Diseño de un proceso para la obtención de tres tipos de snacks a partir de plátano verde (Musa paradisiaca) para el gobierno autónomo descentralizado municipal intercultural y plurinacional del cantón arajuno provincia de pastaza

Abstract

The objective of this graduation work was to design an industrial process for the elaboration of three types of snacks (patacón, chifles with salt and sweet chifles) from green and ripe plantain (Musa paradisiaca) from the Arajuno canton. To establish the manufacturing line, the starting point was the proximal characterization of the raw material based on the methods described by the AOAC (1997), then the process data was obtained experimentally at a laboratory scale, including operations such as: raw material selection, washing, peeling, slicing and frying; the market was studied, using a preference survey to determine the demand, which indicates the amount of raw material to be processed per day; with this data the engineering calculations were made to dimension the equipment involved in the process, which will allow processing the calculated amount to meet the market needs. The process validation was carried out based on an analysis of the fat percentage, moisture percentage and microbiological analysis, which are required by NTE INEN 2561-2010: Requirements for snacks from vegetable products, show values of fat percentage lower than 40 as required by the standard, absence of microorganisms and a percentage of moisture higher than 5%, which although it is not acceptable, it is deduced that it is because the product was not packaged the same day and when it was taken the next day for analysis, it had already absorbed moisture from the air. It is concluded that the project is viable and can be implemented in the place selected by the Arajuno GAD. It is recommended that the laboratory tests of the final product be carried out immediately, avoiding alterations in its physical properties and complying with the parameters stipulated in the standard.