Evaluación de las características fisicoquímicas y sensoriales de una barra de chocolate, formulada con edulcorantes no calóricos

Chocolate is a product that has increased its demand every year as well as the concern of the population regarding the consumption of low calorie products. For these reasons, the chocolate industries have opted to use sweeteners of natural or artificial origin. Nevertheless, the use of these compounds affects the rheology of chocolate, such as viscosity, moisture and final fat in the final product. Hence, there were chosen three commonly types of sweeteners that are used the most by food industries. The elaboration of the chocolates with sweeteners was made from the variety of cocoa CCN-51, which is a very popular variety in Ecuador. Once the dried and fermented cocoa beans were obtained, the chocolate tablets were processed with sweeteners starting from a 60 percent chocolate formulation. After obtaining the three treatments with different sweeteners, physical analyzes were carried out, such as: viscosity and particle size of the final chocolate paste; and chemical analysis, such as: moisture and fat of the final product (molded chocolate tablet). Then, sensory analysis tests were conducted with judges or consumer panelists, who evaluated the acceptability between the three treatments and finally, the treatment that had greater acceptance, obtained the taste profile. ; El chocolate es un producto que ha incrementado su demanda cada año al igual que la preocupación de la población en cuanto al consumo de productos bajos en calorías. Por estas razones, las industrias chocolateras han optado por utilizar edulcorantes de origen natural o artificial. Sin embargo, la utilización de estos compuestos afecta a la reología del chocolate, como: viscosidad, humedad y grasa final en el producto. Por lo que, se escogieron tres tipos de edulcorantes utilizados comúnmente, en su mayoría por las industrias de alimentos. La elaboración de los chocolates con edulcorantes se realizó a partir de la variedad de cacao CCN-51, la cual es una variedad muy cotizada en el Ecuador. Una vez que se obtuvo los granos secos y fermentados de ...