Elaboración de rellenos a base de agua, utilizando la feijoa (Acca Sellowiana) como ingrediente principal en chocolatería, provincia de Chimborazo, 2019

Abstract

The present study aimed to make water-based fillings using feijoa (Acca sellowiana) as the main ingredient for its use in chocolate making. It was used the analytical, inductive method and the research was almost experimental, there were made treatments in ganache, caramel and gelled (unflavored gelatin and CMC), in T1 ganache the percentages of feijoa pulp were 40%, 50% and 70%, T2 with caramel has a percentage of feijoa pulp of 50%, but in this filling its temperature change between 100ºC - 105ºC, T3 with gelled has percentages of feijoa pulp of 68% and 78%. The instruments used were: bromatological and microbiological examinations, acceptability test that was measured through a hedonic scale, and the organoleptic characteristics where parameters such as aroma, flavor, texture, and color were used. In the bromatological analyses in the ganache filling with proteins 10.80%, fat 3.30%, ashes 0.21%, total solids 33.57% and total sugars 18.99%, which surpassed its percentages over the other treatments, they were based on the norms INEN 1670, 523, 401, 1235, 138. The microbiological analyses indicate the absence of molds, yeasts, and Eschericha Coli (UFC/g), in all the treatments. The acceptability test and the organoleptic characteristics were carried out in the workshops of the Gastronomy School at ESPOCH to the students of the seventh semesters obtaining high acceptability in each treatment. It is concluded that using feijoa it is possible to elaborate different fillings for chocolate, with excellent organoleptic characteristics and good acceptance by the panelists. It is recommended to carry out studies of the fruit in other areas.