Desarrollo de un dulce a base de soya (Glycine max L.) de variedad P-34 y esencia de café arábigo (Coffea arabica L.) endulzado con azúcar (Saccharum officinarum L.).

Abstract

The present investigation consisted in developing a sweet based in soy (Glycine max L.) and arabica coffee essence (Coffea arabica L.) sweetened with sugar (Saccharum officinarum L.). In the statistic analysis was used a completely randomized design (CRD) using the statistical program Design expert version 11, to determine the best combination. The analysis was performed physical, chemical, microbiological and sensory to the optimal formula. The sensory analysis applied to the formulations proposed in the design were made with the help of seven semi trained panelists from the Faculty of Medical Sciences of U.C.S.G which evaluated five sensory profiles of the product: coffee color, coffee flavor, viscous texture, aroma and acceptability. The best formulation contains 63% of soy juice, 28.44% of sugar and 5.97% of arabica coffee essence. The physical and chemical analyzes realized the sweet elaborated determined the following: 3.33 % fat, 4.12 % protein, 1% fiber, 42.54 % carbohydrates, 34.86 % humidity and 63 °Brix, values that were statistically differentiated from the product witness. The value of benefit and cost of 1.35 with a profit margin of 35 % for the production of the sweet.