Evaluación sensorial de bombones de chocolate rellenos con reducciones de tamarindo (Tamarindus Indica), grosella Pphyllanthus acidus) y limón sutil (Citrus Aurantifolia

Chocolates are a product obtained from chocolate and their characteristics depend on various factors, including: the raw material used, the formulation and the type of filling used. The present research aimed to evaluate the sensory characteristics of chocolate bonbons filled with reductions of tamarind (Tamarindus indica), currant (Phyllanthus acidus) and subtle lemon (Citrus Aurantifolia). To develop the research, a factorial design A*B*C was proposed, the following factors were analyzed: Variety of cocoa (Factor A), percentage of chocolate (Factor B) and Type of filling (Factor C), for statistical differentiation of the treatments, the 5% Tukey rank test was used. The operations in the production of chocolate are reception, classification, roasting, husking, grinding, conching, mixing, refining, tempering, molding, and cooling. While for the elaboration of filled chocolates they are tempering, shell formation, filling application, sealing, cooling, unmolding, packaging, and labeling. Once the experimental process was finished, the physicochemical analysis was carried out to contrast the results with the sensory evaluation and once the statistical analysis was carried out, choose the best treatment. The physicochemical parameters evaluated were pH, acidity, ash, humidity, and total polyphenols. The treatment with the best results is a0b1c1 (National Cocoa + 75% chocolate + Tamarind) in terms of acidity, pH, and ash. The parameters evaluated in the sensory analysis were aroma, bitterness, color, defects, flavor, texture, and aftertaste. Greater acceptance was evidenced in a0b1c1 (National Cocoa + 75% chocolate + Tamarind) in terms of aroma, bitterness, texture, and aftertaste. The chocolates with the best organoleptic acceptance correspond to the a0b1c1 treatment, followed by a1b1c1 (Cacao CCN-51 + 75% chocolate + Tamarind) with the highest content of polyphenols. Keywords: Cocoa, polyphenols, shell, reduction, sensory analysis.

• Hovedforfatter: Herrera Chucay, Jenifer Laexander (author)
• Andre forfattere: Novoa Fuentes, Nathaly Silvana (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2021
• Fag: Cacao; Polifenoles; Reducción; Análisis sensorial
• Online adgang: https://repositorio.uteq.edu.ec/handle/43000/6478