Elaboración de confitería a base de chocolate con edulcorantes no calóricos

Abstract

In this paper the most relevant aspects related to research, design and develop of one the most satisfying pleasures in any person´s daily life, like it is chocolate, are detailed Each chocolate that has been elaborated, has a particularity to be sweetened with noncaloric sweeteners such as stevia, sucralose and yacon syrup, reducing the content of calories presented in these chocolates. Among the three elaborated chocolates, the best formulation was selected by a taste test with best results in yacon syrup sweetened chocolate, due to the fact that it has better sensory characteristics highlighting the sweetness and flavor. In order to prove that the best formula meets the INEN chocolate quality standards, a physical chemist analysis was performed and the results were corroborated by a certified laboratory (SAE). This results determined that fat percentage is lower than the existing chocolates in the industry. Furthermore, a hardness test was performed to analyze the texture properties presented in the chocolates. Highlighting that the chocolate sweetened with yacon syrup can be consumed by diabetic and nondiabetic people because it does not have sugar as main sweetener.