<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612018000200067</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.16n2.1167</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[EVALUACIÓN DE CARACTERíSTICAS DE CALIDAD EN BARRAS DE CEREALES CON ALTO CONTENIDO DE FIBRA Y PROTEíNA]]></article-title>
<article-title xml:lang="en"><![CDATA[EVALUATION OF QUALITY CHARACTERISTICS IN CEREAL BARS WITH HIGH FIBER AND PROTEIN CONTENT]]></article-title>
<article-title xml:lang="pt"><![CDATA[AVALIAÇÃO DAS CARACTERÍSTICAS DE QUALIDADE NAS BARRAS DE CEREAIS COM FIBRA ALTA E CONTENIDO À PROTEÍNA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MÁRQUEZ-VILLACORTA]]></surname>
<given-names><![CDATA[LUIS FRANCISCO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PRETELL-VÁSQUEZ]]></surname>
<given-names><![CDATA[CARLA CONSUELO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Privada Antenor Orrego Facultad Ciencias Agrarias Grupo de Investigación de Tecnología Postcosecha y Utilización de Subproductos Agroindustriales]]></institution>
<addr-line><![CDATA[Trujillo ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Privada Antenor Orrego Facultad Ciencias Agrarias Grupo de Investigación de Tecnología Postcosecha y Utilización de Subproductos Agroindustriales]]></institution>
<addr-line><![CDATA[Trujillo ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>67</fpage>
<lpage>78</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612018000200067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612018000200067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612018000200067&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La utilización subproductos agroindustriales y cereales andinos en elaboración de alimentos funcionales se evidencian en actuales investigaciones. Las barras de cereales se destacan como comidas rápidas de elevado valor nutricional. El objetivo de la investigación fue formular barras de cereales con ingredientes de estudio salvado de avena, polvo de cáscara de piña y copos de quinua; con valores adecuados de proteína, firmeza, aceptación sensorial, fibra dietética y compuestos fenólicos. Se aplicó diseño de mezclas simplex con centroide ampliado con rango de trabajo de 0 - 31,34%. Encontrándose efecto significativo del salvado de avena, polvo de cáscara de piña y copos de quinua, sobre las variables respuesta. El modelo apropiado para representar el comportamiento de las variables respuestas fue seleccionado considerando valores p &lt; 0,05; R2 &gt; 0,80 y falta de ajuste &gt; 0,05; siendo el modelo especial cúbico el que mejor ajustó datos para proteína y aceptabilidad general; mientras que para fibra dietética fue el modelo cuadrático. Se determinó que el tratamiento óptimo fue constituido por 4,12% salvado de avena; 10,04% polvo cáscara de piña y 17,18% copos de quinua, presentando contenido de proteína (11,37%), fibra dietética (13,28%) y aceptabilidad general (7,47 puntos) que equivale a percepción muy bueno.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The utilization of agro-industrial by-products and andean cereals in the elaboration of functional foods is evidenced in current research. Cereal bars stand out as fast foods with high nutritional value. The objective of the research was to formulate cereal bars counting as ingredients of oat bran study, pineapple peel powder and quinoa flakes; with adequate values &#8203;&#8203;of protein, firmness, sensory acceptance, dietary fiber and phenolic compounds. A simplex mix design with expanded centroid with a working range of 0 - 31,34% was applied. A significant effect of oat bran, pineapple peel powder and quinoa flakes was found on the response variables. The appropriate model to represent the behavior of the response variables was selected considering the values &#8203;&#8203;of p&lt;0,05; R2&gt;0,80 and lack of fit &gt; 0,05; being the cubic special model the one that better adjusted the data for protein and general acceptability; while for dietary fiber it was the quadratic model. It was determined that the optimal treatment was constituted by 4,12% oat bran; 10,04% pineapple shell powder and 17,18% quinoa flakes, having a protein content (11,37%), dietary fiber (13,28%) and general acceptability (7,47 points) which is equivalent to a very good perception.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO A utilização de subprodutos agroindustriais e cereais andinos na elaboração de alimentos funcionais é evidenciada na pesquisa atual. As barras de cereais destacam-se como alimentos rápidos com alto valor nutricional. O objetivo da pesquisa foi formular barras de cereais contando como ingredientes do estudo de farelo de aveia, casca de abacaxi e flocos de quinoa; com valores adequados de proteína, firmeza, aceitação sensorial, fibra dietética e compostos fenólicos. Foi aplicado um projeto de mistura simples com centróide expandido com uma faixa de trabalho de 0 a 31,34%. Um efeito significativo do farelo de aveia, da casca de abacaxi e dos flocos quinoa foi encontrado nas variáveis &#8203;&#8203;de resposta. O modelo apropriado para representar o comportamento das variáveis &#8203;&#8203;de resposta foi selecionado considerando os valores de p&lt;0,05; R2&gt;0,80 e falta de ajuste &gt; 0,05; sendo o modelo especial cúbico o que melhor ajustou os dados de proteína e aceitabilidade geral; enquanto que para fibras alimentares era o modelo quadrático. Determinou-se que o tratamento ótimo foi constituído por 4,12% de farelo de aveia; 10,04% de pó de abacaxi e 17,18% de flocos de quinoa, com maior teor de proteína (11,37%), fibra dietética (13,28%) e aceitabilidade geral (7,47 pontos), o que equivale a uma percepção muito boa.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cáscara de piña]]></kwd>
<kwd lng="es"><![CDATA[Fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[quinua]]></kwd>
<kwd lng="es"><![CDATA[Snack saludable]]></kwd>
<kwd lng="es"><![CDATA[Diseño de mezcla]]></kwd>
<kwd lng="en"><![CDATA[Pineapple peel]]></kwd>
<kwd lng="en"><![CDATA[Dietary fiber]]></kwd>
<kwd lng="en"><![CDATA[Quinoa]]></kwd>
<kwd lng="en"><![CDATA[Healthy snack]]></kwd>
<kwd lng="en"><![CDATA[Mix design]]></kwd>
<kwd lng="pt"><![CDATA[Casca de abacaxi]]></kwd>
<kwd lng="pt"><![CDATA[Fibra dietética]]></kwd>
<kwd lng="pt"><![CDATA[Quinoa]]></kwd>
<kwd lng="pt"><![CDATA[Lanche saudável]]></kwd>
<kwd lng="pt"><![CDATA[Design de mistura]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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