Recubrimiento Comestible de Bombones a Base de Gelatina, Glucosa y / o Caseína.

Abstract

The objective of this thesis is to prepare edible coatings for chocolates based on gelatin, glucose, and/or casein in order to provide greater nutritional value and contribute to caring for the environment by reducing the production of garbage. To obtain the base formula of the coating, glucose, casein and gelatin were used as raw materials. Blackberry and passion fruit juice as flavoring and coloring, obtaining coatings of the mentioned flavors. The experimental method was used, allowing its formulation to be determined through quantitative mixtures evaluated qualitatively, obtaining good results with the 1:3:2 ratio of casein, glucose and gelatin, respectively. The flavored coatings were subjected to bromatological and microbiological analysis, observing that the blackberry-flavored edible coating has 17.86% protein, 0.21% fat, 0.36% fiber, 13.22% moisture and 1.66% ash. For the passion fruit-flavored edible coating, there was 23.05% protein, 0.42% fat, 0.28% fiber, 12.35% moisture and 1.51% ash. The microbiological analysis revealed a mesophilic aerobic load of 7x104 CFU/g in the passion fruit flavor coating and 7x105 CFU/g in the blackberry flavor coating; the molds and yeasts of the edible passion fruit coating were 10 UPC/g and 2400 NMP/g fecal coliforms and E. coli, for which it was rejected. It was possible to obtain edible coatings for chocolates with admissible organoleptic, bromatological and microbiological qualities, presenting greater acceptability of the edible coating with a blackberry flavor.