Desarrollo y optimización de una metodología analítica para la determinación de sedimento en bebida de mesa derivada del cacao

a directed study was realized to develop and optimize an analytical methodology that allowed to determine the amount of sediment presents in a drink derived from the cacao (dinking chocolate), to be applied as routine test of indicating quality control of the process, support in the sedimentation principles. for the characterization of sediment, were realized the distribution particle size, fat percentage and dry weight of sediment. the development of the methodology and its optimization were realized with a sample patron (cacao liquor), then the methodology was defied with product in process (cacao liquor with lecithin) and finished product (chocolate with sugar), of the same process and a different process. the results show that the methodology allows differentiation the samples during the process, finished product and products obtained by different processes.