Elaboración de chocolate de cobertura, utilizando licor de cacao nacional. La Maná. Ecuador 2013
This research aims to implement a craft master to transform the national cocoa liquor couverture using different percentages of both sugar and vegetable fat thereby obtaining a quality product that meets established quality standards. Cacao production in Ecuador is one of the major economic centers,...
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| Format: | masterThesis |
| Language: | spa |
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2013
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/238 |
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Add Tag | Summary: | This research aims to implement a craft master to transform the national cocoa liquor couverture using different percentages of both sugar and vegetable fat thereby obtaining a quality product that meets established quality standards. Cacao production in Ecuador is one of the major economic centers, being thus the livelihood of many families. At present there are few companies focused on chocolate production, the vast majority being exported to countries considered in developing powers chocolates. Since the canton of Mana is a tropical area where the cacao is developed on a large scale, there is the alternative to industrialize the same in order to obtain coverage for a chocolate ice cream. Implemented various vegetable fat percentage and sugar until the chocolate with better physical and chemical characteristics and sensory therefore, to conclude to what the best treatment is performed experimental tests, analysis of variance and sensory analysis. At the end of the investigation it was determined that the best treatment is number 2 made with vegetable fat 15% / 40% sugar. It is hoped that this work is a contribution to the farmers of our country always expect to develop new methods of industrialization |
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