Química Farmacéutica
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Browsing Química Farmacéutica by Subject "Barra energética"
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Item Fabricación de una barra energética a base de Cannabidiol, Sacha Inchi y Quinua(Universidad Santiago de Cali, 2024) Pantoja Saenz, Luis Alberto; Cardona Velásquez, Héctor Fabio; Ciro, Yhors Alexander (Director); Campo Misas, Rafael EnriqueNowadays, consumers of food products are looking for healthier and more nutritious food options to complement their diet and meet their energy needs. For this reason, the energy bar emerges as an alternative for a population with little time available for their required healthy diet, with momentary cravings and for people who perform physical activities, since they are for quick consumption. However, current energy bars have certain disadvantages, such as high content of added sugars, low nutritional content, increased caloric content, the use of artificial ingredients and the absence of dietary fibers. By identifying these problems, it is relevant to look for alternatives of ingredients with high nutritional content to include in energy bars. In this study, an energy bar based on Sacha inchi, and Quinoa was made, adding an added value of Cannabidiol (CBD) for its potential use as an anxiolytic and analgesic. Three energy bar formulations were proposed, and the selected formulation was tested for protein determination using the Kjeldahl method (Soxhlet Extraction), lipid profile by gas chromatography (Flame Ionization Detector), quantification of CBD and THC by liquid chromatography (ultraviolet-visible detector) and microbiological analysis of molds, yeasts, Escherichia Coli and Salmonella. Finally, an affective sensory test was included on 376 people (men and women), from the university community of the Santiago de Cali University based in Cali, aged between 18 and 65 years. A product of 30g per unit was obtained, with a good source of protein (16.2%), excellent source of alpha-linolenic acid (3.3%). In addition, it contains 9.9 mg of CBD (THC-free) and the affective sensory test resulted in a taste acceptance of 86.5%, smell 93.1%, texture 86.7% and color 92.8%, which was quite satisfactory