Formulación de un untable de chocolate con adición de algarrobina (prosopis pallida) y aceite de almendra (terminalia catappa) como alternativa innovadora.

Abstract

The chocolate spread market has gained popularity due to its versatility and taste. Most of the spreads sold are high in added refined sugars and fats such as palm oil which is high in saturated fats. The objective of the present experimental work was to formulate a chocolate spread incorporating carob bean (Prosopis pallida) and almond oil (Terminalia catappa) as nutritious, functional and innovative alternatives. The proximate analyses of the carob pods were: pH 4.48, acidity 1.87% and total polyphenols 120 mg/L; in the almond oil, the melting point -0.8 °C and total polyphenols 115.7 mg/L were determined, and in the cocoa powder, total polyphenols 145 mg/L were determined.As for the final product, in order to determine the best treatment, a sensory evaluation was carried out to evaluate attributes such as: flavor, color, astringency, homogeneity, and untablity; in this sense, the best treatment was T3. The pH 5.5, acidity 1.28 %, reducing sugars 11.90 %, total sugars 40.18 %, and total polyphenols, 57.77 mg/L. The fat, protein, calcium and iron contents were 4.31 %, 4.43 %, 98.50 ppm and 22.27 %, respectively; the viscosity was 508,292 cp and the total coliform, fungi and yeast contents were within the range allowed by NTE INEN 621 (2010). The incorporation of carob and almond oil offers a healthy alternative from a nutritional and functional point of view, highlighting the potential of using these local ingredients in the development of innovative products in the food industry.