Desarrollo de una propuesta para la producción de una barra energética con harina de coca para la empresa Coca Nasa

A proposal is presented for the elaboration of an energy bar using this coca flour as one of the differentiating ingredients, this in order to generate value to the co-product and to give a greater rotation of it. When carrying out a bibliographic review on the production processes of the energy bars present in the market, it is established that it is necessary to carry out the process in 6 main stages or operations, first the preparation of a binder mixture and in parallel the mixture of the body of the bar (all cereals, seeds, nuts and coca flour), followed by the mixing of the two phases to generate a wet cake, which enters a molding process; the wet bars enter a drying process; once dried they are cooled until reaching moderate temperatures; a coating is made and they are cooled again. The raw materials suitable for the production of energy bars with coca flour were selected through a literature review and subject to selection matrices with 4 criteria, weighted according to the need of the company, once the raw materials were selected, proceeded to formulate the components. The composition of the energy bar is formulated with coca flour in three phases; the first is done under an experimental design in order to establish the composition of the binder mixture; a factorial design 32 with two repetitions is postulated; the second phase consists of an assay to establish the appropriate concentration of coca flour and the third phase consists of another experimental design to establish the proportions of the cereals, seeds and nuts of the bar body, as well as phase 1 establishes a factorial design 32 with two repetitions, all the tests of the phases of the formulation are submitted to sensory panels to establish acceptance or rejection of the samples. The final formulation was subjected to bromatological and microbiological analysis to evaluate the quality and safety of the finished product.

• Fecha de publicación: 2019
• Institución: Universidad de América
• Repositorio: Lumieres
• Idioma: spa
• OAI Identifier: oai:repository.uamerica.edu.co:20.500.11839/7373
• Acceso en línea: https://hdl.handle.net/20.500.11839/7373
• Palabra clave: Formulación de alimentos; Barra energética; Reacción de Maillard; Harina de coca; Food formulation; Energy bar; Maillard reaction; Coca Flour; Tesis y disertaciones académicas
• License: Atribución – No comercial