Diseño de una pasta untable a base de musa acuminata y chocolate con inclusión de inulina y stevia rebaudiana

Abstract

The present research aims to design a spreads paste based on bananas and chocolate, including inulin as emulsifier and stevia as a non-caloric sweetener. For the elaboration of the same one, preliminary analyzes were made both to the banana and to the chocolate so that the chemical quality of the raw materials to work was determined. A factorial design of 8 experimental runs (formulations) each of them with their respective replicas was performed, in which the independent variables were the purity of the chocolate, the percentage of stevia substitution and the percentage of inulin substitution, and the variable dependent was the sensory response of 16 trained judges. Then we proceeded to identify which of the formulations was the most accepted by the consumer. By means of a sensory evaluation that was carried out in two phases, the first, a verbal hedonic scale of 5 points, thus selecting the 5 most punctuated samples. In the second phase, through an orderly sensory test, it was identified that the most sensory sample accepted by the panelist group was the E419 sample with 70% chocolate purity, 75% stevia inclusion and 15% inclusion of inulin and its replica E396. Likewise, in order to know, which of the design factors had an influence on the response variable, a multifactor ANOVA was performed, resulting in both the percentage of inclusion of stevia and the purity of chocolate, were the factors with a Statistically significant influence on sensory acceptance of tasters, with a 95% confidence level. In order to identify a possible effect of the inclusion of inulin on the viscosity of the spreadable paste, a viscosity analysis was performed, resulting in 22583 cP in the selected sample itself containing 15% inulin included in its formulation considering that the viscosity of the standard sample (P120) was 8897 cP, it can be concluded in a preliminary way that, there seems to be an influence of the inulin inclusion on the viscosity of the formulation, this tending to rise as the inclusion percentage increases of this carbohydrate. Physicochemical tests were performed on the selected formulation and the values obtained were; humidity 26.47%, soluble solids 4.93 ° Brix, pH 4.61, ash 0.92%, crude fiber 1.16%, protein 2.51%, potassium 287.19%, total fat 8.11% and carbohydrates by difference 61.99%. Some of these parameters were compared with the results obtained in the analysis of the standard sample, it can be emphasized that, the content of ° Brix is lower in the selected formulation versus P120, since by the inclusion of stevia in the sample selected a decrease in the soluble solids content is generated. Likewise, the fat content is lower in this formulation, which is due to the fact of replacing part of the fat content of the formulation (chocolate), with inulin. On the other hand, from the determination of the total phenolic content by means of Folin-Ciocalteu and antioxidant activity by means of the DPPH and FRAP method in the selected formulation, the following values were obtained; 3.58 mg EAG / g of product (total phenols), 6.57% of free radical sequestration capacity (DPPH) and 16.58 mg / g of product in terms of antioxidant capacity determined through the ferric reducing potential.