Optimization of a mixture for the elaboration of granola based on Andean grain flakes, complying with the amino acids for adults

• Sandra Gissely Cabrera Pérez

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0003-2363-4981 (unauthenticated)

• Thais Arleth Coanqui Zapana

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0001-8337-8364 (unauthenticated)

• Carmen Rosa Apaza Humerez

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0003-2860-3770 (unauthenticated)

Nutritional needs are an option for various types of functional foods, such as granola based on Andean cereals, thus being a healthy snack alternative. The objective of this article is to calculate, elaborate and analyze mixtures of Andean grains (quinoa, cañihua, kiwicha and oats) fulfilling the protein requirement for an adult. The method used in this research was the PDCAAS, which depends on the protein composition of the flakes. The results obtained in the sensory evaluation according to the acceptability of consumers was sample 4 containing H. quinoa 314 g., H. cañihua 154 g., H. kiwicha 338 g, and H. oats 193 g, the mixtures they contain the necessary amount of essential amino acids according to the reference standard where the minimum and maximum limit of lysine is 45-52 mg/g protein, sulfur amino acids 22-39.36 mg/g protein; threonine 23-30.4 mg/g protein, tryptophan 6-9.84 mg/g protein. The proximal analyzes that were carried out on the different samples gave as a result: Ash (1.7 to 2.1%), Moisture (5-10%), Aw (0.25 – 0.30 aw), Protein (15.4%), Fat (32.2%), fiber (5.2%) and the color influences the different samples. In conclusion, the elaborated granola meets the requirements of the FAO, which was carried out through PDCAAS calculations, obtaining 30 formulations, in which it was optimized, thus leaving 6 formulations for the sensory and physicochemical analyses.

1. Sandra Gissely Cabrera Pérez, , Universidad Peruana Unión, Juliaca-Perú

   Ingeniero de Alimentos. Especialista en Tecnología de los Alimentos. ORCID https://orcid.org/0000-0003-2363-4981

2. Thais Arleth Coanqui Zapana, , Universidad Peruana Unión, Juliaca-Perú

   Ingeniero de Alimentos. Especialista en Calidad de los Alimentos.

   ORCID https://orcid.org/0000-0001-8337-8364

3. Carmen Rosa Apaza Humerez, , Universidad Peruana Unión, Juliaca-Perú

   Ingeniero de Alimentos. Especialista en Tecnología de los Alimentos.
   ORCID https://orcid.org/0000-0003-2860-3770

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• 2023-03-31 (2)
• 2024-04-03 (1)

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