DISEÑO Y ELABORACIÓN DE UNA BARRA ENERGÉTICA APROVECHANDO UN RESIDUO AGROINDUSTRIAL INCORPORADA CON UN PROBIÓTICO

Abstract

Currently the use of industrial by products is not only desirable, but indispensable in many industries, for the development of low-cost raw materials. In this research, it was used the agro-industrial residues of guava in order to develop an energy bar, at the same time it was joined a Lactobacillus acidophilus after baking. Guava residues were conventionally dehydrated, were reduced in size, assessing their functional properties, in different proportions to replace wheat flour. The masses of mixtures of wheat flour and dried guava were evaluated on their rheological properties. Later an experimental design of central tendency was made in order to obtain an optimal formulation of energy bar, which was joined the probiotic according to manufacturer's specifications; proximal chemical analysis and nourishing energy bar assessment were evaluated with the formulation more appropriate. The waste of guava was treaded during a time of 9 hours at 60°C, based on the results of functional properties, to use a particle size of 180 μm in order to replace wheat flour in baking of the energy bar. The replacement of the flour of wheat by waste from guava mainly modified the tenacity of the mass and did not affect the quality baking bar. The optimal level of replacement of wheat flour was 30% to 3% of leavening agent Royal brand. It was joined the Lactobacillus acidophilus at a concentration of 7.16x1011 ± 0.1 UFC/g. This concentration is recommended for a probiotic product. Guava dust content directly influenced the total starch concentration to be less statistically (p≤0.05) about the witness and more resistant starch by the undigestible present in the waste fraction. The bar had a 58.13 glycaemic index, classified as a low glycaemic index food with a relatively high acceptance level of 7.9 on a hedonic scale. Therefore we conclude that it is convenient to use guava residue flour in the preparation of an energy bar that kept in a polypropylene packing ensures the viability of the probiotic for two weeks.