Aspectos de calidad de un chocolate oscuro elaborado con formulación óptima

Abstract

Introduction: The chocolates are processed in factories of high, medium, and small scale, where the cacao beans go through different unit operations that provide the expected added value; however, it is important to control the ingredients of the formulation: total sugars and saturated fatty acids, which affects the overweight of the chocolate consumer.

Aim: To evaluate quality aspects of a dark chocolate made from an optimized formula (CO-70) in terms of energy aspects, antioxidants components, safety and sensory.

Materials and methods: The following were analyses nutritional values, antioxidant, and alkaloid components, microbiological and toxicological, as well as sensory acceptability with 20–40-year-old consumers, using analytical methods.

Results and discussions: The CO-70 reduced in calories with 555.9 ± 0.1 kcal; a sugar level of 35.45 g; a fat level of 35.12 g; unsaturated fatty acid content of 13.05 ± 0.03 g; a protein content of 11.88 g; a significant number of polyphenols of 2.20 ± 0.15 g GAE in 100 g chocolate; free of pathogenic microorganisms and toxic compounds; with a sensory acceptability of 70.80% in peruvian eaters.

Conclusions: With the adequate design and development of products, chocolates with sensory and nutritional quality that are increasingly better for the health of the consumer can be obtained.