Prototyping design for energy bars enriched with Andean cereals

Abstract

Introduction: In the following research, the prototyping design of energy bars enriched with Andean cereals was carried out, with the aim of carrying out a market study to identify the energy bars with the highest segment acceptance, and standardize products and processes used in the design of energy bars. Objectives: To design the prototype of energy bars enriched with Andean cereals. Methodology: the population and the sample were established in the province of Cotopaxi, the delimitation of the research identified information throughout its territory taking as a reference the number of people stratified within the economically active population, for which a sample of 383 people was obtained. Results:  the frequency of consumption was determined and the data show that 51% of the population does it rarely, on the knowledge of the product it was determined that 56% have heard of the product, 68% of the respondents consume Andean cereals, 31% are very interested in the consumption of the product, within the size preference 55% of the respondents opt for an individual portion of 50 gr.; the preferential price It is in the range of $1.50 - $1.75. Conclusions: According to the data obtained, recipes and processes have been standardized through taste tests, and caloric calculations have been made of the energy bars of quinoa, amaranth, barley, oats. General area of study: Gastronomy. Specific area of study: Food Marketing.