Diseño del proceso de elaboración de bolitas dulces saborizadas a base de gritz de maíz en la microempresa agus snack

Abstract

This curricular integration work aimed to design the process of making flavored sweet balls based on corn grits in the microenterprise Agus Snack. The main ingredient in corn-based snacks is corn grits. However, other ingredients, such as flavorings, colorings, preservatives, and textural agents, can be used, which is why the raw material was characterized using NTE INEN 187:2013. This process involves subjecting the food to high temperatures and pressures in a controlled environment, which allows its physical, chemical, and sensory properties to be modified. The unit operations used in this process are agitation, extrusion, and drying. Therefore, the calculations corresponding to the process sizing were carried out with a 100 kg/h calculation base. The essential variables for this process to be carried out were considered: temperature, time, and humidity percentage. Once the final product achieved technical and economic validation through the analyses corresponding to the final characterization based on the INEN 2561:2010 standard, values were obtained for standard plate count, molds, E. coli, moisture, fats, and peroxide index. All are within the ranges established by the standard, thus ensuring their safety and suitability for human consumption. As part of the economic validation, the retail price calculated the payback period, IRR, and NPV, considering a profit margin of 30%.