Consulta: creatorFacets:"Valdivia-Arrunategui,Rocío Alicia"
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Data/hora: 06/06/2024 02:34:17

Assessment of physical and physicochemical quality of main chocolates traded in Peru
Provedor de dados: 109
Autores: Chire-Fajardo,Gabriela Cristina; Valdivia-Arrunategui,Rocío Alicia; Orihuela-Rivera,Carmen Adela; Ureña- Peralta,Milber Oswaldo.
Abstract: The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ash; Color; Fat; Moisture; Particle size; Texture; Water activity.
Ano: 2017
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200164