Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics

Abstract

The aim of this study was to evaluate the physical, textural and general acceptability characteristics of energy bars made with quinoa grains (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus L.) and chia seeds (Salvia hispanica L.). To obtain the combinations of the treatments, a simplex with expanded centroid mixture design was used, considering as components: quinoa (Q: 70 - 80%), kiwicha (K: 10 - 20%) and chia (C: 10 - 20%). The statistical analysis reported that the proportion of Q:K:C significantly affected the hardness, fracturability, chewiness, cohesivity values, the value of the sound peaks generated at the time of the cut, as well as the sensorial texture and general acceptability of the bars. The treatment Q: 70%, K: 10%, C: 20%, obtained the highest values of hardness, fracturability and chewiness while the treatment Q: 80%, K: 10%, C: 10% presented lowest values. The treatment Q: 72%, K: 12%, C: 17% had higher sensory texture value and general acceptability, with average values between 6 and 7 on the hedonic scale from 1 to 9, which indicate “I liked it slightly" and "liked moderately", respectively.