Elaboración de una barra de chocolate endulzado con componentes de jícama (Smallanthus sonchifolius) para confites El Salinerito

Abstract

In candies "El Salinerito" a chocolate bar sweetened with jicama components (Smallanthus sonchifolius) was developed as an alternative for people who can not consume chocolate because of its sugar content, since it is detrimental to their health. In the elaboration of the chocolate an AxB design was used, evaluating the temperature at which the jicama was dried (a0: 50 Celsius degrees more less 1 Celsius,degree a1: 60 Celsius degree more less 1 Celsius degree) and the percentage of components of the jícama used in the chocolate formulation (b0: 10percent, b1: 20 percent, b2: 30 percent). The physicochemical properties evaluated were percentage of humidity and percentage of ash, in which there is a significant difference for both study factors. To choose the best treatment, a sensory analysis was carried out for 15 people, the results were evaluated by means of an incomplete block design. Chocolate sweetened with 30 percent jicama components and dried at 60 Celsius degrees was obtained as the best treatment; this chocolate was subjected to a proximal and microbiological analysis, which indicates that it complies with the microbiological parameters in accordance with the INEN Standard 621: 2010 for Chocolates.