Bibliographic citations
Talavera, R., (2017). Elaboración de barras nutritivas con soya (Glicine max), quínua (Chenopodium quinoa), kiwicha (Amaranthus caudatus), maní (Arachis hypogaea) y chocolate [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3079
Talavera, R., Elaboración de barras nutritivas con soya (Glicine max), quínua (Chenopodium quinoa), kiwicha (Amaranthus caudatus), maní (Arachis hypogaea) y chocolate [Tesis]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3079
@mastersthesis{renati/1116524,
title = "Elaboración de barras nutritivas con soya (Glicine max), quínua (Chenopodium quinoa), kiwicha (Amaranthus caudatus), maní (Arachis hypogaea) y chocolate",
author = "Talavera Apaza, Ronal Enrique",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
The objective of this research was the development of a nutritive bar containing different ingredients soy protein isolate, quinoa flour, expanded kiwicha, roasted peanut, sesame seeds and milk chocolate. Three different formulations were made for each 50.g weight nutritive bars. A sensorial analysis was carried out with an 7-point hedonic scale in 50 panelists, indicating the nutritive bar B was the most accepted with the following formulation: soy protein isolate 9.00 g, quinoa flour 5.00g, expanded kiwicha 8.00g, roasted peanut 5.00g, sesame seeds 3.00g and milk chocolate 20.00g. The nutritive bar with the highest acceptance o f 50g weight was analyzed by proximate analysis on dry basis indicating: Energy 249.55kcal, protein 13.49g, fat 12.30g, carbohydrates 21.24g, crude fiber 1.58g, and ash 1.40g, being a very nutritious product. In conclusion, the nutritive bar obtained has a high nutritional value and chemistry score of 1.08, apparent biological value of 90.00% and an apparent digestibility of 75.26%, demonstrating a high biological value and a good acceptability.
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