Aprovechamiento de almendras de jackrut (Artocarpus heteropyllus Lm) adicionado manteca de cinco clones experimentales de cacao (Theobroma cacao L.) extraídas a partir de mazorcas infectadas con monillasi (Moniliophthora roreri Cif & Para la obtención de crema de chocolate blanco")
The present investigation was carried out in the Experimental Farm "La Represa", and in the Bromatological Laboratory, property of the State Technical University of Quevedo province of Los Ríos. Also, in the Agroindustrial Laboratory of the Universidad Equinoccial Universidad Santo Domingo...
Kaydedildi:
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2019
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| Online Erişim: | http://repositorio.uteq.edu.ec/handle/43000/4772 |
| Etiketler: |
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Etiketle | Özet: | The present investigation was carried out in the Experimental Farm "La Represa", and in the Bromatological Laboratory, property of the State Technical University of Quevedo province of Los Ríos. Also, in the Agroindustrial Laboratory of the Universidad Equinoccial Universidad Santo Domingo, the objective was to take advantage of the jackfruit almonds (Artocarpus heterophyllus Lam) added cocoa butter (Theobroma cacao L.) from almonds with moniliasis (Moniliophthora roreri Cif & Par) to obtain white chocolate cream, by means of bromatological analysis, the sensory profile and its economic value were made. A completely randomized experimental design with Tukey (p≥0.05) was applied to the variables humidity, dry matter, ash, fat, protein, non-nitrogenous extract, energy, viscosity and soluble solids, and Kruscal-Wallis analysis through a sensory profile. The product obtained an average of 0.88% moisture, 99.12% dry matter, 1.35% ash, 35.24% fat, 3.99% protein, 59.45% non-nitrogen extract, 570.91 Kcal of energy, 3464.37 cp of viscosity and 73.83 ° Brix of soluble solids, in addition the best sensory profiles, were; T0 after T2 and T3 with chocolate odor and taste, moderate sweetness, beige color, and creamy texture. In addition, in the preference analysis I highlight the T0 (Control) followed by T2 the products with the highest acceptability index with 38% and 23% respectively, while the T1 registered the lowest value of 11%. Presented in production cost of $ 44.37, being its selling price of $ 12.98 for 800 g and a profit of 20%. Key words: Moniliasis, jackfruit, cream, cocoa butter |
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