Análisis de parámetros de calidad sensorial en chocolate artesanal

Abstract

Chocolate is a food product consumed worldwide by various people without age restriction; It also provides necessary nutrients for the body, such as the content of antioxidants, mainly flavonoids and polyphenols, helping the body to prevent free radicals that cause oxidative damage to the body's cells. There are different types of chocolates on the market, so it is essential to know before consuming, the INEN 621 (2010) standard recommends black chocolate or called dark chocolate, because it is healthier since it contains a greater amount of cocoa (85%). The main purpose of the work is to determine the quality of artisanal chocolate through sensory testing, the reason is because when purchasing a product in the market, the consumer expects the sensory attributes of the product to be of quality and pleasant for the palate. To know the results of the sensory analysis, the first thing that was done was to make the chocolate, the proposed formulation was 40% cocoa butter, 55% cocoa powder without sugar, 4% natural sweetener and 1% salt (optional).