Development of an organic quinoa bar with amaranth and chia

• Autor(a) principal: IULIANO,Loredana
• Data de Publicação: 2019
• Outros Autores: GONZÁLEZ,Gloria, CASAS,Nidia, MONCAYO,Diana, COTE,Sandra
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500218
• topic: bars; chia seeds; Andean grains; shelf life; peroxide index; texture; consumer acceptance

Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected bar was further analyzed in an accelerated stability study over a period of 48 days at three different temperatures. The estimated storage life for each temperature was 35 days at 18 °C, 29 days at 25 °C and 25 days at 37 °C. Calculations were based on the peroxide value which had been determined as the most critical parameter for the maintenance of the quinoa bar’s quality. The developed food product represents an alternative healthy snack with the potential to increase awareness and encourage consumption of quinoa and organic products in Colombia.