Bromatological characterization of three types of semi-industrial chocolates

Resumen

Objective: To determine the physical and chemical characteristics of three types of semi-industrial chocolate. Design/Methodology/Approach: Three types of semi-industrial chocolate made from dry fermented cocoa were analyzed in triplicate. Five nutrients were evaluated: total fat, protein, crude fiber, moisture, and carbohydrates. A completely randomized experimental design was applied. Significant differences between treatments were identified using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Tukey's multiple mean comparison test.

Results: Milk chocolate contained 6.37% protein, 48% carbohydrates, 38.99% fat, 3.38% fiber, and 1.55% moisture. Semi-dark chocolate showed 6.83% protein, 36.06% carbohydrates, 50.25% fat, 3.27% fiber, and 1.91% moisture. Dark chocolate exhibited 7.74% protein, 35.51% carbohydrates, 48.42% fat, 3.95% fiber, and 2.29% moisture. Significant differences were observed in protein, fat, carbohydrates, and fiber, except for moisture.

Study Limitations/Implications: The study was limited to a single type of cocoa cultivated under conventional agricultural practices. Consequently, the findings are applicable primarily to producers combining traditional and modern techniques in cocoa cultivation.

Findings/Conclusions: The nutrient analysis of semi-industrial chocolates highlights their nutritional quality, supporting their marketing potential, labeling with origin traceability, and disclosure of nutritional content. Chocolates with higher protein, cocoa fat, and cocoa percentages were identified as nutritious options for consumers.