Sustitución parcial de semillas de cacao (Theobroma cacao L) por algarroba (Prosopis pallida) en la formulación de chocolate artesanal.

Abstract

The objective of this study was to elaborate artisan chocolate from the partial substitution of cocoa seeds (Theobroma cacao L) for carob seeds (Prosopis pallida). Chocolate bars were obtained with 10, 20 and 30% carob seeds versus a control treatment without carob seeds. For the three treatments with three replicates, by drying, roasting, grinding and mixing carob, cocoa and sugar. Subsequently, sensory analysis was performed according to the parameters of color, smell, taste and texture by means of a hedonic acceptability test with a scale of one to three on a tasting form applied to 40 students. For the statistical analysis, an analysis of variance (ANOVA) was applied, and separation of means according to Tukey with p<0.05, followed by physical-chemical analysis of the seed, which showed 35.94% of total sugars, 2.93% of minerals and negative in the phytochemical screening for the presence of alkaloids; on the other hand, in the chocolate, the best treatment was T3 at 30% carob as it showed a higher content in Fat Matter 6.01%, Calcium 1.92%. The taste obtained greater acceptance with 99% in color, 98% odor, 100% flavor and 98% texture, while the control treatment stood out in Dry Extract 98, 57% and acidity 0.42%. The microbiological analysis showed the absence of total coliforms, molds and yeasts was. However, the presence of mesophilic aerobes was detected. In addition, the economic analysis the production costs and the benefit-cost ratio was determined to be $1.26. It is concluded that chocolate made with 30% carob was considered a highly nutritious food because of its low calorie content and high nutritional value. Further tests with carob are recommended, which could improve the physicochemical, sensory, and nutritional properties of chocolate.