Características de snacks y componentes funcionales para consumidores jóvenes y adultos en Lima Metropolitana

Odette  Santos; Luis  Dávila; Tarsila  Tuesta; Luz Eufemia  López Ráez

doi:10.17268/agroind.sci.2022.01.10

Authors

Odette Santos Escuela Profesional de Ingeniería Alimentaria, Facultad de Oceanografía, Pesquería, Ciencias Alimentarias y Acuicultura, Universidad Nacional Federico Villarreal, Jr. Francia 726, Miraflores, Lima .
Luis Dávila Escuela Profesional de Ingeniería Alimentaria, Facultad de Oceanografía, Pesquería, Ciencias Alimentarias y Acuicultura, Universidad Nacional Federico Villarreal, Jr. Francia 726, Miraflores, Lima.
Tarsila Tuesta Grupo de Investigación en Alimentos, Facultad de Ingeniería Química y Textil, Universidad Nacional de Ingeniería (GIA-FIQT-UNI), Lima.
Luz Eufemia López Ráez Escuela Profesional de Ingeniería Alimentaria, Facultad de Oceanografía, Pesquería, Ciencias Alimentarias y Acuicultura, Universidad Nacional Federico Villarreal, Jr. Francia 726, Miraflores, Lima.

DOI:

https://doi.org/10.17268/agroind.sci.2022.01.10

Keywords:

snacks, atributos sensoriales, alimentos, funcionales, saludable

Abstract

El objetivo fue determinar las características de los snacks que consumen jóvenes y adultos en Lima Metropolitana, así como los componentes a adicionar en el diseño de snacks funcionales, se utilizó una encuesta orientada a que los participantes expresaran su percepción para los siguientes atributos: Apariencia, sabor, precio, componentes funcionales a agregar a estos alimentos y el tratamiento térmico que más aceptan. Se empleó una escala de 0 a 3 para evaluar el agrado, así cero equivale a nada, uno a poco, dos a medio y tres a mucho. Para la apariencia al 39,1% les agrada medianamente los laminados, así como al 36,1% la forma definida, que llegó a 59,6% para los de nivel superior. Se determinó que al 21,6% gustan los salados, al 14,2% los picantes y al 12,4% los dulces. Los encuestados reportaron que el 49,4% están dispuestos a pagar S/0,85 por un producto de 85 g, siendo los componentes funcionales para agregar que indican en un 43,79% proteínas, 21,57% fibra, 18,95% calcio y 13,73% hierro. Los snacks tostados presentaron agrado medio y superior, siendo su dureza aceptada.

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