Tabletas de chocolate negro con la adición de pulpa de borojó (Borojoa patinoi) como extensor alimentario

Fine and aroma cocoa has distinctive aroma and flavor characteristics sought by chocolate manufacturers. The aim of this research was to produce black chocolate tablets with the addition of borojo pulp (Borojoa patinoi) as a food extender, giving boron an added value when increasing it in tablets as a food extender without changing its physico-chemical and organoleptic characteristics. And in turn observe if it has welcome among consumers of chocolate, the research was carried out in the Laboratory of Bromatology, located in the Experimental Farm =La Maria State Technical University of Quevedo, Located at km 7 of the Quevedo Way. El Empalme, Recinto San Felipe; Canton Mocache, Province of Los Ríos, for this was used a (DCA) Random complete design (factorial 2x4) with 8 treatments and 3 repetitions. The preparation of the black chocolate tablets was carried out with the addition of different percentages of borojo (15%, 30%, 45%, 60%) in National cocoa and Trinitario cocoa. The variables studied were physical-chemical analyses: humidity, pH, Brix, ash, protein, fat, organoleptic analysis, which showed that the T2 national cocoa treatment plus 30% boron pulp presented better organoleptic characteristics among tasters for its cocoa aroma, bitter sweet taste, texture and colouring. and microbiological analysis that determined that the black chocolate tablets were made under optimal hygienic conditions. Keywords: Borojó, chocolate tablets, physical-chemical, microbiological and organoleptic analysis.

• Auteur principal: Bermeo Loor, Yudyhs Tamara (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2019
• Sujets: Borojó; Tabletas de chocolate; Análisis físico-químicos; Microbiológicos y organoléptico
• Accès en ligne: http://repositorio.uteq.edu.ec/handle/43000/3791