Browsing by Author "López Castro, Verónica Cristina"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    El tratamiento de desechos sólidos de derivados del cacao y la productividad en la planta de chocolates Más Choco
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2014) López Castro, Verónica Cristina; Mariño Abarca, Ximena Alexandra
    The purpose of this research was to take advantage of the cocoa husk generated in the process of making the bitter tablet of chocolate into the microenterprise Más Choco in order to produce a new type of chocolate that contains as filling this remnant. Starting from More Choco bonbon, named this way by the same microenterprise ́s brand, to which the cocoa husk was added in order to obtain a functional product that provides fiber. The applied technology is the same as that used in the microenterprise More Choco. Each process was adapted to fit the need of obtaining a high-quality product which meets the INEN 621 standard. For the development of the draft proposal there were performed twelve formulations and a statistical block design was applied for sensorial analysis. The sensory attributes studied were: color, odor flavor, texture and acceptability. By the sensory analysis it was established as better treatments; a1b0 (80 % liquid chocolate +20% cocoa husk) in dark chocolate; a1b1 (80 % liquid chocolate +20 % cocoa husk) in white chocolate. Once selected the best treatments, samples were sent to LACONAL laboratory of the “Faculty of Science and Food Engineering and shelf life and microbiological analysis in the LASA Laboratory in Quito. Here it was possible to determine that black chocolate registers: 1.63 % Ash, 4.52 % Protein, Moisture 2.12 %, 32.3 % fat, and 7.98 % total dietary fiber. For white chocolate: 1.93 % Ash, Protein 5.12 %,3.37% moisture, 32 % fat, and 7.98 % total dietary fiber. The shelf life for better treatments determined by Lasa Laboratories Quito for both, black and white bonbon chocolate six months, when samples are kept in the original container foil. Regarding microbiological analysis for both best treatments, is found that; a1b1 and a1b0 reported 3.2 x103 ufc /g, for total coliforms <10 ufc / g, fungus and yeast < 10 ufc/ g, it registers a Salmonella’s completely absence. These values are found within 621 INEN regulations. The economic analysis of this new product established that each 50g box, will cost 2USD resulting each chocolate at 0.40 USD. This is reflected in the selling price reduction of chocolate More Choco which nowadays costs 0.65USD. Thereby, using cocoa husk, can also improve the microenterprises’ productivity.