3
INEN-Norma Técnica Ecuatoriana NTE 2595:2011 Granolas. Requisitos, (2011). https://www.normalizacion.gob.ec/buzon/normas/2595.pdf
Jijón, G., y Araujo, P. (2018). Formulación y elaboración de una barra energética para deportistas de resistencia (tesis de grado). Universidad Central del Ecuador, Ecuador. http://www.dspace.uce.edu.ec/handle/25000/16223
Jiménez, M., y Elizondo, F. (2014). Método de reducción de muestra para ensayos de laboratorio en mezcla asfáltica en caliente. Métodos y Materiales, 4(1): 11–16. https://doi.org/10.15517/mym.v4i1.21096
Lascano, A. (2013). Aprovechamiento de los residuos insdustriales de uvilla ( Physalis peruviana ) para la elaboración de barras energéticas en la asociación artesanal Tierra Productiva. (tesis de maestría). Universidad Técnica de Ambato, Ecuador. https://repositorio.uta.edu.ec:8443/jspui/handle/123456789/8586
Manjarrez, Y., y Sosa, M. (2020). Análisis sensorial de una barra energética desarrollada a partir de cáscaras de piña (Ananas comosus). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5: 474-478.
Minitab, R. (2021). Diseño de mezcla - Minitab. https://support.minitab.com/es-mx/minitab/18/help-and-how-to/modeling-statistics/doe/supporting-topics/mixture-designs/what-is-a-mixture-design/
Márquez. M. (2014). Refrigeración y congelación de alimentos: terminología, definiciones y explicaciones. Universidad Nacional de San Agusttín.
Núñez, R. (2009). Evaluación de dos variedades de maní (Arachis Hypogaea) a dos temperaturas de tostado en la elaboración de mantequilla. Universidad Nacional del Centro del Perú.
Olivera C, M., et al. (2012). Desarrollo de barras de cereales nutritivas y efecto del procesado en la calidad proteica. Revista Chilena de Nutrición, 39(3): 18-25. https://doi.org/10.4067/S0717-75182012000300003
Otzen, T., y Manterola, C. (2017). Técnicas de muestreo sobre una población a estudio. International Journal of Morphology, 35(1): 227-232. https://doi.org/10.4067/S0717-95022017000100037
Preciado, J., et al. (2021). Condiciones de mercado para la demanda nacional del sacha inchi en Ecuador. Revista de Ciencias Sociales, 27(1): 290-301. https://dialnet.unirioja.es/servlet/articulo?codigo=7817699&info=resumen&idioma=ENG
Regalado, D.; Marin, K., y Montero, C. (2017). Determinación de parámetros cinéticos en la combustión de raquis de banano y tallos de rosas (tesis de grado). Universidad Central del Ecuador, Ecuador. http://200.12.169.19/bitstream/25000/11535/1/T-UCE-0017-0026-2017.pdf
Revista Líderes. (2020, January 23). Agroindustrias Ecuador G2 crece con el aceite de sacha inchi. https://www.revistalideres.ec/lideres/industrializacion-sacha-inchi-planta-empresa.html
Rodríguez, J.; Vega, K., y Solorzano, S. (2021). Aceite de sacha inchi: potenciador de exportaciones no tradicionales en el Ecuador. Revista Científica de Investigación Actualización del Mundo de Las Ciencias, 5(1): 491-510. https://doi.org/10.26820/RECIAMUC/5.(1).ENE.2021.491-510
Ruiz, C., et al. (2013). Análisis proximal, antinutrientes, perfil de ácidos grasos y de aminoácidos de semillas y tortas de 2 especies de sacha inchi (Plukenetia Volubilis Y Plukenetia Huayllabambana). Revista de La Sociedad Química Del Perú, 79(1): 29-36.
Salamanca, G., et al. (2015). Diseño experimental de mezclas como herramienta para la optimización de cremolácteos de mango. Revista Colombiana de Investigaciones Agroindustriales, 2(1): 16-24. https://doi.org/10.23850/24220582.166
Santamaria, J.; Huerta, G., y Valentin, V. (2019). Quantifying the Effect of Construction Site Factors on Concrete Compressive Strength Using Designed Experiments. International Journal of Experimental Design and Process Optimisation, 6(1): 26. https://doi.org/10.1504/ijedpo.2019.10018636
Song, Y., et al. (2021). Application of Mixture Design to Optimize Organic Composition of Carbohydrate, Protein, and Lipid on Dry Anaerobic Digestion of OFMSW: Aiming Stability and Efficiency. Biochemical Engineering Journal, 172: 108037. https://doi.org/10.1016/j.bej.2021.108037
Steffolani, M., et al. (2017). Evaluation of Technological, Nutritional and Sensory Quality of Cereal Bars with Quinoa. AgriScientia, 34(2): 33-43. https://doi.org/10.31047/1668.298x.v34.n2.19039
Torres, M.; Paz, K., y Salazar, F. (2006). Tamaño de una muestra para una investigación de mercado. Boletín Electrónico, 02: 1-13. http://moodlelandivar.url.edu.gt/url/oa/fi/ProbabilidadEstadistica/URL_02_BAS02 DETERMINACION TAMAÑO MUESTRA.pdf
USDA Agricultural Research Service. (2012). Food Surveys Research Group. Beltsville Human Nutrition Research Center. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/main-service-page/
Valdiviezo, C.; Romero, L., y Bonilla, S. (2019). Caracterización del aceite de la semilla de sacha inchi (Plukenetia Volubilis) del cantón San Vicente, Manabí, Ecuador, obtenida mediante procesos no térmicos de extrusión. La Granja, 30(2): 77-87. https://doi.org/10.17163/LGR.N30.2019.07
Verduga, K. (2019). Elaboración de una barra energética a partir de sacha inchi (Tesis de grado). Universidad Central del Ecuador, Ecuador. http://www.dspace.uce.edu.ec/handle/25000/19677
Zenteno, S. (2014). Barras de cereales energéticas y enriquecidas con otras fuentes vegetales Revista de Investigación Universitaria, 3(2): 58-66. https://revistas.upeu.edu.pe/index.php
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 The Authors

This work is licensed under a Creative Commons Attribution 3.0 Unported License.
The authors retain all copyrights ©.
- The authors retain their trademark and patent rights, as well as rights to any process or procedure described in the article.
- The authors retain the right to share, copy, distribute, perform, and publicly communicate the article published in Enfoque UTE (for example, post it in an institutional repository or publish it in a book), provided that acknowledgment of its initial publication in Enfoque UTE is given.
- The authors retain the right to publish their work at a later date, to use the article or any part of it (for example, a compilation of their work, lecture notes, a thesis, or for a book), provided that they indicate the source of publication (authors of the work, journal, volume, issue, and date).