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

Abstract

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

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Citation

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

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.