Elaboración de Chocolate con Espirulina (Spirulina Máxima) Endulzado con Stevia y Frutas Deshidratadas

El Salous, Ahmed; Cadena, Nadia; Mosquera, Corina; Martínez, Tatiana; El Salous, Ahmed; Cadena, Nadia; Mosquera, Corina; Martínez, Tatiana

dc.contributor		en-US
dc.creator	El Salous, Ahmed
dc.creator	Cadena, Nadia
dc.creator	Mosquera, Corina
dc.creator	Martínez, Tatiana
dc.creator	El Salous, Ahmed
dc.creator	Cadena, Nadia
dc.creator	Mosquera, Corina
dc.creator	Martínez, Tatiana
dc.date	2018-02-11
dc.date.accessioned	2018-02-23T17:18:32Z
dc.date.available	2018-02-23T17:18:32Z
dc.identifier	https://knepublishing.com/index.php/KnE-Engineering/article/view/1410
dc.identifier	10.18502/keg.v3i1.1410
dc.identifier.uri	http://ridda2.utp.ac.pa/handle/123456789/4391
dc.description	The present research is based on elaborating a chocolate bar with spirulina sweetened with stevia and dehydrated fruits, generating an alternative of consumption for the people who like the innovation of the chocolate.The treatments were mainly based on concentrations of cocoa dough (Arriba), dehydrated fruits (pineapple, banana, orange) and esperulin, obtaining as a product of the major sensory acceptance that treatment based on 69% cocoa dough, 20% Dehydrated fruit (pineapple and banana) and 5% spirulina. The Tukey's test was applied to the five percent of the probability in which it was possible to differentiate from the others treatments for its excellent attributes in brightness, sweet taste, fruit flavor and residual sweetness that it possessed.Nutritional results were given as protein with 15.47 g, dietary fiber 11.91 g in 100 grams serving. This indicates that it has a high content of protein, fiber and low concentrations of sucrose; because sugar comes from dehydrated fruits. The microbiological parameters showed that the product complies with the Ecuadorian technical standard NTE INEN 621: 2010, giving evidence that it is fit for human consumption. Key words: Spirulina, dehydrated fruits, stevia, cocoa Arriba.	en-US
dc.format	application/msword
dc.format	application/pdf
dc.format	application/xml
dc.language	eng
dc.publisher	KnE Publishing	en-US
dc.relation	https://knepublishing.com/index.php/KnE-Engineering/article/view/1410/3222
dc.relation	https://knepublishing.com/index.php/KnE-Engineering/article/view/1410/3423
dc.relation	https://knepublishing.com/index.php/KnE-Engineering/article/view/1410/3424
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	https://creativecommons.org/licenses/by/4.0/
dc.source	2518-6841
dc.source	KnE Engineering; 6th Engineering, Science and Technology Conference - Panama 2017 (ESTEC 2017); 28-37	en-US
dc.title	Elaboración de Chocolate con Espirulina (Spirulina Máxima) Endulzado con Stevia y Frutas Deshidratadas	en-US
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion

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2017: 6th Engineering, Science and Technology Conference - Panama (ESTEC 2017) [115]
6th Engineering, Science and Technology Conference (ESTEC 2017) organized by the Universidad Tecnologica de Panama (UTP)

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