Elaboration of granola bars enriched with polyunsaturated fatty acids and antioxidants, to strengthen the immune system during the covid-19 pandemic

Abstract

Objectives: To optimize granola bars enriched with polyunsaturated fatty acids and antioxidants, to strengthen the immune system during the covid-19 pandemic with a sample of 30 elderly people who tasted the granola bars. Methods: Descriptive explanatory, with complete central rotational design (DCCR) in 15 trials. The analysis of anthocyanins (differential pH), total polyphenols (Folin-Ciocalteau colorimetry), antioxidant capacity (Spectrophotometric inhibition of ABTS, and acceptability with the response surface methodology were carried out. Results: The granola bars enriched with fatty acids polyunsaturated and antioxidants optimized with concentrations of 60% of dried fruits, 34.4% of seeds and 3.2% of sweetener (honey / panela), has the highest acceptability with the rating of "I like it a lot” with the 82,33%. A serving of 32 g, provides 153,06 Kcal and contains 7,14 g of total fat, 3,57 g of protein, 0,64 g of dietary fiber, 18,34 g of carbohydrates, 49,26 of omega 9, 24,73% omega 6 and 16,45% omega 3. Antioxidants: 48,0 mgAT/kg, 144,40 mgEAG/100 g and antioxidant capacity of 165000,6 µmol Etrolox/100 g. Conclusions: The acceptability of granola bars enriched with polyunsaturated fatty acids and antioxidants, is related with the concentration of dried fruits (X1), concentration of seeds (X2) and concentration of sweeteners (X3), of the mixture, however, the concentration of dried fruits is the factor that has the greatest influence on the acceptance of the finished product strengthening the immune system, very necessary specially during the covid-19 pandemic, due to its content of omegas fatty acids, anthocyanins and phenolic compounds.