Desarrollo de chocolate a la taza sustituyendo el almidón de maíz con las harinas obtenidas a partir de la flor y raquis del plátano (Musa paradisiaca).

Abstract

The main objective of the project was the development of chocolate cup tablets with the inclusion of flours obtained from the banana flower and rachis (Musa paradisiaca), which replaced corn starch, thickener commonly used in this type of product, a methodology was established for obtaining the flours, which were analyzed in their quality characteristics; for this case treatments were established on the basis of a reference formula used by the company Torca, and based on the established restrictions and with the use of the statistical software Design expert, 7 treatments or formulations were obtained, which were processed and then analyzed sensorially by a semi-trained panel, belonging to the company in question. The sensory results obtained were entered into the program, which after processing the information according to the restrictions imposed, yielded as a selected formula a composition in which 4% would be assigned to each of the study flours. After that, the chocolates were processed with the established formulation and a reference control product was taken in order to make the comparison, from which it can be concluded that the new product has physical similarities, chemical and sensory with respect to the control, however, there were indicators such as the amount of sugars, color, granularity and fruity aroma that obtained better results. The new chocolate met the microbiological specifications established in the Ecuadorian standard. In addition, a B/C of 1.34 was obtained, which means that for every dollar invested there will be 34 cents of profit.