Diseño de un proceso industrial para la obtención de un snack a base de papachina “Colocasia esculenta”

Abstract

In Ecuador, there were few food companies offering products other than the traditional ones, mainly located on the country's coast. In this context, the microenterprise “KIPA ALIMENTOS DEL SOL S.A.”, located in Riobamba, showed interest in innovating by offering organic food, with a particular focus on adding value to tubers. The objective of the technical project was to design an industrial process to produce a snack based on Chinese potato (Colocasia Esculenta). The methodology employed combined quantitative, qualitative and experimental approaches. Two processing methods (frying and baking) and three chip thicknesses (2 mm, 2.5 mm and 3 mm) were explored, with flavors of garlic powder with salt and oregano powder. Product acceptability was evaluated by reliability analyses such as Cronbach's alpha and Richardson's Kudert. In addition, the necessary equipment was sized considering the resources available in the microenterprise. The process design that was most accepted by the respondents was the 2 mm thick chips, with oregano flavor and fried cooking process. Subsequently, the layout of the microenterprise was made, ensuring the proper installation for its operation. The financial analysis showed positive results with a calculated NPV and IRR, concluding that the investment project was feasible with a payback period of two years and three months. Finally, the product was validated according to INEN Standard 2561:2010, complying with the bromatological and microbiological requirements to go to the market with the necessary food permissions.