Estrategia de revalorización de leguminosas andinas mediante el desarrollo de un snack funcional horneado con perfil nutricional mejorado e identidad gastronómica ecuatoriana

Abstract

Abstract: The Ecuadorian snack market is dominated by products high in fat and sodium, with low protein and fiber content and no local cultural identity. This research sought to develop a strategy for revaluing Andean legumes through a baked functional snack with an improved nutritional profile and Ecuadorian gastronomic identity inspired by fanesca. A mixed-methods approach was used, with an experimental design in the formulation phase and a non-experimental cross-sectional design for sensory evaluation. Three chip formulations were developed based on fava bean, chickpea, pea, lentil and brown rice, assessed through a weighted technical sheet. Formulation FA obtained the highest score (76.0/100) and became the base of the final product, complemented by a dehydrated powder seasoning. Sensory evaluation with 87 untrained panelists yielded 93.1% acceptability, with a Cronbach's alpha of 0.82. Theoretical nutritional analysis estimated 21.7g protein, 8.4g fiber and 12.7g fat per 100g, tripling the protein and doubling the fiber compared to conventional snacks. It is concluded that revaluing Andean legumes in modern functional formats is viable both technologically and commercially.