Efecto de la temperatura en las etapas de refinado y mezclado sobre el contenido de polifenoles de un chocolate blanco

Carlos  Duque Acevedo; Luz  Caballero Pérez; Maria Esther  Rivera

doi:10.24054/rcta.v2i36.19

Authors

Carlos Duque Acevedo Servicio Nacional de Aprendizaje SENA
Luz Caballero Pérez Universidad de Pamplona
Maria Esther Rivera Universidad de Pamplona

DOI:

https://doi.org/10.24054/rcta.v2i36.19

Keywords:

Chocolate blanco, Cacao, Efecto, Polifenoles, Temperatura

Abstract

The research objective wasto evaluate the effect of temperature and exposure time in the refining and mixing stages on the content of polyphenols in a white chocolate.The extracts of polyphenols of the FVS 41variety was were, defining 4 treatments for white chocolate formulations (T1: 0%; T2: 0.1%, T3: 0.3% y T4: 0.8%) workedattemperature of40 to 50 ± 1 °Candexposure times5, 10 and 15 min. To the white chocolate was evaluated the polyphenols totals content, through the Folin-Ciocalteu method (F-C). The results showed that there are no statically significant differences between the temperature and exposuretime at a significance level of 0,05.It is conclude that the effect of the temperature and exposure time in the stages of refined and mixed in the elaboration of white chocolate was slight, the decrease of the polyphenols content (0,10 mg AG / g sample) in the treatment 4, to highertemperature and exposure time (50 ± 1 °C and 15 min).

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