Aplicación de la algarroba (Prosopis Pallida) como sustituyente en preparaciones de chocolatería periodo 2012

Abstract

It has been able to obtain a product in the field of gastronomy base don carob as alternative primary material in this research. Carob flour was removed by drying processes, roastedand pulverizad pods, with coffee Brown color, texture and fine flour characteristic odor characteristic was obtained chocolate and a product similar to cocoa powder. A physicochemical analysis of carob flour could obtain the following results: moisture 9.25, ash 2.79,crude fiber 8.00, ethereal extract 2.00, protein 15.41, carbohydrates 70.55 and calories 362 all in percentage of grams, concluding that the four has a high nutritional value. The macrobiotic analysis yielded the following data: aerobic 1.1x106 C.F.U./gr, yeast of mushrooms 7.4x102 C.F.U./gr and coliform 1.1x104 NMP/gr; it is indicating that there is a high level of pollution due to the wild in the plant and ecologically linked to agents like birds, insects and rodents that make the flour isn´t a meal for human consumption which has been the biggest problema given to research. Cakes, mousse, trufa were made with carob flour that replaced the chocolate, resulting a substituent on chocolate desserts: The conclusión was that carob flour could be use in chocolate preparations according to color, texture and smell because is similar.