Efecto de la proporción de cereales sobre la aceptación sensorial de una barra energética con nopal

Nancy Patricia Meade Almazan; Bertha Yadira Elizondo Nolazco; Claudia Cárdenas Vega; Susana del Carmen Torres Morales; Patricia Aide Fernández García

doi:10.61117/ipsumtec.v9i2.471

Authors

Nancy Patricia Meade Almazan National Technological Institute of Mexico
Bertha Yadira Elizondo Nolazco National Technological Institute of Mexico
Claudia Cárdenas Vega National Technological Institute of Mexico
Susana del Carmen Torres Morales National Technological Institute of Mexico
Patricia Aide Fernández García National Technological Institute of Mexico

DOI:

https://doi.org/10.61117/ipsumtec.v9i2.471

Keywords:

Functional foods, sensory analysis, oats, cereals, cactus pear (Opuntia ficus-indica), food products

Abstract

To evaluate the sensory acceptance of an energy bar formulated with cactus pear (Opuntia ficus-indica) and different cereal proportions using a verbal hedonic test applied to potential consumers from the sports sector. The development of functional foods has become one of the leading trends in the food industry due to the increasing consumer demand for nutritious, convenient products with potential health benefits. Energy bars are widely accepted as practical food alternatives for physically active individuals who require readily available energy. In this context, cactus pear (Opuntia ficus-indica) is recognized for its high dietary fiber, bioactive compounds, and mineral content, whereas cereals such as puffed rice and rolled oats provide complex carbohydrates and energy. A completely randomized design with three treatments and five replications was used, varying only the proportion of puffed rice and rolled oats. Sensory evaluation was conducted using a nine-point hedonic scale with consumer panelists. The formulation containing 70% puffed rice and 25% rolled oats achieved the highest sensory acceptance, with an average hedonic score of 1.8, corresponding to the categories "like extremely" and "like very much." This treatment also showed the lowest variance and standard deviation, indicating greater consistency in consumer responses. The selected formulation demonstrated high sensory acceptability and represents a promising alternative for the development of functional food products aimed at physically active consumers by combining ingredients with nutritional value and excellent consumer acceptance.

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