Diseño de un proceso industrial para la obtención de hojuelas confitadas a base de chocho (Lupinus Mutabilis) y quinua (Chenopodium Quinoa) con sabor a vainilla

Abstract

The objective of this technical project was to design an industrial process for obtaining candied flakes based on chocho (Lupinus mutabilis) and quinoa (Chenopodium quinoa) with vanilla flavor. Three formulations were proposed at laboratory scale at different percentages of chocho flour and quinoa flour (25%, 50% and 75%). Sensory analysis tests were carried out, which were analyzed and compiled using the Kruskal-Wallis statistical method to select the most optimal formulation for the process in terms of flavor, odor, color, and texture. The process began with the selection and physicochemical characterization of chocho and quinoa to determine the main quality parameters that make up the raw material, and the design conditions and calculations necessary for large-scale production were also proposed. For the industrial production process, the following unit operations were established: drying, roasting, milling and sieving. The validation of the product and process was based on NTE INEN 2 561:2010 Snacks of vegetable products, which yielded results of 2.31% moisture, 17.28% protein, 3.48% ash, 12.29% fat and 5.84% fiber, in addition to the absence of total coliforms, molds and yeasts. The results presented determined the quality of the product and its stability for human consumption. It is concluded that the candied flakes of 75% quinoa flour and 25% chocho flour presented a higher approval among the 100 affective judges, the lot was established for the production of 250 kg and a selling Price per unit of 2.37 dollars for accessibility to the general public. It is recommended that the variables and parameters established in the project should be adequately controlled throughout the production process to ensure the quality and safety of the final product.