Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 8 Issue 5

Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour

Erasmo Herman-Lara1, Iván Rivera-Abascal1, Rocío S García-Avendaño1, Víctor M Fernández López1, Ivet Gallegos-Marín2 and Cecilia E Martínez-Sánchez1*

1Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja 561, Col. Predio el Paraíso, C.P. 68350, San Juan Bautista Tuxtepec, Oaxaca, México
2Conahcyt-Tecnológico Nacional De México/Instituto Tecnológico de Tuxtepec, Calz, Dr. Víctor Bravo Ahuja 561 Col. Predio el Paraíso, Tuxtepec, Oaxaca, México

*Corresponding Author: Cecilia E Martínez-Sánchez, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja 561, Col. Predio el Paraíso, C.P. 68350, San Juan Bautista Tuxtepec, Oaxaca, México.

Received: April 01, 2024; Published: April 22, 2024


The objective of this project was to formulate and characterize energy bars, which were made at different concentrations of wheat and amaranth flour, as well as to evaluate the physicochemical effect of each of the concentrations carried out. Five different types of formulations were obtained, which were mixtures of wheat flour (100, 75, 50, 25 and 0%) and amaranth (0, 25, 50, 75 and 100%) at different concentrations. The ingredients were mixed manually until obtaining a homogeneous paste, then they were baked at a temperature of 180°C for 40 min. The physicochemical characterization of the energy bars was carried out by determining water activity, humidity, color and texture. Water activity values of 0.59 to 0.75, respectively, and humidity values of 81.34 to 89.04% were obtained, which vary according to the flour concentrations used. In the texture analysis, high values of hardness and gumminess (356.61 N and 350.02 N) were obtained in the energy bars made with 100% amaranth flour. The data indicated that formulation 3 (50:50) turned out to be appropriate to standardize the process of making energy bars based on wheat and amaranth flour with a high nutritional value.

Keywords: Energy Bars; Wheat Flour; Amaranth Flour; Color; Texture; Hardness


  1. Guiné R P., et “The link between the consumer and the innovations in food product development”. Foods 9.9 (2020): 1317.
  2. Ayad AA., et “A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes”. Cogent Food and Agriculture 6.1 (2020): 1809309.
  3. Martínez-Villaluenga., et “Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods”. Food and Chemical Toxicology 137 (2020): 111178.
  4. Jan N., et “Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors”. Food Chemistry: X, (2023): 100687.
  5. Vargas-Canales J M. “Technological capabilities for the adoption of new technologies in the agri-food sector of Mexico”. Agriculture6 (2023): 1177.
  6. Thanh L D., et “Identification of Nutritional Components of Different Varieties of Peanut Oil by Chromatographic Analysis”. Tropical Journal of Natural Product Research 7.10 (2023): 4894-4901.
  7. Fanari F., et “Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties”. Journal of Functional Foods 109 (2023): 105768.
  8. Chauhan, A., et “Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies”. Cogent Food and Agriculture 2.1 (2016): 1125773.
  9. Jimenez-Sánchez DE., et “Use of native agave fructans as stabilizers on physicochemical properties of spray-dried pineapple juice”.  Drying Technology (2019).
  10. Van Wychen S and Laurens LM. “Determination of total solids and ash in algal biomass: laboratory analytical procedure” (LAP) (No. NREL/TP-2700-87520). National Renewable Energy Laboratory (NREL), Golden, CO (United States) (2023).
  11. Navarro-Cortez R O., et “Development of extruded ready-to-eat snacks using pumpkin seed (Cucurbita pepo) and nixtamalized maize (Zea mays) flour blends”. Revista Mexicana de Ingeniería Química, 15(2), (2016): 409-422.
  12. Lis A., et “A comparison of butter texture measurements with the AP 4/2 penetrometer and TA. XT. Plus texture analyzer”. International Journal of Food Properties 24.1 (2021): 1744-1757.
  13. Li R., et “Extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough”. Foods 12.9 (2023): 1813.
  14. Kumar L and Gaikwad K K. “Advanced food packaging systems for space exploration missions”. Life Sciences in Space Research 37 (2023): 7-14.
  15. NA ZA., et “Physicochemical properties and sensory acceptance of Canavalia ensiformis tempeh energy bar”. Food Research (2020).


  1. Nakauma M and Funami T. “Structuring for elderly foods”. Food Hydrocolloids: Functionalities and Applications (2021): 445-472.
  2. Zahari I., et al. “Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking”. Foods 9.6 (2020): 772.
  3. Sinha A and Bhargav A. “Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials”. Journal of Food Engineering 279 (2020):


Citation: Cecilia E Martínez-Sánchez., et al. “Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour".Acta Scientific Nutritional Health 8.5 (2024): 25-29.


Copyright: © 2024 Cecilia E Martínez-Sánchez., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US