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Vargas, E., (2022). Elaboración de chocolate con sustituto de pasta de majambo (Theobroma bicolor) y leche en polvo [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4804
Vargas, E., Elaboración de chocolate con sustituto de pasta de majambo (Theobroma bicolor) y leche en polvo []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/4804
@misc{renati/1057286,
title = "Elaboración de chocolate con sustituto de pasta de majambo (Theobroma bicolor) y leche en polvo",
author = "Vargas Cabrera, Edward Fernando",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
Title: Elaboración de chocolate con sustituto de pasta de majambo (Theobroma bicolor) y leche en polvo
Authors(s): Vargas Cabrera, Edward Fernando
Advisor(s): Martinez Mena, Epifanio Efrain
Keywords: Chocolate; Majambo; Mishky Cacao; Análisis sensorial
OCDE field: https://purl.org/pe-repo/ocde/ford#2.11.04
Issue Date: 15-Jul-2022
Institution: Universidad Nacional de San Martín. Fondo Editorial
Abstract: El objetivo general de este trabajo fue elaborar chocolate utilizando como sustituto la pasta de Majambo (Theobroma bicolor) y Leche en polvo en la Asociación “Mishky Cacao” del distrito de Chazuta; realizando análisis sensoriales, para la cual se utilizó una escala hedónica de 7 puntos y quince panelistas semientrenados, se analizaron en la primera etapa solo el atributo sabor ya que según recomendaciones de Anzaldúa en el año 1994, el sabor es el atributo indicativo y que más resalta en las propiedades de los alimentos. Se aplicaron dos diseños experimentales de bloques completamente aleatorizado (DBCA) con tres repeticiones cada uno. El primer diseño fue en la etapa de formulación, en donde la variable independiente fue el sustituto de pasta de majambo expresada en porcentaje (25%, 30%, 35%) y la leche en polvo (15%,20% y 25%) y las variables dependientes la característica sensorial (sabor). El segundo diseño se aplicó a la mejor muestra escogida mediante la evaluación sensorial del sabor, preparándose para este caso chocolate con sustituto de 25% de pasta de majambo, 25% de leche en polvo, 30% de pasta de cacao y 20% de azúcar. Las variables dependientes fueron las características sensoriales (color, olor, sabor y textura), resultando chocolates con aceptabilidad comercial, también se realizaron los análisis fisicoquímicos al chocolate formulado donde presenta un 55% de aceites y grasas, aproximadamente 11% de proteínas un alto contenido de cenizas de 2.1% características semejantes a los chocolates comerciales.
The general objective of this study was to elaborate chocolate using Majambo paste (Theobroma bicolor) and powdered milk as a substitute at the "Mishky Cacao" Association in the district of Chazuta. Sensory analysis was carried out using a 7-point hedonic scale and fifteen semi-trained panelists. The first stage analyzed only the flavor attribute, since according to Anzaldúa's recommendations in 1994, flavor is the indicative attribute that most highlights the properties of foodstuffs. Two completely randomized block experimental designs (RCBD) with three replicates each were applied. The first design involved the formulation stage, where the independent variable was the majambo paste substitute expressed as a percentage (25%, 30%, 35%) and powdered milk (15%, 20% and 25%) and the dependent variables were the sensory characteristic (flavor). The second design was applied to the best sample chosen through the sensory evaluation of flavor, preparing chocolate with a substitute of 25% majambo paste, 25% powdered milk, 30% cocoa paste and 20% sugar. The dependent variables were the sensory characteristics (color, odor, flavor and texture), resulting in chocolates with commercial acceptability. The physicochemical analysis of the formulated chocolate was also carried out, showing 55% oils and fats, approximately 11% proteins and a high ash content of 2.1%, which are characteristics similar to those of commercial chocolates.
The general objective of this study was to elaborate chocolate using Majambo paste (Theobroma bicolor) and powdered milk as a substitute at the "Mishky Cacao" Association in the district of Chazuta. Sensory analysis was carried out using a 7-point hedonic scale and fifteen semi-trained panelists. The first stage analyzed only the flavor attribute, since according to Anzaldúa's recommendations in 1994, flavor is the indicative attribute that most highlights the properties of foodstuffs. Two completely randomized block experimental designs (RCBD) with three replicates each were applied. The first design involved the formulation stage, where the independent variable was the majambo paste substitute expressed as a percentage (25%, 30%, 35%) and powdered milk (15%, 20% and 25%) and the dependent variables were the sensory characteristic (flavor). The second design was applied to the best sample chosen through the sensory evaluation of flavor, preparing chocolate with a substitute of 25% majambo paste, 25% powdered milk, 30% cocoa paste and 20% sugar. The dependent variables were the sensory characteristics (color, odor, flavor and texture), resulting in chocolates with commercial acceptability. The physicochemical analysis of the formulated chocolate was also carried out, showing 55% oils and fats, approximately 11% proteins and a high ash content of 2.1%, which are characteristics similar to those of commercial chocolates.
Link to repository: http://hdl.handle.net/11458/4804
Discipline: Ingenieria Agroindustrial
Grade or title grantor: Universidad Nacional de San Martín. Facultad de Ingeniería Agroindustrial
Grade or title: Ingeniero Agroindustrial
Juror: Navarro Pinedo, Euler; Documet Petrlik, Karen Gabriela; Santander Ruiz, Wilson Ernesto
Register date: 14-Mar-2023
This item is licensed under a Creative Commons License