Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process

This paper aims to improve the physical-chemical and sensorial characteristics of the cocoa CCN-51 with the addition of the enzima PPO (polyphenol oxidasa) and yeasts (Saccaromyces cerevisiae). A Complete Randomized Design (CRD) was used with eight treatments and three repetitions. The studied varia...

• Autore principale: Morales Rodríguez, Wiston Javier (author)
• Altri autori: Vallejo Torres, Christian Amable (author), Sinche Bósquez, Paul David (author), Torres Navarrete, Yenny Guiselli (author), Vera Chang, Jaime Fabián (author), Anzules Cedeño, Edinson Daniel (author)
• Natura: article
• Lingua: spa
• Pubblicazione: 2016
• Soggetti: Saccaromyces cerevisiae; polifenol oxidasa; CCN51; Fermentación; Teobromina; polyphenol oxidasa; Fermentation,
• Accesso online: https://revistas.uea.edu.ec/index.php/racyt/article/view/142