Viabilidad del uso de Polioles en la elaboración de trufas a partir de chocolate orgánico Paccari al 100% y República del Cacao al 100%

Abstract

This degree work addresses an investigation of the use of polyols: xylitol, maltitol and erythritol, as an alternative to common sugar for the production of truffles with 100% Paccari and República de Cacao chocolate and, in this way, generate a sugar-free option for people suffering from diabetes, or need to reduce sugar consumption or seek to lose weight. As a starting point, a literature review was carried out and the characteristics and benefits of the ingredients used in the preparation of traditional truffles were analyzed, as well as polyols to understand their correct use in confectionery. Subsequently, tests were carried out with the different polyols applying them to chocolate of the aforementioned brands in order to know and identify the differences that one has from the other and in which brand of chocolate the polyol is best adapted, taking into account the parameters of flavor, texture, smell, way of acting of the polyol and shelf life of the truffles. With these tests, two tasting phases were carried out, one with chocolate experts and another with a focus group of chocolate fans who received four types of truffles formulated with common sugar and the different polyols, obtaining as a result that truffles formulated with maltitol and xylitol have greater acceptance in both brands of chocolate, since they have better texture and flavor in the mouth, it has a sweetness similar to that of the truffle with common sugar, and it is also low in calories. Keywords: polyol, truffles, xylitol, erythritol, maltitol El