Abstract

MORON, Lena; CARO, Yohana; GONZALEZO, Rafael E  and  TORRES, Érica P. Obtaining a Substitute of Paste-type Chocolate using Carao pulp (Cassia fistula L.). Inf. tecnol. [online]. 2015, vol.26, n.6, pp.39-44. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000600006.

In this research a chocolate substitute was obtained from carao pulp (Cassia fistula L.), formulated with 54.78% (w/w) of pulp, 25.11% (w/w) of sucrose to the first formulation (F1) and for the second formulation (F2) 0.16% (2g) of Stevia Rebaudiana Bertoni was added. Microbiological, bromatological and sensorial properties were evaluated. Results indicated that using Stevia as a sweetener modifies the bromatological properties of carao pulp 2 (F2), because significant statistical differences (p<0,05) were presented with respect to the carao pulp 1. The moisture content (49.99; 58.18%), protein (7.32; 8. 59%) and fat (6.61; 6.31%) were higher in the pulp 1 and 2 respectively in comparison with the raw material which showed percentages of 39.15% moisture, 3.82% protein and 4.03% fat, due to the water and powdered milk addition. The sensorial analysis carried out indicated the possibility of using carao pulp as a substitute of chocolate.

Keywords : carao pulp; chocolate substitute; physical properties; sensory evaluation.

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