Empleo de cascarilla de cacao en cobertura para repostería

Use of cocoa husk in coverage for confectionery

Abstract

Se obtuvo una cobertura de repostería sabor chocolate a partir de cascarilla de cacao. A la cascarilla se le determinaron la composición centesimal, conteo de hongos y levaduras y la intensidad de olor y sabor a cacao. Se usó como fórmula patrón una cobertura comercial (sin cascarilla) y se evaluaron dos niveles de sustitución del cacao en polvo por cascarilla de cacao (50 y 100 %). La tecnología utilizada para elaborar la cobertura fue la WaFa (molino de bolas). La sustitución de 50 % del cacao por cascarilla brindó los mejores resultados por el fácil manejo durante todo el proceso, la buena calidad global juzgada por los catadores y el mayor nivel de aceptación de los consumidores de manera significativa para p ≤ 0,05.
Palabras clave: cascarilla de cacao, cobertura, evaluación sensorial.

ABSTRACT

Use of cocoa husk in coverage for confectionery

The cocoa husk is a residue of cocoa processing that is rich in dietary fiber and therefore could be used as a source of fiber in food processing. The objective of this work was to obtain a confectionery chocolate flavor from cocoa husk. The centesimal composition, fungus and yeast count, and the intensity of odor and taste of cocoa were determined in the husk. A commercial coverage (without husk) was used as a standard formula and two levels of substitution of cocoa powder by cocoa husk (50 and 100 %) were evaluated. The technology used to make the coverage was the WaFa (ball mill). The substitution of 50 % of the cocoa by its husk gave the best results for the easy handling during the whole process, the good global quality judged by the tasters and the highest level of acceptance of the consumers in a significant way for p ≤ 0.05.
Keywords: cocoa husk, coverage, sensory evaluation.