Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador

Autores/as

DOI:

https://doi.org/10.24836/es.v32i60.1248

Palabras clave:

contemporary food, saquifrancia, cocoa, Super Tree, cocoa liquor, cocoa butter

Resumen

Objective: Its objective is to produce a bitter-type chocolate coating from the combination of cocoa of the CCN51 and Super Tree variety. Methodology: the product was elaborated through an experimental, quantitative, and qualitative method. Results: 18 experimental units were generated in the design, where 2 formulations with 2 replications were obtained, which allowed us to determine the best treatment through sensory analysis with a structured hedonic scale of acceptability (assessment from 1 to 5). The sensory evaluation was carried out with 30 untrained panelists, where they determined that T1 with 70% cocoa liquor is the most accepted, while for the trained judges there was no significant difference. The samples were subjected to bromatological analysis, obtaining as a result a moisture content of 1.59%, fat 37.86%, protein 9.26%, ash 2.04%, dry extract of defatted cocoa 99.38%, dry extract of total cocoa 98.41%, microbiological less than 100 cfu. ml-1 in total mesophiles, yeasts, and total coliforms. Limitations: have pilot equipment for processing. Conclusions: The parameters of the best treatment T1 are framed in the NTE INEN 621: 2010 in force in Ecuador for the manufacture of chocolates.

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Citas

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Publicado

25-10-2022

Cómo citar

Enríquez Estrella, M. Ángel. (2022). Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador. Estudios Sociales. Revista De Alimentación Contemporánea Y Desarrollo Regional, 32(60). https://doi.org/10.24836/es.v32i60.1248