<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692022000200113</article-id>
<article-id pub-id-type="doi">10.24836/es.v32i60.1248</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador]]></article-title>
<article-title xml:lang="es"><![CDATA[Cobertura de chocolate con base en dos variedades ecuatorianas CCN51 y Súper Árbol en la provincia de Pastaza, Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Enríquez Estrella]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal Amazónica Facultad de Ciencias de la Tierra Escuela de Ingeniería Agroindustrial]]></institution>
<addr-line><![CDATA[ Puyo]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>32</volume>
<numero>60</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692022000200113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692022000200113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692022000200113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective: Its objective is to produce a bitter-type chocolate coating from the combination of cocoa of the CCN51 and Super Tree variety.  Methodology:  The product was elaborated through an experimental, quantitative, and qualitative method.  Results:  18 experimental units were generated in the design, where 2 formulations with 2 replications were obtained, which allowed us to determine the best treatment through sensory analysis with a structured hedonic scale of acceptability (assessment from 1 to 5). The sensory evaluation was carried out with 30 untrained panelists, where they determined that T1 with 70% cocoa liquor is the most accepted, while for the trained judges there was no significant difference. The samples were subjected to bromatological analysis, obtaining as a result a moisture content of 1.59%, fat 37.86%, protein 9.26%, ash 2.04%, dry extract of defatted cocoa 99.38%, dry extract of total cocoa 98.41%, microbiological less than 100 cfu. ml-1 in total mesophiles, yeasts, and total coliforms.  Limitations:  Have pilot equipment for processing.  Conclusions:  The parameters of the best treatment T1 are framed in the NTE INEN 621: 2010 in force in Ecuador for the manufacture of chocolates.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Elaborar una cobertura de chocolate tipo amarga a partir de la combinación de cacao de la variedad CCN51 y Súper Árbol.  Metodología:  El producto se elaboró mediante un método de tipo experimental, cuantitativo y cualitativo.  Resultados: Se generó 18 unidades experimentales en el diseño, donde se obtuvieron dos formulaciones con dos réplicas que nos permitió determinar el mejor tratamiento mediante un análisis sensorial con una escala hedónica estructurada de aceptabilidad (valoración de 1 a 5). La evaluación sensorial se llevó a cabo con 30 panelistas no entrenados, donde determinaron que el T1 con 70 % de licor de cacao es el más aceptado, mientras que para los jueces entrenados no hubo diferencia significativa. Las distintas muestras fueron sometidas a los análisis bromatológicos, se obtuvo como resultado un contenido de humedad 1.59%, grasa 37.86%, proteína 9.26%, ceniza 2.04%, extracto seco de cacao desgrasado 99.38%, extracto seco de cacao total 98.41%, microbiológicos menores a 100 ufc. ml-1 en mesófilos totales, levaduras y coliformes totales.  Limitaciones:  Tener equipos piloto para el procesamiento.  Conclusiones:  Los parámetros del mejor tratamiento T1 se enmarcan en la NTE INEN 621: 2010 vigente en el Ecuador para fabricación de chocolates.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[saquifrancia]]></kwd>
<kwd lng="en"><![CDATA[cocoa]]></kwd>
<kwd lng="en"><![CDATA[Super Tree]]></kwd>
<kwd lng="en"><![CDATA[cocoa liquor]]></kwd>
<kwd lng="en"><![CDATA[cocoa butter]]></kwd>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[saquifrancia]]></kwd>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[Super Árbol]]></kwd>
<kwd lng="es"><![CDATA[licor de cacao]]></kwd>
<kwd lng="es"><![CDATA[manteca de cacao]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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