Efecto de la grasa y el tamaño de partícula de la película plateada de café en una cobertura para helados

Ice cream coating is commonly achieved through the addition of melted chocolate and cocoa butter, a process that provides organoleptic characteristics desired by consumers. The current trend in the food industry is to develop new products with flavors that differ from conventional ones, as well as to create more sustainable manufacturing processes through the use of food by-products. This research aimed to evaluate the effect of fat content (cocoa butter) and particle size of coffee silver skin in an ice cream coating. Two fat percentages were used: 31% and 35%, along with two particle sizes—one with a diameter between 0.60 mm and 0.71 mm, and another with a diameter smaller than 0.60 mm. Physicochemical analyses (pH, moisture, and fat), mechanical tests, and sensory evaluations were conducted to select the best treatment. Results indicated that treatment T2, corresponding to a particle size < 0.60 mm and 35% fat, received the highest acceptance from the panelists. The pH, moisture, and fat values for this treatment were 6.68%, 11.31%, and 45.49%, respectively, and it presented a fracturability value of 31.87 N in the mechanical test. This combination of parameters contributes to consumer acceptance. Therefore, coffee silver skin is suitable for use in ice cream coatings; further studies are necessary to evaluate the microbiological stability of the coating.

• المؤلف الرئيسي: Anchundia Zambrano, Gema Yomaira (author)
• مؤلفون آخرون: Román Vera, Iván Josué (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2025
• الموضوعات: Helados; Subproductos; Propiedades mecánicas; Cobertura
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/2774