Obtención de harina de semillas de jackfruit (Artocarpus heterophyllus Lam) para potencializar las características organolépticas del chocolate

Abstract

The present work presented an innovative additive of jackfruit to improve the characteristics of chocolate, because this product does not have significant nutritional properties that contribute to our health, in addition to the fact that it was proposed to spread the benefits of jackfruit due to the lack of knowledge in our country, so that jackfruit seed starch was prepared to improve the properties of conventional chocolate, besides, this research contributes to the reduction of pollution by using as raw material the parts of the fruit that are usually discarded. The investigation focused on detailing the process to elaborate the flour, starting from the selection, washing, roasting, drying, milling and sieving; these unit operations were carried out under specific conditions, and the proximal and microbiological quality was evaluated with techniques detailed in the INEN standards. On the other hand, by means of statistical analysis, the formulations were determined to compare the perfect dosage between flour, chocolate and complementary ingredients, with the purpose of making it pleasant to consume, being tested by a panel of 50 people chosen at random and inexperienced in the subject. The results for the microbiological analysis of molds and yeasts were 1.6 x 103 CFU/g, as well as the null presence of Eschericia coli, in addition to the proximal analysis based on INEN standards 517, 519 and 520, generating results of 14.5% moisture, 4.2% fiber content, 5.67% fat and 0.028% ash, affirming that it is a safe product to consume and of excellent quality. Based on the results issued at a qualitative and quantitative level, it was established that the best formulation chosen by approximately 50% of panelists is the one with the amounts of: 20 g of jackfruit flour and cocoa based on 200 ml of milk.