Elaboración de chocolates rellenos con Borojoa patinoi (Borojó) endulzados con edulcorantes no calóricos

Abstract

The effect of three types of sweeteners against a witnees in making filled chocolates with borojo, wuth three replicates each one was evaluated under a completely randomized desing at the Animal Sciences Faculty at Escuela Superior Politecnica de Chimborazo. The results were analyzed using a variance analysis and the means segregation according to Tukey (P>0.05). The total carbohydrate variable does not show significant differences between treatments, sugar treatment showed a higher carbohydrate content (46,53%), than stevia treatment, wich presented lower content (44,32%). In the humidity variable the treatment with the highest content was sugar (27,33%), while the lowest content showed sucralose treatment (25,52%). In the fat condition the sucralose treatment showed the best results (18,86%), while the sugar treatment showed the lowest content (17,66%). The treatment with the highest protein content was stevia (11,77%) and the sugar treatment showed the lower protein content (8,48%). In the organoleptic analyzes, the flavor condition showed better results in the sugar and sucralose treatments wuth values of 3,75 and 3,15 respectively, under evaluation scale of 1 to 5. The highest efficiencyin the slowdown of growth for both mesophilic aerobes (3,6X103UFC/ml) and for mounds and yeats (3,6X103UFC/ml) were obtained in stevia treatment. The obtained results show that sweeteners modify the sensories conditions in chocolates. (Key words: sucralose, stevia, aspartame).