Efecto de condiciones de tostado en dos variedades de cacao sobre las propiedades fisicoquímicas y sensoriales del licor

The aim of the research was to evaluate roasting conditions (temperature-time) in two cocoa varieties. A completely randomized design (CRD) was applied with two study factors: Factor A roasting conditions with the levels (130°C x 60 min, 140°C x 60 min, 130°C x 70 min, 140°C x 70 min) and factor B t...

• Autor principal: Barberan Macías, Anggie Melissa (author)
• Altres autors: Moreira Gaón, María Belén (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2023
• Matèries: Cacao CCN-51 y cacao fino y aroma; Tostado; Licor de cacao; Sensorial
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/2065