Formulación, elaboración y control de calidad de una barra nutricional mediante el uso de los cereales de la parroquia Punín.

Abstract

The main objective of this research study was to create a formulation, elaboration and quality control of a nutritional bar using cereals from the Punín parish. People who lives in poverty in the rural areas depend on agriculture, an estimated 80% of the world's population. In the Punín parish, the difficulties faced by farmers, access to transportation complicating the marketing of products, acquiring inputs, economic constraints, being a challenge the creation of a balanced product in nutrition taste, quality and gives added value to the cereals used. The methodology had a qualitative and quantitative approach with an experimental design. In the study, the variables of interest were identified and examined, applying different formulations and analytical techniques to obtain the reported findings; the population under study were the raw materials used (oats, quinoa, pumpkin seeds, honey and strawberry) for quality control, referenced by the NTE INEN standards. The results obtained were expressed quantitatively and qualitatively in order to obtain the best formulation, supported by a sensory analysis applied to 60 students of the Biochemistry and Pharmacy career of ESPOCH. Based on the results obtained from the three formulations, it was concluded that formulation 2 obtained better acceptance and complied with all the requirements established in the NTE INEN quality standards as an ideal formulation; therefore, the product was innocuous and safe for tasting, evidencing a graphic system of semaphorescence. It was possible to elaborate a nutritional bar using cereals from the Punín parish, which contributed to social inclusion, food diversification, promotion of local agricultural products, sustainable development of the community and strengthening the economy of farmers.