En la investigación se elaboró una barra alimenticia funcional de Kiwicha, Polen y Miel de abeja; se realizaron pruebas de preparación de barras alimenticias, partiendo de 3 tratamientos hasta obtener el producto más agradable en sus características sensoriales a través de una prueba de aceptación con panelistas semi-entrenados, obteniéndose como mejor tratamiento el T2. Para determinar el valor nutricional de la barra alimenticia funcional en una porción de 30 gr se realizó análisis funcional sobre Carbohidratos, Proteínas y Grasa. (% Carbohidratos: 65.38 % - % Proteínas: 11.97 % - % Grasa: 3.10 %). Se calculó el aporte funcional en base a sus criterios funcionales (mg): Azucares reductores: 51.00 mg, Calcio: 32.00, Fosforo: 54.29 mg, Hierro: 5.61 mg, Vitamina C: 18.10 mg, Potasio: 92.29 y Valor calórico: 339.16 kcal. Los análisis Fisicoquímicos realizados arrojaron los...

The objective of the present work was to elaborate a food bar of kiwicha, pollen and bee honey and to carry out the physicochemical, organoleptic and microbiological analyzes of the obtained product. The raw materials for the 3 treatments were weighed, the kiwicha was subjected to a thermal temperature of 120ºC / 20 sec, the mass was homogenized manually, placed on a rectangular plate, previously covered with aluminum foil, and placed in a rotary oven at a temperature constant 160 ° C / 15 min, the product was cooled to room temperature 24 ° C, removed from the mold and cut into 30-gram bars, packed in polypropylene film and heat-sealed. The research had three treatments depending on the honey: T1 = 15%, T2 = 20% and T3 = 25%. The treatments were evaluated by a semi-trained panel, which were subjected to an analysis of variance with 95% reliability using the Tuckey contrast test, dete...