Year: 2024
Type: article
Abstract: This work was developed in an SME that is responsible for the production and distribution of fried foods made of flour, wheat, corn and soy, through a semi-artisanal process. The company received 17 complaints during a month, of which 8 (47.06%) pertain to the variation in the color and flavor of the pigeon. 20 samples were obtained and the difference in the variation of the seasoning was approximately 44.01%; From there, 18 tests were carried out and finally the one that maintained the quality of the product and considered the best corn-seasoning relationship was chosen. Initially, an average of 165 g of seasoning was used for each kilogram of corn, this was reduced to 156 g. With the help of the test, the company's savings increased, resulting in a 14.03% reduction in what it cost to make said snack ($9,000 per month).
Authors: Lilia Araceli Bahena-Medina, Miguel Angel Gómez-Vicario, Alejandro Reyes-Velázquez, Jatziri Landa-Mendoza
Institution: Universidad Politecnica del Estado de Morelos
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4406839607