Manufacturing of a Quinoa and Soy-Based Protein Bar Prototype

Increasingly, people leading healthy lifestyles engage in regular exercise to stay in shape and require protein supplements to gain muscle mass. Currently, there are few products that provide high levels of protein. This research proposes the development of a prototype protein bar that achieves a higher protein value than the supplements available on the market. To determine the number of trials, the design of experiments was used, employing the 22 factorial design, with mixtures obtained through the Simplex-Centroid mixture design. Protein analysis was performed using the Kjeldahl method. The results show that the formulation with the highest protein content includes 45% soy and 35% quinoa, achieving 20.94% protein, which translates to 21.15 grams of protein per 101-gram serving. Additionally, a comparison was made with products available on the Peruvian market, yielding 41% more protein per serving at a price 34.84% cheaper. Sensory results indicate a good texture and aroma of the product, with taste and appearance having opportunities for improvement. The research concludes that the protein bar is nutritious and accessible to consumers.