Influencia de diferentes diámetros y películas de cápsulas en las características físicas y sensoriales de bombones rellenos

The objective of the research was to evaluate the influence of different diameters and types of capsule films on the physical and sensory characteristics of filled chocolates, seeking to optimize their quality. A Completely Randomized Design (DCA) was applied with 9 treatments, considering capsule diameters (10 mm, 15 mm and 20 mm) and film types (alginate, pectin and gelatin) as factors. Physicochemical (moisture, fat and density) and microbiological tests were carried out, as well as a sensory evaluation with a panel of semi-trained tasters. The results indicated that the treatment with a diameter of 20 mm, in combination with alginate and gelatin films, presented the best characteristics in terms of humidity (18.65% and 18.34%), and fat content (22.05 % and 28.02%). These values are within the ranges established by the INEN regulations (2010), which requires a fat content between 18% and 31% and a maximum of 65% humidity. Furthermore, this treatment received a positive sensory evaluation from the majority of trained tasters, consolidating itself as one of the most accepted options. The research concludes that the diameter of the capsules and the type of film are critical factors in the development of high-quality filled chocolates. Optimal combinations of 20 mm with alginate or gelatin not only improve physico-chemical properties, but are also well accepted sensorially, providing valuable information for the confectionery industry in product formulation.

• Auteur principal: Morales Alcívar, Melany Denisse (author)
• Autres auteurs: Roca Mendoza, Emily Jailyn (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2025
• Sujets: Alginato; Cobertura; Encapsulamiento; Gelatina; Pectina
• Accès en ligne: http://repositorio.espam.edu.ec/handle/42000/2666