Mejoramiento de chocolate amargo para taza mediante el uso de licor de cacao

• Autores: Chire F., Gabriela C., Córdova Rivera, Augusta
• Formato: artículo
• Fecha de Publicación: 2005
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revista UNMSM - Ciencia e Investigación
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/5308
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/5308
• Nivel de acceso: acceso abierto
• Materia: Cocoa butter; cocoa powder; cocoa liquor; ingredients; trained panel; bitter chocolate; Manteca de cacao; cocoa en polvo; licor de cacao; ingredientes; panel entrenado; chocolate amargo

In this research the cocoa mass was processed to obtain, far first time, different bitter cup chocolate available to be exported abroad. According to the use of ingredients which are allowed for food industry in the Norma Técnica Peruana de Chocolate; was formulated 13 different recipes each one was evaluated by physical - chemistry and sensory methods; the sensory evaluation was made by a trained panel (bitter cup chocolate consumers), looking for the better product, in which was choosen. After that, the shelf life, pilot test in factory were assessment, given a satisfactory result, now the product is ready to be launched in the market.