Formulation of a nutritional bar for cuban older adults

Abstract

The aim of this study was to develop a nutritional bar based on peanuts, sesame seeds, and honey, enriched with powdered soy milk and dehydrated egg for the Cuban elderly. An IV-Optimal mixture design was used, with sensory attributes as response variables. The product was characterized based on its moisture and ash content, an assessment of its theoretical nutritional composition, microbiological tests, and a sensory description. The bar was obtained with adequate sensory and nutritional characteristics for the Cuban elderly, with a moisture content of 6.86%, ash content of 2.0%, and a theoretical nutritional composition of 498.31 kcal;               16.58 g/100 g of protein; 26.75 g/100 g of fat; and                47.81 g/100 g of carbohydrates, which qualifies it as a protein bar. The product is safe and of good sanitary quality. Sensorially, it has a harmonious flavor with all components perfectly balanced: sweet, slightly hard, with very slight adhesiveness or stickiness to the molars and palate, with a slight perception of fat both on the lips and inside the mouth, and with adequate chewability.