Efecto de la stevia (Stevia rebandiana) y cacao fino de aroma en las características bromatológicas y organolépticas del chocolate semi amargo

The purpose of this research was to evaluate the effect of stevia on the organoleptic characteristics of an semi-bitter chocolate, developed with two factors in the study of cocoa liquor (A) and stevia (B), against a kit-kat commercial control from Nestlé. The statistical design employed was Completely Random Design (DCA) with bifactorial arrangement of AxB. Six treatments were elaborated with three replicates per treatment, combining percentages of stevia (5%, 4% and 3%) and cocoa liquor (70% and 80%). The methodology used to evaluate energy content was the Soxhlet method (% fat), Kjeldahl method (% protein), Total Carbohydrate and Fiber. To measure sensory quality was evaluated by semi-trained judges through a hedonic scale of preference of 5 points. With the results obtained in the statistical program SPSS, it was possible to establish the best treatment was T2 with a percentage of 4% of stevia and 70% of cocoa liquor, which obtained 526.05 kcal/100g, the tabulation of sensory analysis data resulted in T2 being the best qualified in terms of: color, odor, taste and texture and is within the range (pleasant) and (slightly agreeable), determining that the factors studied have a positive influence on the response variable (Energy).

• Auteur principal: Laaz Espinoza, Fabián Antonio (author)
• Autres auteurs: Zambrano Vivas, Carlos Emilio (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2017
• Sujets: Edulcorante; Energía; Propiedades físico químicas; Sensorial
• Accès en ligne: http://repositorio.espam.edu.ec/handle/42000/644