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

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...

Full description

Saved in:
Bibliographic Details
Main Author: Morales Rodríguez, Wiston Javier (author)
Other Authors: 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)
Format: article
Language:spa
Published: 2016
Subjects:
Saccaromyces cerevisiae
polifenol oxidasa
CCN51
Fermentación
Teobromina
polyphenol oxidasa
Fermentation,
Online Access:https://revistas.uea.edu.ec/index.php/racyt/article/view/142
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items