Helado cremoso a partir del mucílago de cacao (Theobroma cacao L.) de origen trinitario (CCN-51) con adición de jarabe de chocolate

This research work was carried out with the aim of valuing the creamy ice cream from the cocoa mucilage (Theobroma cacao L.) added with chocolate syrup in order to add value to the mucílage considered as waste. The experimental design that was applied was a design completely at random (DCA) with 5 treatments included the witness (T0), where there were studied the variables of pH, acidity, grades ºBrix, fat and moisture, where in the ºBrix variable significant difference did not exist; there evaluated the sensory smell aspects flavor texture and color, where significant difference did not exist and it was observed that the best treatment was the T3 (CCN-51 45% cocoa mucilage, 40% milk cream, 12% condensed milk and 3% chocolate syrup), with 50 % of acceptability. This treatment had values of 4.15 (pH), 5.0 (ºBrix), 0.84 (acidity), 9.78 (fat) and 3.11(protein). Regarding the microbiological aspect that was applied to the best treatment, the results indicated that the product complies with the provisions of NTE INEN 706 considering that the ice cream was made in a safe manner and guaranteeing its quality. Economic analysis of this treatment made it possible to disclose that R B/C was $1.20, that is to say that for every $1.0 to invest, it gets $0.15 with a 20% of utility. Keywords: mucilage, added value, benefit, cost, utility