Desarrollo de un pastel de chocolate a base de frejol (Phaseolus vulgaris L.)

摘要

Studies in the production of a black bean chocolate cake were done with the goal of developing a gluten free and low fat chocolate cake. This study was conducted because of the lack of gluten free products that are currently produced and sold on the market today. In addition, gluten intolerant associations have stated that they feel overlooked by their government, because of the of dearth gluten free products found in supermarkets. Studies were performed in order to develop a product that has an acceptable taste, smell and color. Around 38% of the people in the sensory study said that they would prefer a product that was more consistent and firm. To do this lecithin was used in concentrations of 0.3% and 0.5% with xanthan gum in concentrations of 0.1%, 0.4% and 0.7%. A completely random design was used, with a factorial arrangement of 2 x 3 with 3 repetitions per treatment. Each experimental unit measured moisture content, penetrability and height of cake, to detect any change in the cakes consistency or firmness. The results were analyzed using a variance analysis with α of 5%, if a significant difference between treatments was found, the median of the treatments was studied using a median difference analysis of Tukey with α of 5%. After analysis, it was concluded that xanthan gum had the highest influence on the consistency and firmness of the product. The best treatment was found to be the treatment with 0.5% lecithin and 0.4% xantham gum. A semi industrial production study was then created for the 0.5% lecithin and 0.4% xantham gum treatment, which included bromatological analysis and a HACCP plan.