Assessment of physical and physicochemical quality of main chocolates traded in Peru
The quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (importe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2017-04-01
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| Series: | Acta Agronómica |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/53779 |
| _version_ | 1818571948276318208 |
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| author | Gabriela Cristina Chire Fajardo Rocio Alicia Valdivia Arrunategui Carmen Adela Orihuela Rivera Milber Oswaldo Ureña Peralta |
| author_facet | Gabriela Cristina Chire Fajardo Rocio Alicia Valdivia Arrunategui Carmen Adela Orihuela Rivera Milber Oswaldo Ureña Peralta |
| author_sort | Gabriela Cristina Chire Fajardo |
| collection | DOAJ |
| description | The quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (imported, local market, dark and milk chocolate) by experimental methods, were randomly purchased out from different stores holding business. Because of the milk content the different in color and hardness by origin, darkness had low values in color components (8.75 ± 0.94 C*, 7.60 ± 4.71 H* and 28.46 ± 0.86 WI) than milky ones (15.04 ± 2.78 C*, 34.59 ± 7.46 H*, 34.55 ± 2.87 WI) and the hardness reached a major value (914 ± 176 g at 20 ± 2 ºC) than the milky ones (788 ± 220 g at 20 ± 2 ºC). The particle size values, had no significance in the differences (p < 0.05) between selected imported (19.1 ± 3.5 microns) and local ones (20.2 ± 1.5 microns). The 37% of the evaluated chocolate had a major water activity (wa), more than 0.50 (high risk) and had no significance in the differences (p < 0.05) between imported (0.44 ± 0.10) and local ones (0.47 ± 0.07). Had higher moisture content, however fat and ash content are according to the Peruvian Cocoa and Chocolate Standards, the darky ones had major content of fat (36.12 ± 4.84 %) and also more content of ash (1.87 ± 0.41 %) than the others. The continue quality control in each step of chocolate process and stores are important for the customer. |
| first_indexed | 2024-12-14T18:50:57Z |
| format | Article |
| id | doaj.art-6d1eded937ad4e7fb5ac605efdf70bb7 |
| institution | Directory Open Access Journal |
| issn | 0120-2812 2323-0118 |
| language | English |
| last_indexed | 2024-12-14T18:50:57Z |
| publishDate | 2017-04-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Agronómica |
| spelling | doaj.art-6d1eded937ad4e7fb5ac605efdf70bb72022-12-21T22:51:15ZengUniversidad Nacional de ColombiaActa Agronómica0120-28122323-01182017-04-0166216417110.15446/acag.v66n2.5377944258Assessment of physical and physicochemical quality of main chocolates traded in PeruGabriela Cristina Chire FajardoRocio Alicia Valdivia ArrunateguiCarmen Adela Orihuela RiveraMilber Oswaldo Ureña PeraltaThe quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (imported, local market, dark and milk chocolate) by experimental methods, were randomly purchased out from different stores holding business. Because of the milk content the different in color and hardness by origin, darkness had low values in color components (8.75 ± 0.94 C*, 7.60 ± 4.71 H* and 28.46 ± 0.86 WI) than milky ones (15.04 ± 2.78 C*, 34.59 ± 7.46 H*, 34.55 ± 2.87 WI) and the hardness reached a major value (914 ± 176 g at 20 ± 2 ºC) than the milky ones (788 ± 220 g at 20 ± 2 ºC). The particle size values, had no significance in the differences (p < 0.05) between selected imported (19.1 ± 3.5 microns) and local ones (20.2 ± 1.5 microns). The 37% of the evaluated chocolate had a major water activity (wa), more than 0.50 (high risk) and had no significance in the differences (p < 0.05) between imported (0.44 ± 0.10) and local ones (0.47 ± 0.07). Had higher moisture content, however fat and ash content are according to the Peruvian Cocoa and Chocolate Standards, the darky ones had major content of fat (36.12 ± 4.84 %) and also more content of ash (1.87 ± 0.41 %) than the others. The continue quality control in each step of chocolate process and stores are important for the customer.https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/53779 |
| spellingShingle | Gabriela Cristina Chire Fajardo Rocio Alicia Valdivia Arrunategui Carmen Adela Orihuela Rivera Milber Oswaldo Ureña Peralta Assessment of physical and physicochemical quality of main chocolates traded in Peru Acta Agronómica |
| title | Assessment of physical and physicochemical quality of main chocolates traded in Peru |
| title_full | Assessment of physical and physicochemical quality of main chocolates traded in Peru |
| title_fullStr | Assessment of physical and physicochemical quality of main chocolates traded in Peru |
| title_full_unstemmed | Assessment of physical and physicochemical quality of main chocolates traded in Peru |
| title_short | Assessment of physical and physicochemical quality of main chocolates traded in Peru |
| title_sort | assessment of physical and physicochemical quality of main chocolates traded in peru |
| url | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/53779 |
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