Obtención de barra de chocolate enriquecida con snack de cáscaras de naranja y mandarina
The objective of this research was to evaluate the enrichment of a chocolate bar incorporating orange peel and tangerine snack. Two types of snack (orange, tangerine) were used at 3, 6 and 9% and a witness (without snack). The experiment was conducted with the DCA and three replicates; the experimen...
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| Natura: | masterThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/1066 |
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Aggiungi Tag | Riassunto: | The objective of this research was to evaluate the enrichment of a chocolate bar incorporating orange peel and tangerine snack. Two types of snack (orange, tangerine) were used at 3, 6 and 9% and a witness (without snack). The experiment was conducted with the DCA and three replicates; the experimental unit was 100 g of chocolate bar. 48 hours after the product was elaborated, the physicochemical characteristics (pH and ºBrix) were analyzed; After 30 days, microbiological (aerobic and moldy) and sensory (smell, taste, texture and acceptance) analyzes were performed. Regarding the physical-chemical results of the chocolate bar, all the treatments complied with the values established in the NTE INEN 621: 2010 statistically it was observed that the 9% orange snack variant obtained the best category. Microbiologically, the statistical trend was maintained with the previous variant; however, it is highlighted that all treatments distance themselves from the control that recorded the highest values of the microbial agents evaluated. In the organoleptic variable, the chocolate bar that received 9% orange peel snack received a favorable acceptance, followed by treatment with 9% tangerine peel snack. It is concluded that the best option to produce chocolate bars is to add orange peel snack at 9% concentration. |
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