Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal
DOI:
https://doi.org/10.14306/renhyd.24.3.963Palabras clave:
Alimentos, Nueces, Semillas, Análisis de los Alimentos, Valor Nutritivo, Calidad de los Alimentos, Comportamiento del Consumidor, Emociones, Almacenamiento de Alimentos, vida útil.Resumen
Introducción: La necesidad de alimentos nutritivos se ha incrementado por la demanda de un público exigente. Los consumidores, en la actualidad, desean aperitivos que además de satisfacer su apetito, aporten también nutrientes esenciales. Este trabajo tuvo como objetivo la caracterización físico-química de una barra alimenticia elaborada a base de semillas (girasol, ajonjolí, chía y linaza) y nueces (almendra, nuez de la India, corazón de nuez de pecana, pistache y nuez de Castilla entera) libre de componentes de origen animal, como leche de vaca en polvo, ovoalbúmina y/o grasas animales utilizados en barras alimenticias comerciales.Material y métodos: Los métodos de análisis próximo, valor energético, vida útil de la barra alimenticia y análisis sensorial y las pruebas de aceptación, se realizaron de acuerdo a métodos estándares de análisis de la Asociación de Químicos Analíticos Oficiales (AOAC por sus siglas en inglés). Todos los análisis se realizaron por triplicado a menos que se indicara de otra manera. Los resultados obtenidos fueron estadísticamente analizados con un 5 % de nivel de significancia para cada prueba.
Resultados: Se analizó su composición próxima (27% proteína, 7,5% fibra cruda y 4,4% de azúcares). Estos valores posicionan a este producto dentro de las barras de alto contenido proteico con contenido en azúcar muy bajo si se compara con barras comerciales (20 – 40%). Presentó el 45% de lípidos con el 19% de aceites saturados y 81 % de insaturados, todos estos derivados de las nueces y semillas. Se cuantificaron minerales esenciales como: calcio, magnesio, potasio, sodio, cobre, hierro, manganeso y zinc. La velocidad de rancidez fue relativamente baja hasta alcanzar el valor máximo permisible de 10 meq/kg en peróxidos como valor de rancidez a los 9 días de almacenamiento a 40 °C.
Conclusiones: Las barras alimenticias a base de semillas y nueces tuvieron una alta aceptación en pruebas sensoriales de preferencia por público adulto. De acuerdo con estos resultados se presenta un alimento de alto contenido proteico, nutricionalmente completo y estable al almacenamiento.
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