Elaboración de barras de chocolate utilizando un prebiótico (inulina) y monk fruit como edulcorante natural

Abstract

The development of this technological proposal focused on the production of chocolate bars with a prebiotic (inulin) and monk fruit as a natural sweetener in order to care for the health of the people who consume it. Analyses were carried out on the cocoa paste from which the chocolate was prepared, as well as on the best formulation. The cocoa paste underwent physicochemical analyses, such as moisture, ash, and titratable acidity, as well as nutritional parameters, such as total dietary fiber, fat, and antioxidant capacity. The results obtained allowed us to conclude that the raw material used was of high quality and suitable for the production of chocolate. Four chocolate formulations were elaborated and sensorially analyzed to identify the best treatment. The chocolate bar with the highest preference for tasters was treatment T2, containing 15 percent monk fruit and 1.9 percent inulin, which achieved an acceptability of 83.33 percent. For the best formulation, physicochemical analyses of moisture, ash, and titratable acidity were performed, and the results of the nutritional analyses of total dietary fiber, fat, and antioxidant capacity were 15.1 percent, 51.8%, and 372. 98 (micro moles ET per gram of sample) respectively; as for the microbiological analyses, the following were counted: mesophilic aerobes, total coliforms, moulds, yeasts and Salmonella, the results of these analyses indicate that the product developed has good sanitary quality, making it suitable for consumption by potential customers.