Desarrollo de una sopa instantánea a partir de harinas de cáscaras de sandía (Citrullus lanatus) y de plátano (Musa paradisiaca).

Abstract

Ecuador has a large banana and watermelon production, from which the peels become a by-product that could be used in the food industry. The objective of the present work is to develop an instant soup from watermelon and banana peel flours, taking advantage of the high protein content of these raw materials. To determine the acceptance and possible commercialization of the product, the physical, chemical, microbiological and sensory parameters must be taken into account. 17 combinations were established based on what was published by Limones and García (2011), who managed to obtain a formulation for instant quinoa soup with the use of 75 % of this raw material; A relationship of 10 % difference between each percentage value was considered and in addition 50 % of the raw materials under study have been taken into account, the percentages of the other ingredients do not vary in the formulation. The sensory analysis will be carried out with the help of a technical tasting panel made up of trained judges, who will evaluate color, taste, smell and consistency. It is expected to obtain a product that meets the quality requirements NTE INEN 2602, 2011. The value of the unit cost of production of instant soup will be established considering the costs of raw materials and direct and indirect materials to generate 1 kg of product. To prepare the benefit / cost analysis, the unit cost values will be taken and the 30 % profit margin will be added.