El chocolate es un producto muy consumido, además de la importancia por el aporte de grasas insaturadas y compuestos antioxidantes en su composición. La adición de otros componentes permite aumentar el contenido de ácidos grasos poliinsaturados, aunque pueden afectar sus propiedades reológicas. El objetivo de la investigación fue evaluar la influencia de la sustitución parcial de Pasta Base de maní y sacha inchi en las propiedades reológicas y estructurales del chocolate negro. Se refinaron granos de cacao, maní y sacha inchi para obtener la Pasta Base de Cacao (PC), Pasta Base de maní (PM) y Pasta Base de sacha inchi (PSI). Se formularon mezclas entre 0 a 20% de PM y PSI, se evaluaron las propiedades reológicas a 30, 40 y 50 °C, y se ajustaron a modelos matemáticos de Bingham, ley de la potencia, Herschel-Bulkley y Casson. El límite de cedencia ???? y el índice de consis...

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparen...