Análise físico-química e microbiológica de bombons artesanais

Abstract

In food production is necessary to establish standards, limits and standards, inspection activities, control, monitoring and surveillance to ensure product quality and consumer health. In the home production of all these factors are neglected. The homemade chocolates are much consumed and can cause beneficial effects on human health. Thus this work aims to analyze the physico-chemical and microbiological conditions of chocolates homemade fruit (strawberry)and the crunchy kind. It was made analysis the levels of lipids, ash, moisture, carbohydrates, calories and protein for comparison between the two types of chocolates analyzed and conformity assessment of the legislation. Moreover, it was made to quantify mesophilic bacteria, fungi and yeasts, total coliforms and thermotolerant to assess the conditions of the manufacturing process, with respect to the corresponding standards. The highest level of microbiological contamination was introduced by the sweet fruit, but both showed results for yeasts and molds and total coliforms above the standard established by law. With respect to physical and chemical analysis, the levels of ash, lipids, carbohydrates, protein and calories were generally higher for the crunchy chocolate. The sweet fruit presented higher moisture content. The two types of chocolates analyzed meet legislation that refer to ash, carbohydrates and lipids. All samples showed a moisture content above the maximum allowed for chocolate.