Development of an organic quinoa bar with amaranth and chia

Abstract

Another trend that has emerged over the last decade is the consumption of organic products, which are commercialized through specialized markets, retail stores and supermarket chains. Consumers have a high perception of the quality of organic food and associate these products with beneficial health effects because they consider the exposure to residual synthetic pesticides and fertilizers, which are present in conventional food, as hazardous (Prieto et al., 2008; Popa et al., 2018). Lairon (2010) concluded that organic agriculture has the potential to produce high-quality products with higher contents of antioxidant micronutrients such as phenols and salicylic acid. Possibly, fertilization practice in organic farming impacts the metabolism of the plant which under stress conditions increases the production of natural defense substances like antioxidants to counteract attacks from insects and pathogens (Faller & Fialho, 2009). According to the research company Drganic Monitor, the United States is leading the global market for organic food followed by Germany, France, and China. Colombia is the 43 rd largest market in the world value. Dther than coffee, organic food and beverages are almost non-existent. Thus, to increase awareness and encourage consumption of quinoa and organic products in Colombia. The aim of this study was to develop a commercial bar made of organic quinoa supplemented with

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