Determinación de la incidencia de la fruta milagrosa (Synsepalum dulcificum) en la elaboración de chocolate y su efecto en las características físico-químicas y sensoriales.

Abstract

Natural sweeteners with low caloric level are those that serve as a replacement for sucrose and maintain the sweet characteristic of the products, however, miracle fruit has not been used in agroindustrial applications, despite the fact that this has characteristics that can replace white sugar, due to its power as a natural sweetener. Objective: To determine the incidence of miracle fruit (Synsepalum dulcificum) and the effect of two varieties of cocoa (Theobroma cacao) on the physicochemical and sensory characteristics in chocolate production.