FORMULACIÓN Y ESTANDARIZACIÓN DE BARRAS DE CHOCOLATE Y LA EVALUACIÓN FISICOQUÍMICA Y SENSORIAL EN UNA INDUSTRIA DE ALIMENTOS EN QUETZALTENANGO
Abstract This research was focused on the formulation and standardization of a chocolate bar, to which physicochemical evaluations of moisture, fat, ashes, sucrose, crude fiber, glucose and particle size were carried out, so that it is in accordance with the Mandatory Guatemalan Standard. –COGUA...
| Autor Principal: | Zúñiga Santizo, Angela María |
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| Formato: | Tesis |
| Idioma: | Inglés |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/20115/ http://www.repositorio.usac.edu.gt/20115/1/Tesis%20Ingenier%C3%ADa%20en%20alimentos.%20Angela%20Z%C3%BA%C3%B1iga%20T%281250%29Ali.pdf |
| Sumario: |
Abstract
This research was focused on the formulation and standardization of a chocolate bar, to
which physicochemical evaluations of moisture, fat, ashes, sucrose, crude fiber, glucose and
particle size were carried out, so that it is in accordance with the Mandatory Guatemalan
Standard. –COGUANOR- NGO 34159 and also, that it is accepted by the consumer.
The procedure used for this investigation was divided into four stages; The first consisted
of the development of five formulations of chocolate bars, a sensory pilot test with company
workers to select the 3 most liked bars and the establishment of temperature and time parameters
in each unit operation within the process at the level pilot plant.
In the second stage, samples of the three elaborated bars were sent to an external
laboratory, where physicochemical analyzes were carried out based on the COGUANOR
Standard described above and to determine if they comply with and are within the permitted
parameters. In the third stage, the sensory panel was made with the analyzed chocolate bars. In
this stage, collaborators within the analyzed industry who have knowledge about the product
participated. In the fourth and last stage, the random block statistical design was applied to the
results of the ballots, to establish if there is a statistical difference between the analyzed bars.
This research was developed in a food industry in the city of Quetzaltenango. |
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