<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212023000100016</article-id>
<article-id pub-id-type="doi">10.15517/am.v34i1.49092</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características fisicoquímicas y sensoriales de chocolates de leche caprina y bovina]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and sensory characteristics of goat and bovine milk chocolates]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quirós-Martínez]]></surname>
<given-names><![CDATA[María Catalina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Villalobos]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pineda-Castro]]></surname>
<given-names><![CDATA[María Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alfaro-Álvarez]]></surname>
<given-names><![CDATA[Ileana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>34</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212023000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212023000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212023000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. En muchos países, los productos lácteos bovinos representan la mayoría de las alternativas; sin embargo, la leche caprina goza de propiedades nutracéuticas que la hacen una opción a explorar. Objetivo. Evaluar las características fisicoquímicas y sensoriales del chocolate en barra, elaborado con diferentes proporciones de leche caprina y bovina. Materiales y métodos. De enero a diciembre de 2016, en la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica, se elaboraron tres chocolates expereimentales con diferentes proporciones de leche de cabra y vaca (100 % leche bovina, 100 % leche caprina y una mezcla al 50 % de ambas). Se evaluó, para tres lotes diferentes de cada formulación, la humedad, la grasa, la viscosidad, el color, la textura, el tamaño de partícula y el agrado general, este último por medio de un panel sensorial. Resultados. El menor porcentaje de humedad (1,81 %), el menor tamaño de partícula promedio (10 &#956;m) (p&#8804;0,05) y el mayor porcentaje de grasa (39,68 %) (p&#8804;0,05) se obtuvieron en el chocolate de leche de cabra. Al aumentar el porcentaje de sustitución de leche de vaca por leche de cabra disminuyó la viscosidad y el tamaño de partícula (p&#8804;0,05). En cuanto a los parámetros de color, resultó más claro (luminoso) el chocolate de leche de vaca. El chocolate de mayor agrado fue el de leche bovina, pero con resultados positivos para todas las formulaciones. Conclusiones. La sustitución de leche bovina por leche caprina generó productos de características fisicoquímicas y sensoriales apropiadas en todas las formulaciones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. In many countries, cow dairy products represent the majority of the alternatives; however, goat milk has nutraceutical properties that make it an option to be explored. Objective. To evaluate the physicochemical and sensory characteristics of chocolate bars made with different proportions of goat and bovine milk. Materials and methods. From January to December 2016, at the Food Technology School of the Universidad de Costa Rica, three experimental chocolates were made with different proportions of goat and cow milk (100 % bovine milk, 100 % goat milk, and a 50 % mixture of both). For three different batches of each formulation, moisture, fat, viscosity, color, texture, particle size, and overall liking were evaluated, the last one by means of a sensory panel. Results. The lowest percentage of moisture (1.81 %), the lowest average particle size (10 &#956;m) (p&#8804;0,05), and the highest percentage of fat (39.68 %) (p&#8804;0,05) were obtained in goat milk chocolate. As the percentage of substitution of cow&#8217;s milk for goat&#8217;s milk increased, the viscosity and particle size decreased (p&#8804;0,05). Regarding the color parameters, the cow&#8217;s milk chocolate was lighter (luminous). The most liked chocolate was from the bovine milk, but with positive results for all formulations. Conclusions. The substitution of bovine milk for goat milk generated products with appropriate physicochemical and sensory characteristics in all formulations.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[lácteos]]></kwd>
<kwd lng="es"><![CDATA[cabra]]></kwd>
<kwd lng="es"><![CDATA[vaca]]></kwd>
<kwd lng="es"><![CDATA[reología]]></kwd>
<kwd lng="en"><![CDATA[Cocoa]]></kwd>
<kwd lng="en"><![CDATA[dairy product]]></kwd>
<kwd lng="en"><![CDATA[goat]]></kwd>
<kwd lng="en"><![CDATA[cow]]></kwd>
<kwd lng="en"><![CDATA[rheology]]></kwd>
</kwd-group>
</article-meta>
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