Calidad de un bocadito de maíz extruído para la empresa Simaa Cia. Ltda.

Abstract

This work aimed to analyze the quality of an extruded corn snack with the addition of corn flour and different gritz granulometries for the SIMAA company. The experimental units were distributed under a completely randomized design with a 3x2 factorial arrangement based on the sensory analysis with the "just right" scale, bromatological analysis of moisture, fats, peroxide index, and crude fiber, microbiological analysis of E. coli, molds and yeasts, and economic analysis. The bromatological and microbiological statistical analysis was performed by ADEVA analysis of variance using Tukey's test with significant differences of p<0.5 and the sensory test by Kruskal Wallis analysis. The main results showed that the best-optimized interactions are those elaborated with thick gritz since the attributes of crunchiness, salty flavor, corn flavor, and yellow color are within the correct scale, while the bromatological analysis determined compliance with the INEN 2561 standard except for the peroxides index since the snacks do not include the addition of oleaginous oils in their ingredients. The microbiological analysis showed the absence of microorganisms due to the innocuousness with which the treatments were carried out, this being a fundamental point in the extrusion process because it reduces microbial contamination. The economic analysis determined that the snacks with thick grtiz reflect a profit of $0.41, $0.58, and 0.34 cents for each dollar invested, making it economically profitable to allow a new production line. In conclusion, corn snacks guarantee the quality of the product for human consumption according to the required standard.