Barras energéticas de sacha inchi: optimización de la formulación mediante diseño estadístico de mezclas

Verduga, Katherine; Santamaría, Jorge Luis; Gordillo, Gilda; Montero, Carolina

doi:10.29019/enfoqueute.783

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…[11], the production process was designed. Then, tests were carried out in the kitchen laboratory, where each stage of the process was analyzed to determine quality control in each one of them [12].…”

Section: Quality Planmentioning

confidence: 99%

Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

Pérez Calvo,

Paz Ruiz,

Delgado Espinoza

2023

Processes

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Coffee cultivation in the Department of Cauca, Colombia, is vital for much of the department’s economy. Coffee processing generates waste, such as pulp, which accounts to about 40% of the fresh fruit. Currently, in most cases in Cauca, coffee byproducts are discarded, and, in other cases, the coffee pulp is used for fertilizers, generating environmental problems due to its decomposition. This research aims to design a process for supplying a functional food in the form of an energy bar based on coffee pulp and other components of the region, such as quinoa and panela, helping to mitigate the environmental impact of coffee production. Our research included four phases. First, we determined the study area; in the second phase, we studied an energy bar’s nutritional and physical characteristics. Then, the requirements and specifications of the bar were defined, and the authors documented the process diagram, variables within the process, and the quality plan. Finally, the authors conducted experiments to determine optimal mixing proportions. From the experiment with the mixtures, we found a formulation that satisfies the needs and specifications of the bar which is composed of 50% cereals, 30% panela syrup, and 20% coffee pulp. The selected formulation’s qualitative properties (organoleptic, chemical, and microbial) are acceptable for human consumption and provide high energy content of 365.21 and 291.56 kcal/100 g for the energy bar and coffee pulp raisins, respectively.

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Section: Quality Planmentioning

confidence: 99%

Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

Pérez Calvo,

Paz Ruiz,

Delgado Espinoza

2023

Processes

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“…Thus, the regression model and the Cox plots allowed us to predict the ratio of each element that must be used to get the highest content of TSP and antioxidant capacity in beverages (Akonor, 2020). Also, the contour plot of the mixture design allowed us to see the interaction between the components according to the model equation, where the values of each element converge at a point to obtain the maximum values in the response variable (Verduga et al, 2022). This type of analysis has been used to formulate beverages and other foods, where the predictive models had significant adjustments (R 2 =0.727), and this gives certainty to have an excellent relationship between the proportion of raw materials used and their effect on the response (Verduga et al, 2022).…”

Section: Total Soluble Phenols and Antioxidant Capacitymentioning

confidence: 99%

Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae)

et al. 2023

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Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp. Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector. Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified. Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases.

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Barras energéticas de sacha inchi: optimización de la formulación mediante diseño estadístico de mezclas

Cited by 2 publications

References 13 publications

Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae)

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