Carrera de Alimentos
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34799
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Item Desarrollo de una barra de chocolate alta en proteína enriquecida con harina de grillo (Acheta domesticus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Mise Chango, Peter Raúl; Moreno Miranda, Carlos SantiagoInsects stand out as novel sustainable sources of protein. Specifically, cricket flour (Acheta domesticus) possesses high nutritional value. However, its inclusion presents technical challenges such as astringency, earthy notes, and a gritty texture. The present study utilised Fine Aroma Cocoa as a masking matrix. Two cocoa concentrations (50 and 70 percent) and three cricket flour concentrations (10, 15, and 20 percent) were evaluated against a control, analysing sensory attributes, protein content, and physicochemical and microbiological parameters. It was identified that the formulation with 50 percent cocoa and 10 percent cricket flour maintained sensory acceptance comparable to the control, with the exception of texture. Furthermore, this formulation complied with microbiological regulations and physicochemical parameters, being classified as a high-protein food. It is concluded that, with a 10percent inclusion of cricket flour, cocoa mitigates adverse sensory aspects whilst meeting the criteria for enrichment and high protein content. This study provides technological evidence regarding the feasibility of integrating entomophagy into confectionery matrices, offering products aligned with current trends in nutrition and sustainability.