Obtaining nutritional bars based on rye (Secale cereale L), amaranth (Amaranthus hipochondriacus) and stevia (Stevia rebaudiana ertoni) as sources of protein, vitamins and calories

Abstract

The increase in health problems related to poor nutrition has pushed many investigations to focus on the use of whole foods, especially cereals and pseudocereals. In this sense, the objective of this work was to develop nutritional bars based on Rye (factor A), Amaranth (factor B) and Stevia (factor C) as sources of protein, vitamins and calories. For this purpose, analyzes were carried out on the raw material such as: moisture content, fat or ethereal extract, protein content, fiber and determination of vitamin D or calciferol, in the process I re-blanched, roasted, then the bars. In the finished product, organoleptic analysis and nutritional determination such as proteins, fiber, vitamins and calories, carbohydrates, fat, humidity, ashes, sugars were carried out. According to the sensory analysis, it was determined that treatment 1 presented better acceptance by the tasters. In addition, after the physical-chemical and nutritional analysis of the bars, the results were 10.2% protein, 2.16% fat; dietary fiber 8.71%; total carbohydrates 52.4%; ashes 1.01%; 25.5% moisture, providing 49 kcal and 3 kcal of fat per unit consumed, values that have been calculated based on a diet of 2000 calories per day. Finally, it was found that 18 g of rye; 4 g of amaranth and 1 mL of Stevia meets the sensory and nutritional characteristics within the parameters established in Ecuadorian standards, providing a minimum number of calories, making it ideal for people with diabetes, overweight, obesity, and malnutrition.