Edulcorantes naturales utilizados en la elaboración de chocolates

Palabras clave: Sacarosa, Aporte calórico, Calidad nutricional.

Resumen

La demanda de productos de confitería y su consumo masivo, conlleva a que la industria agroalimentaria incluya en sus procesos de transformación insumos que mejoren la calidad nutricional de los productos finales. Teniendo en cuenta que el chocolate tiene un alto porcentaje de azúcar (sacarosa del 30-60%), es necesario emplear alternativas edulcorantes para su elaboración, que promuevan una dieta saludable. El objetivo de la presente revisión, es caracterizar algunos edulcorantes naturales como eritritol, stevia (esteviósido y rebaudiósido-A), taumatina y agentes de carga como inulina y polidextrosa con funciones estructurales y reológicas; resaltando aspectos como su origen, aporte calórico, poder edulcorante, IDA (Ingesta Diaria Admisible) e influencia en parámetros de calidad del chocolate. Aunque pueden afectar sus propiedades sensoriales, estos edulcorantes cuentan con amplias ventajas por su bajo aporte calórico y alta potencia en el dulzor, en comparación con la sacarosa. Esto muestra la necesidad de realizar estudios para determinar el endulzante y agente de carga que mejor sustituya la sacarosa en la elaboración de chocolates. Finalmente, se evidencia que el uso de edulcorantes naturales, genera beneficios en la salud y un impacto en la calidad sensorial y reológica del chocolate.  

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Biografía del autor/a

Esteban Palacio Vásquez, Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración.
Programa de Ingeniería Agroindustrial.
Jhon Heverth Hurtado Ibarbo, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Juan Diego Arroyave Roa, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Mauricio Cardona Caicedo, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Jader Martines Girón, Universidad del Valle-Sede Palmira, Facultad de Ingeniería.
Docente-Investigador. Químico y Tecnólogo en Alimentos, Magíster en Educación, Magíster en Ingeniería Agroindustrial.

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Cómo citar
Palacio Vásquez, E., Hurtado Ibarbo, J. H., Arroyave Roa, J. D., Cardona Caicedo, M., & Martines Girón, J. (2017). Edulcorantes naturales utilizados en la elaboración de chocolates. Biotecnología En El Sector Agropecuario Y Agroindustrial, 15(2), 142-152. https://doi.org/10.18684/BSAA(15)142-152
Publicado
2017-07-01
Sección
Artículos de Revisiòn