EVALUACIÓN DE LAS CARACTERÍSTICAS SENSORIALES DE UN BOMBÓN DE CHOCOLATE A PARTIR DE LA VARIEDAD DE CACAO (Theobroma cacao) NACIONAL, RELLENO CON JALEA DE MORTIÑO (Vaccinium meridionale), FLOR DE JAMAICA (Hibiscus sabdariffa L.) Y PITAHAYA (Hylocereus undatus)

This research project aims to provide the chocolate market with an innovative product that contributes to agroindustrial development in Ecuador. This research also seeks to evaluate the sensory and physicochemical characteristics of the chocolate using three percentages of chocolate (30-50-70 %) from the use of cocoa of the national variety and three types of jellies (Mortiño, Flor de Jamaica and Pitahaya). A DCA experimental design was applied, resulting in 9 treatments with three replicates, with a total of 27 experimental units. The physical-chemical results were tabulated and organized for subsequent analysis using Infostat statistical software, and a Tukey significance test was applied to obtain statistical differences. Meanwhile, the sensory analysis was carried out by a panel of semi-trained tasters made up of 21 people, who established that T2 (Chocolate 30% - Jamaican Flower Jelly) presented better results in terms of acceptability, and also showed a good flavor, a characteristic floral/fruity smell provided by the Jamaican flower, as well as a mild level of bitterness and a dark brown color. The physicochemical analysis showed that certain values are within the parameters established by other research related to the elaboration of filled chocolates and cocoa products, however, it should be noted that some values are above the mentioned authors, that may have happened due to the sum of different factors such as the high percentage of moisture contained in the jellies and also the incorrect fermentation of the cocoa bean. Therefore, some recommendations are mentioned that could be useful for future research.

• मुख्य लेखक: Yepez Tapia, Byron Dario (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2023
• विषय: Bombón, Jaleas, Sensorial, Características
• ऑनलाइन पहुंच: https://repositorio.uteq.edu.ec/handle/43000/8015