Desarrollo de una barra de chocolate corriente endulzada a base de tomatillo de Galápagos (Solanum cheesmaniae).

Abstract

Low calorie sweeteners are used in the diet of people with problems such as diabetes and in children with problems with sugar. The nutritional benefits of the Galapagos tomatillo will be investigated. The raw material will be characterized with the analysis of firmness, titratable acidity, color and Brix degrees. The Galapagos tomatillo-based sweetener will be made, then the analysis of polarization, humidity, conductivity ash, reducing sugars, sulfur dioxide, arsenic, copper, lead, count of mesophilic aerobes, molds, yeasts and coliforms will be made. Chocolate sweetened with Galapagos tomatillo should be analyzed for cocoa butter, defatted cocoa dry extract, total dry extract, arsenic, copper and lead. An experimental design will be carried out with 8 treatments where formulations will be given for the chocolate bar where 70 % is organic chocolate, 30 % maximum and 25 % is the minimum of sweetener based on Galapago tomatillo, maximum 5 % and 0 Minimum % sucrose. Where will be expected possible results that give a bar that is in accordance with the INEN 621: 2010 standard.