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首页> 外文期刊>Acta Agronomica >Assessment of physical and physicochemical quality of main chocolates traded in Peru
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Assessment of physical and physicochemical quality of main chocolates traded in Peru

机译：评估在秘鲁交易的主要巧克力的物理和物理化学质量

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The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values higher in imported (914 ± 176 g to 20 ± 2 ° C) than in domestic chocolate (788 ± 220 g to 20 ± 2 ° C). The particle size values did not present significant difference (p 0.05) between imported (19.1 ± 3.5 μ) and national (20.2 ± 1.5 μ). 37% of them had values of aw greater than 0.50 and a significant difference (p 0.05) was found between the imported (0.44 ± 0.10) and the national (0.47 ± 0.07). The moisture values were high, the fat content and ash, are within the specified by the normalization. It is necessary to control the quality of these products throughout the process line up to the final point of sale for consumer welfare.
机译：确定了在秘鲁销售的主要巧克力的质量。物理方面：颜色（C *，H *，IB），硬度和粒度，以及理化方面：水分活度（aw），水分，脂肪和灰分，与包装中所含成分的声明有关。我们通过实验方法评估了30种实验单位的巧克力（进口，国产，黑巧克力和牛奶），这些实验单位是从不同场所随机获取的。颜色和硬度之间的差异（按产地）归因于乳制品成分。黑巧克力的颜色成分值（8.75±0.94 C *，7.60±4.71 H *和28.46±0.86 IB）低于牛奶成分（15.04±2.78 C，34.59±7.46 H *和34.55±2.87 IB）和硬度值进口巧克力（914±176 g至20±2°C）高于国产巧克力（788±220 g至20±2°C）。进口（19.1±3.5μ）与国内（20.2±1.5μ）之间的粒径值没有显着差异（p <0.05）。其中37％的aw值大于0.50，在进口（0.44±0.10）和本国（0.47±0.07）之间发现显着差异（p <0.05）。水分值高，脂肪含量和灰分均在归一化规定的范围内。为了消费者的利益，有必要在整个生产过程中控制这些产品的质量，直到最终销售点为止。

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