Sustitución de gelificantes químicos por mucílago de cacao (theobroma cacao, fino de aroma) para la elaboración de bavarois de chocolate

Abstract

The present investigation aimed to obtain cocoa mucilage using the pressing and sieving method for later use in the substitution of chemical gelling agents with the cocoa mucilage. (Theobroma fine cocoa aroma) since it is a waste product and is not used in the market of our country and for its physical properties we can use it as a natural gelling agent. A completely randomized experimental design was carried out with four treatments, 0% being the control product and the inclusion of cocoa mucilage, agar agar and unflavored gelatin in 25%, 50%, and 90%. Being 90% the most accepted must be referentially in accordance with the requirements established in the NTE INEN 1521 standard, indicating that it is suitable for human consumption. This treatment has the following physicochemical parameters: Grades Brix 41, Texture 63, D1 3.3, AD 49, D2 4.53, transparent color, pleasant smell, sweet taste, Humidity 2.39%, Protein 2.30%, Fat 2.35%, Ash 1.49% and Fiber 2.36% which indicates that this gelling agent has a large amount of nutrients in its composition. These treatments were performed with a hedonic scale of 5 points, resulting in the percentage of inclusion of mucilage most accepted in bavarois was 90% Treatment 3 with an acceptability at the point of appearance with total averages of 3.4, color 3.8, aroma 4, flavor 3.8 and texture 3.1 resulting "I really like it" by means of the averages, thus determining its good acceptance of the chocolate Bavarois.