Formulación de una mezcla seca para repostería a partir de placenta y cascarilla de cacao (theobroma cacao l.)

Abstract

The objective of this research was to develop a dry mix for baking using placenta and cocoa husk (Theobroma cacao L,) as an alternative to diversify cocoa-derived products, To achieve this, banana, placenta, and cocoa husk were used, Several physicochemical and technological characteristics of these ingredients were evaluated, Regarding cocoa placenta, a total soluble solids (TSS) content of 18 ± 0,13, a pH of 4,19 ± 0,10 and an acidity of 0,59 ± 0,08 were determined, Banana showed a TSS content of 5,93 ± 0,09, a pH of 6,4 ± 0,10, an acidity of 0,249 ± 0,03, and a maturity index of 24,76 ± 0,16, On the other hand, cocoa husk had a pH of 5,42 ± 0,00, an acidity of 2,52 ± 0,05, a humidity of 4,9 ± 0,00, and total solids of 95,1 ± 0,00, A mixture design was used to determine the best formulation, considering the plantain-wheat flour, placenta flour, and husk flour as independent variables, Through a sensory study, it was found that 100% of the panelists (38) approved of the product, highlighting its potential as a valuable resource in the food industry, To evaluate the physicochemical and technofunctional quality of the formulated product, several parameters were analyzed: total solids (93,9%), pH (5,32), acidity (1,27), humidity (6,1%), crude fiber (2,08%), ash (4,69%), and presence of cadmium less than 0,05 mg/kg, The evaluation of total phenols using the Folin-Ciocalteu protocol showed a result of 1,7 g/L, In addition, the techno-functional properties were measured, including a water absorption index of 9,52 g/g, water solubility index of 3,55%, swelling power of 10,9, and water retention capacity of 7,52%, Finally, the microbiological quality of the product was evaluated in compliance with the regulations, This study demonstrates the potential of using placenta and cocoa husk as innovative ingredients in the formulation of confectionery products, offering a new way for the diversification and utilization of cocoa by-products.