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Estudio de la elaboración y producción de bombones con chocolate ecuatoriano enriquecidos con omega 3-6-9 de origen vegetal

Author

Listed:
  • Rodolfo Zamora Velásquez
  • Lucia del Rocío Mendoza

Abstract

En la propuesta del proyecto producción chocolatera, referente a la producción de chocolate en el Ecuador y la situación de las exportaciones, se realizaron un estudio de mercado para obtener datos que demuestren la aceptación del producto y el valor agregado al contener omegas 3, 6 y 9 dentro de su preparación y las características del empaque, se determina mediante análisis los valores y resultado de las pruebas físicos-químicas y el perfil de ácidos grasos, asegurando su calidad comercial, los análisis sensoriales determinaron un grado alto de aceptación del producto. Una vez que se realizó las respectivas pruebas de color, sabor, textura y olor.

Suggested Citation

  • Rodolfo Zamora Velásquez & Lucia del Rocío Mendoza, 2017. "Estudio de la elaboración y producción de bombones con chocolate ecuatoriano enriquecidos con omega 3-6-9 de origen vegetal," Observatorio de la Economía Latinoamericana, Servicios Académicos Intercontinentales SL. Hasta 31/12/2022, issue 233, July.
    • Handle: RePEc:erv:observ:y:2017:i:233:09
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