Obtención de crema de cacao fino de aroma y semillas de zapallo (cucurbita máxima) con propiedades nutracéuticas.

Abstract

The objective of the research work is to obtain a product such as Fino de Aroma cocoa cream and pumpkin seeds with nutraceutical properties that is sensorially acceptable to the consumer. The seeds contained in pumpkin are generally considered waste, however some people are unaware of their nutritional value and fatty acid content; and amino acids, therefore, when used as a by-product, it generates a reach between food consumption products, and fine aroma cocoa a product appreciated for its quality and accepted by the majority of people. The phenolic compounds contained in fruits and vegetables contribute positive benefits to humans, therefore, the need to obtain rich and nutritious foods has created a high interest for the human diet. That said, three different cream formulations M1, M2 and M3 were made. An affective test of hedonic scale 5 was developed in these, with a group of tasters of 10 semi-trained panelists belonging to the Faculty of Chemical and Health Sciences of the Technical University of Machala, with the purpose of determining the degree of acceptability in each of the product formulations, considering attributes such as smell, color, flavor and texture. Finally, the general acceptance analysis was carried out. The scores were subjected to statistical analysis using the statistical program Origin50 and Minitab version 18.0, applying one- way ANOVA. It can be differentiated by the value of the averages that M1 and M2 are the ones that stand out the most and have the best acceptance in the attributes of smell, color and flavor. The Tights being different in texture, the M2 and M3 with the M1. Furthermore, in the general sensory analysis in the 3 formulations of Fino de Aroma cocoa cream and pumpkin seeds they were not significantly different (p ≥ 0.05); Therefore, to choose a single formulation, it was calculated using the acceptance index (AI) equation. The formulation that obtained a value greater than 70% was M2 (51.20% cocoa; 18.3% pumpkin seeds) with 82% AI. Because the raw materials that were used to obtain the product have quantities of phenolic compounds (CF) and reducing sugars (AR), these analyzes were determined in the 3 cream formulations, therefore M1, due to the very fact of containing more percentage of cocoa and has more CF and AR than in the pumpkin seeds, which had 651.67 mg/g in phenols. On the other hand, the phenolic content is higher in sample M2, with 481.97 mg/g than in M3. To better appreciate its nutraceutical properties and consider the benefit of consuming this cream, the content of Zinc (Zn) was determined by spectrophotometry ICP-MS in treatments M1 and M2, both samples containing high values. of Zn. In this way, it was established that the product is related to nutraceutical properties of vital importance for humans.