Formulación y elaboración de una barra energética a base de pop de quinua (chenopodium quinoa) con frutos secos y miel en diferentes concentraciones para "coprobich"

Abstract

Most products in the food industries use a large number of food additives to intensify the aroma and taste of their products, but reducing the nutritional quality of these products so that in the company COPROBICH arises the need to obtain a product free of food additives that reduce their nutritional value and that is organic, therefore, the objective of this experimental work was to formulate and elaborate quinoa pop for subsequent use in the formulation and elaboration of an energy bar based on organic raw material using different concentrations of quinoa pop, nuts, and honey for the company COPROBICH. The implemented methodology had a quantitative approach to remediation; this research used a longitudinal experimental since described variables were handled and treated with several formulations to obtain the different results for this work; The study population was the formulations that were made for the quinoa pop and the energy bar, being fundamental the application of a documentary study since it was necessary to investigate the benefits of quinoa, nuts, and honey individually and together. Through this methodology, it was possible to formulate and elaborate quinoa pop and, from this, an energy bar that met the requirements of the company was to obtain an organic product that, in its constitution, no presence of food additives reduce the nutritional values of the product, in addition to the quinoa pop and the energy bar comply with the requirements of the INEN standards—concluding that it was possible to obtain good quality organic products ready for sale and subsequent consumption since it meets the quality standards proposed by INEN regulations.