Influence of the Proximate Chemical Composition of Chia and Quinoa on the Bromatological Characteristics of an Energy Bar

Abstract

The consumption of processed foods with poor nutritional value is common today; in this context, chia and quinoa are presented as an alternative, as they are recognized for their nutritional benefits. To encourage the consumption of these seeds, an energy bar was developed, whose main objective was to determine the influence of the proximate chemical composition of chia and quinoa on the bromatological characteristics of an energy bar. The hypothetical-deductive methodology was used. Results were obtained for the physicochemical characteristics of the raw materials: chia (carbohydrates 62.35%, protein 14.32%, fat 3.86%, ash 1.53%, and fiber 6.87%) and quinoa (carbohydrates 67.47%, protein 10.47%, fat 3.62%, ash 2.70%, and fiber 4.31%). In the sensory evaluation, regarding color (4.10), flavor (4.40), and texture (3.40), treatment QCh2 (chia 39.34% and quinoa 26.23%) achieved the best results. In the proximate chemical analysis of the best treatment, QCh2 (chia 39.34% and quinoa 26.23%), the following values were obtained: moisture 12.10%, ash 2.11%, protein 6.36%, fat 3.67%, fiber 2.05%, and carbohydrates 73.71%, with a reported caloric content of 212.19 kcal per 30 g bar. The amino acid profile analysis reported 16 amino acids (8 essential and 8 non-essential). Likewise, the results of the microbiological analysis indicated that the presence of molds, total coliforms, and mesophilic aerobic microorganisms was within the parameters accepted by Digesa. In conclusion, treatment QCh2 (chia 39.34% and quinoa 26.23%) showed the highest acceptability in all evaluations.