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...

• Hoofdauteur: Barberan Macías, Anggie Melissa (author)
• Andere auteurs: Moreira Gaón, María Belén (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2023
• Onderwerpen: Cacao CCN-51 y cacao fino y aroma; Tostado; Licor de cacao; Sensorial
• Online toegang: http://repositorio.espam.edu.ec/handle/42000/2065