Keywords
jackfruit
cocoa butter
moniliasis
How to Cite
Abstract
The objective of this research was to use jackfruit almonds (Artocarpus heterophyllus Lam) with added cocoa butter (Theobroma cacao L.) from almonds with moniliasis (Moniliophthora roreri Cif & Par) to obtain white chocolate cream. bromatological analysis, sensory profile and acceptability. A completely randomized experimental design was applied according to Tukey (p≥0.05), with five treatments, four repetitions. The study variables were humidity, dry matter, ash, fat, protein, nonnitrogenous extract, energy, viscosity and soluble solids. A Kruscal-Wallis test was applied in the sensory analysis. The product obtained an average of 0.88,% moisture, 99.12% dry matter, 1.35% ash, 35.24% fat, 3.99% protein, 59.45% non-nitrogen extract , 570.91 Kcal of energy, 3464.37 cp of viscosity and 73.83 ° Brix of soluble solids, in addition to the best sensory profiles, were; T0 followed by T2 and T3 with a chocolate smell and taste, moderate sweetness, beige color, and creamy texture. Also in the preference analysis highlight the T0 (Control) followed by T2 the products with the highest
acceptability index with 38% and 23% respectively, while the T1 selected had the lowest value of 11%.
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