CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Disseny d'una barra energètica amb alt contingut proteic: proposta de formulació

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Disseny d'una barra energètica amb alt contingut proteic: proposta de formulació

Data inici oferta: 07-02-2022      Data finalització oferta: 07-10-2022

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
Garrofa, Emulsions, Barra energètica, Nutrició esportiva, Proteïnes, Aliment funcional

Descripció del contingut i pla d'activitats:
En aquest treball l'objectiu principal serà deterrminar les propietats gelificatnts de diferents proteïnes aïllades i farines de vegetals per determinar com afecta el pH i el contingut de clorur de sodi en els gels formats.
La utilització de proteïnes vegetals en noves formulacions és una realitat en la indústria però cal avançar en el coneixement del comportament reològic de les noves proteÍnes per entendre la textura i estabilitat final dels gels.

Overview (resum en anglès): With the aim of designing a food that can be used as a sport supplement for practitioners of intense physical exercise, which provides energy, which means a high source of proteins (.20%), and which can be easily consumed and transported.
Research has been carried out into products of this type already in existence on the market, studying their nutritional characteristics and deficiencies, where it has been determined that they do not meet an appropriate percentage of proteins. Below, a calculation has been made to determine the quality of proteins of certain ingredients commonly found in bars as well as some new ones using different methods.
For the design of formulas, a selection and evaluation of the ingredients to be used has been carried out, in order to meet the desired nutritional and physicochemical requirements in the bars. Five formulas have been designed by varying the ratios of some ingredients and adding new ones to reach 20% proteins.
Nutritional, econòmic and protein quality analysis has been done and formulations have been compared to a selected one of the commercial bars. The F5 bar has been selected, providing 387.75 kcal/100 g and 24.19 g/100 g, of energy and proteins respectively, whose amino acid index is 1.37 and has a cost of 14.82 €/kg, resulting in a major improvement in some aspects of the commercial bar.


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