Desarrollo de una barra de chocolate negro endulzado con azúcar de coco (Coco nucífera L).

Abstract

Dark chocolate and coconut sugar have become trend products, attractive to the consumer for being natural products with a low glycemic index. Due to this analysis, the following design is proposed for the development of a dark chocolate bar sweetened with coconut sugar. The 10 randomly chosen treatments were used for the selection of the ideal formulation. To obtain the ideal formulation, the results obtained from the sensory analysis of the 10 treatments were taken into account and the data obtained was entered into the statistical program so that it yields the treatment with the best formulation. Chemical and microbiological analyzes were carried out on the ideal formulation to verify that they comply with the ranges established by the standards. Finally, the costbenefit analysis of the dark chocolate bar sweetened with coconut sugar was carried out to find out what the final utility of the presented project will be.