Concentraciones de licor de cacao y espirulina (Spirulina platensis) como potencializador proteico en la elaboración de chocolate en barra

This research was conducted in order to assess the chocolate bar adding spirulina as protein potentiator in concentrations of 1 %, 2 % and 3 % and cocoa liquor at concentrations of 40 % and 50 % for measurement was applied a factorial experiment increased (A x B + 1) in accordance bifactorial DCA (3x2) with six treatments and two replicates, compared to control (50 % cocoa liquor without spirulina). Qualitative characteristics were evaluated as: Protein (INEN 46), fat (PE08 -5.4 -FQ AOAC 17th Ed .), Humidity (INEN 464), acidity expressed as oleic acid (Volumetric Method), and pH (potentiometer). Microbiological analyzes were made according to NTE INEN 621 to evaluate the treatments sensorially with the Test of Scoring, and acceptability were performed by analysis of variance of two factors with one sample per group , using Adeva , Tukey p = 0.05 determined significant differences , being the best treatment a2b2 (50 % cocoa liquor and 2% spirulina ). It was concluded that spirulina powder "Andes Spirulina" did not increase the protein level of the chocolate bar due to protein denaturation that occurred because it was dehydrated , making it less stable in the conching operation rates and thermal mechanical action caused protein denaturation spirulina , although acceptance unskilled tasters .

• Hovedforfatter: Párraga Sabando, Estefanía Mercedes (author)
• Andre forfattere: Zambrano Tapia, María de los Ángeles (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2014
• Fag: Proteína; Desnaturalización; Licor de cacao; Conchado
• Online adgang: http://repositorio.espam.edu.ec/handle/42000/429