Resumo

SOL SANCHEZ, Ángel et al. Bromatological characterization of products derived from cocoa (Theobroma cacao L.) in the Chontalpa, Tabasco, Mexico. Rev. Mex. Cienc. Agríc [online]. 2016, vol.7, n.spe14, pp.2817-2830. ISSN 2007-0934.

Mexican Standard NMX-F-061-1964 specifies the physicochemical characteristics of table chocolates and classifies them into three types: dark chocolate, semi-bitter chocolate and sweet chocolate. Know and specify the composition of a food product is important because it allows us to keep quality control, value their nutritional content, give consumer confidence, besides being a requirement for labeling in products derived from cocoa. The aim of this study was to characterize the physicochemical quality of traditional and nontraditional products derived from cocoa from the Chontalpa region, Tabasco. Four parameters were considered: fat (G) by the Soxhlet method, protein (P) using the Kjeldahl method, ashes (C) by incineration in the muffle and humidity (H) by weight loss in an oven. 32 samples from products made of cocoa in the region were evaluated, of which 13 chocolate and 19 powder types. The results allowed us to classify the products with the following composition: bitter chocolates, G from 40.87 to 48.18%, P of 8.75% C from 2.60 H to 4.42% and H from 1.63 to 1.97%; the semi-bitter chocolates, G from 30.33 to 44.68%, P of 8.75%, C from 1.59 H to 4.08% and H from 2.37 to 8.01%; sweet chocolates, G from 9.66 to 30.35%, P of 8.75%, C from 1.31 to 3.56% and H from 1.18 to 6.88%; cocoa powders and pinole, G from 3.07 to 5.06%, P of 8.75%, C from 1.67 to 4.89% and H from 5.70 to 7.28%; the powders of two ingredients, G from 10.20 to 34.57%, P of 8.75%, C from 1.89 to 7.69% and H from 5.78 to 7.45%; and finally, the chocolates with high sugar content (very sweet), G from 5.68 to 11.7%, P of 8.75%, C from 2.13 to 7.69% and H from 3.88 to 7.02%. The results were compared with the standards specified in the Mexican Standards and Codex Alimentarius.

Palavras-chave : derivate from cocoa; non-traditional products; physico-chemical composition.