Citas bibligráficas
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"
}
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.
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