Citas bibligráficas
Chire, G., (2019). Mejora de propiedades físicas y su efecto en el contenido de ácidos grasos en chocolate peruano aplicando superficie de respuesta [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4098
Chire, G., Mejora de propiedades físicas y su efecto en el contenido de ácidos grasos en chocolate peruano aplicando superficie de respuesta [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4098
@phdthesis{renati/1115403,
title = "Mejora de propiedades físicas y su efecto en el contenido de ácidos grasos en chocolate peruano aplicando superficie de respuesta",
author = "Chire Fajardo, Gabriela Cristina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
We sought to obtain a dark chocolate formulation from the binary mixture of Peruvian cocoa beans. The concept of the product was defined through a focus group, the binary mixture of cocoa was selected with criteria of higher cultivated area and being fine cocoa or aroma and characterized the selected varietals with which chocolates were made with different levels of cocoa. As an optimization criterion, the physical properties were evaluated, applying the response surface methodology and the effect on the content of fatty acids was evaluated with analytical techniques. The concept of the product was defined: "Dark chocolate of high international quality made from a mixture of Peruvian cocoa beans that promotes the cultivation, industrialization and commercialization in favor of the cocoa families of the country". Two cocoa beans cultivars, CCN 51 and ICS 6, were selected as components for the binary mixture. The chemical components of both cultivars, CCN 51 and ICS 6, were analyzed: fat content of their pastes were 50.43 ± 0.31 and 53.01 ± 0.11 percent, with SFA:UFA (1.77 ± 0.03 and 1.76 ± 0.06), and n6:n3 (14.75 ± 0.35 and 15.50 ± 1.41) ratios, respectively. Applying the surface response methodology and considering the improvement of physical properties as a criterion such as color, particle size, rheological properties and texture, it was obtained as an optimal formula 10 parts of CCN 51 and 90 parts of ICS 6, with 70 percent of cocoa content, 29.6 percent of sugar and 0.4 percent of soy lecithin, the one obtained 91.6 percent of validation on average, and a consumer acceptability of 69.6 percent. The optimal formula contained 49.52 ± 0.03 percent of total carbohydrates, 34.60 ± 0.03 percent of fat crude, 37.16 ± 0.08 percent of UFA, 4.36 ± 1.01 percent of PUFA, with SFA:UFA (1.67) and n6:n3 (11.42) ratio. The SFC gives a hard consistency at temperatures of 20-25 °C and resistance to heat (25-30 °C), which is appropriate for trade chocolate.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons