“Calidad física y organoléptica de almendras de cacao (theobroma cacao l.) mediante métodos de fermentación y estaciones climáticas, fortaleza del valle”.
This research was carried out from October 2012 (date considered as the beginning of the high production during dry season) to February 2013 (date considered as the beginning of the high production for rainy season) at Corporación Fortaleza del Valle, a company dedicated to the collection, fermentat...
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| Tác giả chính: | |
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| Định dạng: | bachelorThesis |
| Ngôn ngữ: | spa |
| Được phát hành: |
2015
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://repositorio.espam.edu.ec/handle/42000/38 |
| Các nhãn: |
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Thêm thẻ | Tóm tắt: | This research was carried out from October 2012 (date considered as the beginning of the high production during dry season) to February 2013 (date considered as the beginning of the high production for rainy season) at Corporación Fortaleza del Valle, a company dedicated to the collection, fermentation, drying and export of cocoa, located at Km 1.5 from CalcetaCanuto route at Bolivar Canton - Manabi province, it was determined the physical and organoleptic quality of cacao beans from five member of the association seeking improvement of their business nationally and internationally. An Completely Random Design (CRD) was apply to thirty treatments and three replications was used. Differences in treatment were evaluated according to the Tukey test at 5% probability, and the following factors were considered: factor A (Producer of each of the associations) with 15 levels, Factor B (Fermentation Method) with 2 levels. It was obtained as a result the weight of the beans was higher in rainy season regardless the fermentation method, the percentage of testa was inversely proportional to the weight of the almond, the internal characteristics show statistical differences corresponding to the fermentation method proposed by the lNlAP for rainy season were better levels of quality in most variables, the specific flavor was more intense after the cocoa flavor, the fruit flavor, mainly in the fermentation method propose by INIAP for rainy season and basic flavors were significant at (F1H and F2H). The fermentation methodology apply by the INIAP is proposed(4 days of fermentation, the first removal at 24 h, and the second removal after 72 h) during rainy season. Fermentation and methodology proposed by the Corporación Fortaleza del Valle (4 days of fermentation, the first removal at 48 hours and the second removal after 72 h) in dry season. |
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