Diseño de un proceso industrial para la elaboración de una barra proteica con soya (Glycine Max) germinada y semillas de zapallo (Cucurbit Max)

Abstract

This research work was based on the design of the industrial process for the elaboration of a nutritional bar with germinated soybean (Glycine max) and pumpkin seeds (Cucurbit max), for which the variables of the soybean germination process were obtained by controlling its days at a constant soaking time, humidity, light and temperature; treatment 3 was selected with 1 day of soaking and 6 days of germination as it reached the highest percentage of protein. The formulation of the nutritional composition of the feed was obtained by linear programming using the Solver tool to solve by the Simplex method the optimal cost of raw material; in addition, the acceptable ranges of macronutrient distribution for healthy diets were established as restrictions resulting in 7.39 dollars per kilogram of mixture and 384g of soya, 200g of pumpkin seeds, 50g of sesame, 116g of prunes and 250g of agglutinate were used, with a nutritional contribution of 23% protein, 20% fat, 30% carbohydrates and 7% moisture, values used to develop the main unit operations and the design of a chopper, a roaster and a hemispherical jacket kettle on an industrial scale. Finally, the validation of the process was carried out according to INEN 2595:2011 Granolas. These are the requirements, where it was obtained that the microbiological parameters and moisture are within the stipulated, obtaining a product with good quality levels for human consumption. It is recommended to continue implementing new technologies in food in order to enhance the nutritional composition and generate new eating habits to people's preference.