Aspectos de calidad de un chocolate oscuro elaborado con formulación óptima
DOI:
https://doi.org/10.12873/432chirePalavras-chave:
Calorías del chocolate; grasa insaturada; antioxidantes del chocolate; toxina del cacao; consumidores de chocolate.Resumo
Introducción: Los chocolates son procesados en fábricas de alta, mediana y pequeña escala, donde el cacao pasa por diferentes operaciones unitarias que brindan el valor agregado esperado; sin embargo, es importante controlar los ingredientes de la formulación: azucares totales y grasa saturada, que afecta el sobrepeso del consumidor de chocolates.
Objetivo: Evaluar aspectos de calidad de un chocolate oscuro elaborado a partir de una fórmula optimizada (CO-70) en cuanto a aspectos energéticos, componentes antioxidantes, de inocuidad y sensoriales.
Materiales y métodos: Se analizó valores nutricionales, componentes antioxidantes y alcaloides, valores microbiológicos y toxicológicos, así como la aceptabilidad sensorial con consumidores de 20 a 40 años, utilizando métodos analíticos.
Resultados y discusiones: Los resultados muestran a un CO-70 reducido en calorías con 555,9 ± 0,1 kcal; un nivel de azúcar de 35,45 g; un nivel de grasa de 35,12 g; contenido de ácidos grasos insaturados de 13,05 ± 0,03 g; un contenido de proteínas de 11,88 g; una cantidad importante de polifenoles de 2,20 ± 0,15 g EAG en 100 g chocolate; libre de microorganismos patógenos y compuestos tóxicos; con una aceptabilidad sensorial de 70,80 % en consumidores peruanos.
Conclusiones: Con el adecuado diseño y desarrollo de productos se pueden obtener chocolates con calidad sensorial y nutricional cada vez mejores, en beneficio de la salud del consumidor.
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