Diseño de un bombón de chocolate Energy Ball con características funcionales energéticas a base de guayusa, panela, semilla de girasol, pepa de sambo, amaranto, maracuyá y cacao en Loja, año 2021

Abstract

Abstract: Since Ecuador has a wide variety of natural products, proposing their use adds value to Ecuadorian raw materials, thereby achieving better quality products at lower prices through their integration into the world of gastronomy. Therefore, this work focused on utilizing national raw materials with energy-rich characteristics to develop the design of a chocolate bonbon with functional energy properties based on natural ingredients such as guayusa, panela, sunflower seeds, sambo seeds, amaranth, passion fruit, and cocoa. Through the formulation developed during the experimental process, a balance between acidity and sweetness was achieved within the bonbon filling. Regarding acceptability, based on the athlete focus group evaluation, it was concluded that the Energy Ball product was initially approved upon its introduction to consumers and that it effectively fulfilled its function of providing energy-boosting functional characteristics to consumers.