Desarrollo de helado mantecado a partir de mucílago de cacao (Theobroma cacao L. - CCN-51).

Abstract

The objective of the present investigation was to develop a frozen ice cream from the cocoa mucilage (Theobroma cacao L. - CCN-51). The research was realized in the dairy processing plant of the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil. The programs Design Expert 10.0 was used in the design of mixtures, obtaining 16 formulations, varying the concentrations of milk cream (10 % - 16 %), mucilage (15 % - 23 %) , and sugar (15 % - 17 %) , determining content of total solids, density and sensory analysis. However, for the elaboration of the treatments were considered the parameters established by the INEN 706:2013 on its physic, chemical and microbiological characteristics. As a result we obtained that the best treatment was T10 made up of 15 % of mucilage, 17 % of sugar and 15% cream of milk. The results of the characterization of the best formulation were 3.30 % protein, fat 10 %, acidity 0.38 %, total solids 34 %, density 1097.67, mesophilic microorganisms 3 UFC/g and absence in E.coli.