Evaluación de la formulación de tablillas de chocolate con cuatro porcentajes de grano de cacao (Theobroma cacao L.) y su preferencia por el consumidor

Abstract

The research was developed in the period from February to October 2017. The formulae of chocolate tablets were made in CENTA´s Food Technology Laboratory, located in San Andrés, La Libertad. A consumer ranking preference test with a 5%, level of significance was carried out in the Agricultural Sciences Faculty of the University of El Salvador; addressing reasons of consumer preference. Furthermore, Brix degree content was measured in each chocolate drink formulation in the Agribusiness Laboratory of the Center for Health Research and Development (CENSALUD). The most preferred chocolate tablet sample was prepared by acid digestion with microwave heating, applying the “Association of Official Analytical Chemists 999.10 method”. By using the method of atomic absorption spectrometry with graph oven, the concentrations of As, Pb, and Cd in the chocolate tablet preferred by the consumer was determined, and Atomic absorption spectrometry with flame was used to determine Cu concentration. According to results obtained, it was concluded that the chocolate drink prepared with 20% cocoa beans chocolate tablet was the most preferred, followed by 25% and 17% of cocoa formulae. The chocolate tablet with addition of 30% cocoa was significantly least preferred. Also, it was found that the amount of sugar per cup of chocolate beverage exceeds the WHO recommended daily consumption. Regarding heavy metals, the content was less than 0.03 mg/kg for As, 6.5 mg/kg for Cu, less than 0.1 mg/kg for Pb and 0.05 mg/kg for Cd in the most preferred chocolate tablet, These concentrations do not exceed the limits established in the regulations. On the other hand, when comparing production costs of a 42 g tablet for one cup of the different chocolate tablet formulations, it was determined that there is not a considerable increase of the total costs when adding more cocoa in the formulations from 17% to 30% cocoa