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- Title
ELABORACIÓN DE UNA BARRA PROTEICA CON RECUBRIMIENTO DE UN GEL ENERGETICO A BASE DE CAFÉ.
- Authors
Nataly Jullyet, Calsada Uribe; Luz Alba, Caballero Pérez; Erika Paola, Soto Tolosa
- Abstract
The objective was to make a protein bar coated with a coffeebased energy gel. We started with a standard protective bar formulation and handled three coating concentrations (4.8 12). A color analysis was carried out using the Cielab scale, a sensory profile of the product and the coating was constructed using a descriptive test evaluated attributes of: size, taste, smell, color, hardness, texture, gritty, aroma and residual sensation in addition to a preference and acceptance test. On the other hand, the nutritional composition of the labeling and labeling of the product was established. It was found that the luminosity of the is greater in sample 8 being the intermediate concentration, an ΔE = 21.7 (perceptible difference). The sensory judges identified significant test differences (p <0.05) between the concentrations for the color attributes, while the coating was a flavor attribute, with sample 12 standing out. The acceptance by regular consumers "liked sample 12 a lot" because it feels low in sweet, the taste of coffee and the mixture of nuts are perceived, the color and smell is pleasant at first glance. The protein content of the product is 24% and caloric intake 590.64 Kcal. It is concluded that it will be possible to produce a protective bar with the coating of an energy gel based on coffee with high protein and energy content, complying with resolution 333 of 2011 and it follows that the product is a consumer alternative for athletes.
- Publication
@limentech: Ciencia y Tecnología Alimentaria, 2022, Vol 20, Issue 2, p5
- ISSN
1692-7125
- Publication type
Article