Elaboración de una barra con propiedades antioxidantes a base de chocolate (Theobroma cacao) con jalea de tuna morada (Opuntia lagunae) utilizando miel de abeja como edulcorante
The general objective of this study was to elaborate a bar with antioxidant properties based on chocolate (Theobroma cacao) with purple prickly pear jelly (Opuntia lagunae) using honey as sweetener. The purpose of this research was to provide a new alternative to the chocolate industry, considering...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2023
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| 主題: | |
| 在線閱讀: | https://dspace.ueb.edu.ec/handle/123456789/6172 |
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添加標簽 | 總結: | The general objective of this study was to elaborate a bar with antioxidant properties based on chocolate (Theobroma cacao) with purple prickly pear jelly (Opuntia lagunae) using honey as sweetener. The purpose of this research was to provide a new alternative to the chocolate industry, considering the interaction of process engineering in the elaboration of a chocolate bar rich in antioxidants and low in calories. A DBCA was used, obtaining 4 treatments with 3 replicates each, the combination of treatment 1 was 65% chocolate paste + 35% purple prickly pear jelly, treatment 2 was 60% chocolate paste + 40% purple prickly pear jelly, treatment 3 was 55% chocolate paste + 45% purple prickly pear jelly and treatment 4 was 50% chocolate paste + 50% prickly pear jelly. The fine chocolate paste with aroma, purple prickly pear and bee honey was characterized by means of physicalchemical analysis, where favorable values of pH, acidity and antioxidant activity were reported in accordance with those reported in the bibliography. For the antioxidant activity of the chocolate bar, it was determined by the ABTS method, where the mixture of Treatment 1 presented a value of 117500,00 μmol ET/g of antioxidant activity, being superior to the values reported by bibliography, in the sensory analysis of the chocolate bars that was carried out with a semi-trained tasting panel, we proceeded to select the treatment T1, The bromatological composition of the best treatment (T1) was analyzed, which showed values of 0,327% for fiber, 8,193% for humidity, 1,693% for ash, 30,133% for fat and 10,375% for protein. The cost/benefit ratio of the best treatment T1 establishes that the unit price is 0,550 ctvs., The profitability of 20% was used, which shows that the PVP of the final product per 20 g of chocolate is 0,660 ctvs, which when compared to other chocolate bars in the literature, the commercial value is more profitable and contains antioxidant properties. |
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