Bromatological characterization of three types of semi-industrial chocolates

Abstract

SUMMARY

Objective: To determine the bromatological characteristics of three types of semi-industrial chocolate.

Design/methodology/approach: Three semi-industrial types of dried cocoa chocolate were analyzed in three replicates. Five nutrients were evaluated: total fat, protein, raw fiber, moisture and carbohydrates. An experimental design was applied completely randomly. In order to find significant differences between treatments, the Analysis of Variance (ANOVA) was performed The TUKEY test of multiple comparison of stockings was performed.

Results: Of the nutrients analyzed, milk chocolate had 6.37% protein, 48% carbohydrates, 38.99% fat, 3.38% fiber and 1.55% moisture. Semi-bitter chocolate had 6.83% protein, 36.06% carbohydrates, 50.25% fat, 3.27% fiber and 1.91% moisture. Dark chocolate 7.74% protein, 35.51% carbohydrates, 48.42% fat, 3.95% fiber and 2.29% moisture. Significant differences were found in protein, fat, carbohydrates and fiber except for moisture.

Limitations of the study/implications: Three types of chocolate were worked on, which means that it is recommended to test more types of chocolate.

Findings/conclusions: The bromatological characterization of semi-industrial chocolates allowed to evaluate the nutritional quality of the chocolate offered, labelling with traceability of origin and expressing their nutritional content. Dark chocolates with high protein percentage, high in cocoa fat and higher cocoa percentage were found to be foods with optimal nutritional properties for the consumer.