Examinando por Materia "|Alimentos Funcionales"

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Elaboración de barra nutritiva enriquecida con pajuro (Erytrhina edulis) año 2018
(Universidad Privada Norbert Wiener, 2018-11-20) Pinto Gómez, Sara Flor; Guadalupe Sifuentes de Posadas, Luz Fabiola
Pajuro is a legume belonging to the species Erythrina edulis, known for its high nutritional value and its contribution to combating malnutrition due to its significant protein content. Currently, there is little interest in its cultivation, which makes it necessary to protect this species to preserve the biodiversity present in Peru that has yet to be fully utilized. In the departments of Ancash, La Libertad, Cajamarca, and Amazonas, most farmers no longer cultivate or recognize it, and it is at risk of extinction. A proposal was made to develop an energy bar with significant protein content. The objective of this study was to investigate the development of a nutritious bar enriched with pajuro (Erythrina edulis) in 2018. Materials and Methods: The research was descriptive, prospective, and cross-sectional. To determine its nutritional value, the chemical composition was analyzed, including moisture, ash, protein, lipids, and sensory analysis. Results: Protein (9.87%), fats (3.65%), ash (2.94%), moisture (8.20%), fiber (7.73%), and vitamin C (45.38%). Sensory analysis showed an 89% acceptance rate, with flavor being the most highly rated attribute (60%). Data Processing: Microsoft Excel 2013. Conclusions: The study determined an appropriate process and concentration for developing a nutritious bar enriched with pajuro (Erythrina edulis). The bar was found to have significant chemical composition and achieved a high level of acceptability.