Citas bibligráficas
Euribe, C., (2022). Variación de humedad en el almacenamiento de chocolates oscuros empacados y su aceptabilidad sensorial [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5583
Euribe, C., Variación de humedad en el almacenamiento de chocolates oscuros empacados y su aceptabilidad sensorial []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5583
@misc{renati/1115180,
title = "Variación de humedad en el almacenamiento de chocolates oscuros empacados y su aceptabilidad sensorial",
author = "Euribe Garrido, Claudia Sofia",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The moisture gain kinetics of two types of commercial Peruvian dark chocolates (45 and 52 percent cocoa) in four different types of packaging were obtained: butter paper (BP), aluminum foil (AF), polypropylene (PP) and laminated (LM), taking moisture gain as the quality index. The packed chocolates were exposed to a conditioned environment inside glass bells with a potassium chromate solution (90 percent of relative moisture approximate) for 90 days, where the gravimetric humidity was determined of the packed chocolate every fifthteen days and for 90 days. After an analysis of the 45 and 52 percent chocolates packed in laminate (LM) were chosen, a modeled kinetics was processed as a function of moisture (M) by regression with the following equations: M = e-0.5409 + 0.0002*t² , with R² (%) = 75.20 y r = 0.87 and EEE = 0.3 and M = e-0.0779 + 0.0001*t², with R² (%) = 69.52 y r = 0.83 and EEE = 0.2, respectively. Chocolate packaged with 45 and 52 percent cocoa in laminated (LM) was subjected to a sensory test of general acceptability using an unstructured linear hedonic scale of 10 cm, with three levels: dislike, like-nor dislike. and I like it, where from 6 cm was the acceptability. They reached a rating of 95.6 and 51.1 percent in general acceptability, respectively.
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