EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE
This investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kil...
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| Формат: | article |
| Мова: | eng |
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2012
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| Онлайн доступ: | https://revistas.uteq.edu.ec/index.php/cyt/article/view/120 |
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Додати тег | _version_ | 1859126171046772736 |
|---|---|
| author | Rivera Fernández, Rubén Darío |
| author2 | Barrera Álvarez, Alexandra Elizabeth Guzmán Cedeño, Ángel Monserrate Medina Quinteros, Hugo Nolti Casanova Ferrín, Lola Margarita Peña Galeas, Mayra Mercedes Nivela Morante, Pedro Eduardo |
| author2_role | author author author author author author |
| author_facet | Rivera Fernández, Rubén Darío Barrera Álvarez, Alexandra Elizabeth Guzmán Cedeño, Ángel Monserrate Medina Quinteros, Hugo Nolti Casanova Ferrín, Lola Margarita Peña Galeas, Mayra Mercedes Nivela Morante, Pedro Eduardo |
| author_role | author |
| collection | Revista Ciencia y Tecnología |
| dc.creator.none.fl_str_mv | Rivera Fernández, Rubén Darío Barrera Álvarez, Alexandra Elizabeth Guzmán Cedeño, Ángel Monserrate Medina Quinteros, Hugo Nolti Casanova Ferrín, Lola Margarita Peña Galeas, Mayra Mercedes Nivela Morante, Pedro Eduardo |
| dc.date.none.fl_str_mv | 2012-07-01 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://revistas.uteq.edu.ec/index.php/cyt/article/view/120 10.18779/cyt.v5i1.120 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Universidad Técnica Estatal de Quevedo |
| dc.relation.none.fl_str_mv | https://revistas.uteq.edu.ec/index.php/cyt/article/view/120/134 |
| dc.rights.none.fl_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Ciencia y Tecnología; Vol. 5 No. 1 (2012): January-June (2012); 7-12 Ciencia y Tecnología; Vol. 5 Núm. 1 (2012): Enero-Junio (2012); 7-12 Ciencia y Tecnología; v. 5 n. 1 (2012): Enero-Junio (2012); 7-12 1390-4043 1390-4051 10.18779/cyt.v5i1 reponame:Revista Ciencia y Tecnología instname:Universidad Técnica Estatal de Quevedo instacron:UTEQ |
| dc.subject.none.fl_str_mv | FERMENTADORES FERMENTACIÓN POLIFENOLES ALCALOIDES ACIDEZ VOLÁTIL CALIDAD DEL CACAO FERMENTERS FERMENTATION POLYPHENOLS ALKALOIDS VOLATILE ACIDITY COCOA QUALITY. |
| dc.title.none.fl_str_mv | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE EFECTO DEL TIPO Y TIEMPO DE FERMENTACIÓN EN LA CALIDAD FÍSICA Y QUÍMICA DEL CACAO (Theobroma cacao L.) TIPO NACIONAL |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | This investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kilos of cocoa and fermentation times ranging from 2 to 5 days; a control was evaluated in addition (without fermentation). A Completely Randomized Blocks Design with additive factors arrangement with three replications was used. The data were analyzed using analysis of variance with Tukey test at 5% probability. Physical variables were analyzed: percentage of fermented, violet and slate (test cutting) grains; and chemical: polyphenols (photometry 760 nm), volatile acidity (steam stripping) and theobromine, caffeine (High Performance Liquid Chromatography, HPLC). The analysis of the results shows that the fermentation time unlike the type of fermenter, had an influence on the chemical and physical variables analyzed. The increased percentage of fermented beans and decreased violet grains occurred from the beginning until the end of fermentation. The chemical quality improves by reducing the concentration of alkaloid compounds and polyphenols, which impacts on the sensory characteristics of Nacional cocoa type. Of the fermenters and the times used by producers the best quality characteristics are presented between four and five days of fermentation in wooden boxes. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVCYT_c22ea8dec9642ba36e2e4f9d9acf9b5b |
| identifier_str_mv | 10.18779/cyt.v5i1.120 |
| instacron_str | UTEQ |
| institution | UTEQ |
| instname_str | Universidad Técnica Estatal de Quevedo |
| language | eng |
| network_acronym_str | REVCYT |
| network_name_str | Revista Ciencia y Tecnología |
| oai_identifier_str | oai:revistas.uteq.edu.ec:article/120 |
| publishDate | 2012 |
| publisher.none.fl_str_mv | Universidad Técnica Estatal de Quevedo |
| reponame_str | Revista Ciencia y Tecnología |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | Revista Ciencia y Tecnología - Universidad Técnica Estatal de Quevedo |
| repository_id_str | |
| rights_invalid_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0 |
| spelling | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPEEFECTO DEL TIPO Y TIEMPO DE FERMENTACIÓN EN LA CALIDAD FÍSICA Y QUÍMICA DEL CACAO (Theobroma cacao L.) TIPO NACIONALRivera Fernández, Rubén DaríoBarrera Álvarez, Alexandra ElizabethGuzmán Cedeño, Ángel MonserrateMedina Quinteros, Hugo NoltiCasanova Ferrín, Lola MargaritaPeña Galeas, Mayra MercedesNivela Morante, Pedro EduardoFERMENTADORESFERMENTACIÓNPOLIFENOLESALCALOIDESACIDEZ VOLÁTILCALIDAD DEL CACAOFERMENTERSFERMENTATIONPOLYPHENOLSALKALOIDSVOLATILE ACIDITYCOCOA QUALITY.This investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kilos of cocoa and fermentation times ranging from 2 to 5 days; a control was evaluated in addition (without fermentation). A Completely Randomized Blocks Design with additive factors arrangement with three replications was used. The data were analyzed using analysis of variance with Tukey test at 5% probability. Physical variables were analyzed: percentage of fermented, violet and slate (test cutting) grains; and chemical: polyphenols (photometry 760 nm), volatile acidity (steam stripping) and theobromine, caffeine (High Performance Liquid Chromatography, HPLC). The analysis of the results shows that the fermentation time unlike the type of fermenter, had an influence on the chemical and physical variables analyzed. The increased percentage of fermented beans and decreased violet grains occurred from the beginning until the end of fermentation. The chemical quality improves by reducing the concentration of alkaloid compounds and polyphenols, which impacts on the sensory characteristics of Nacional cocoa type. Of the fermenters and the times used by producers the best quality characteristics are presented between four and five days of fermentation in wooden boxes. La presente investigación tuvo como objetivo evaluar los tipos de fermentadores y los diferentes tiempos de fermentación usados por los productores de cacao de la zona norte y central de la provincia de Manabí-Ecuador. Se estudiaron cuatro fermentadores: saco de yute, montón, caja de madera y tina plástica, con una capacidad para almacenar 60 kg de cacao y tiempos de fermentación de 2 a 5 días; además, se evaluó un testigo (sin fermentar). El diseño fue bloques completos al azar en arreglo factorial aditivo con tres réplicas. Los datos se analizaron mediante análisis de varianza con la prueba de Tukey al 5% de probabilidades. Se analizaron variables físicas: porcentaje de granos fermentados, violeta y pizarrosos (prueba de corte); y químicas: polifenoles (fotometría 760 nm), acidez volátil (arrastre de vapor) y teobromina-cafeína (Cromatografía Líquida de Alta resolución, HPLC). El análisis de los resultados muestra que el tiempo de fermentación a diferencia del tipo de fermentador, tuvo influencia sobre las variables físicas y químicas analizadas. El aumento del porcentaje de granos fermentados y la disminución de los granos violetas ocurrieron desde el inicio hasta el final de la fermentación. La calidad química mejora con la reducción de la concentración de compuestos alcaloides y polifenoles, lo que repercute sobre las características organolépticas del cacao tipo Nacional. De los fermentadores y los tiempos utilizados por los productores se presentan las mejores características de calidad entre los cuatro y cinco días de fermentación en cajas de madera.Universidad Técnica Estatal de Quevedo2012-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.uteq.edu.ec/index.php/cyt/article/view/12010.18779/cyt.v5i1.120Ciencia y Tecnología; Vol. 5 No. 1 (2012): January-June (2012); 7-12Ciencia y Tecnología; Vol. 5 Núm. 1 (2012): Enero-Junio (2012); 7-12Ciencia y Tecnología; v. 5 n. 1 (2012): Enero-Junio (2012); 7-121390-40431390-405110.18779/cyt.v5i1reponame:Revista Ciencia y Tecnologíainstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQenghttps://revistas.uteq.edu.ec/index.php/cyt/article/view/120/134https://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2020-06-30T04:48:19Zoai:revistas.uteq.edu.ec:article/120Portal de revistashttps://revistas.uteq.edu.ec/index.php/cytUniversidad públicahttps://www.uteq.edu.ecEcuadorCiencia y tecnología1390-40431390-4043opendoar:2020-06-30T04:48:19falsePortal de revistashttps://revistas.uteq.edu.ec/index.php/cytUniversidad públicahttps://www.uteq.edu.ecEcuadorCiencia y tecnología1390-40431390-4043opendoar:2020-06-30T04:48:19Revista Ciencia y Tecnología - Universidad Técnica Estatal de Quevedofalse |
| spellingShingle | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE Rivera Fernández, Rubén Darío FERMENTADORES FERMENTACIÓN POLIFENOLES ALCALOIDES ACIDEZ VOLÁTIL CALIDAD DEL CACAO FERMENTERS FERMENTATION POLYPHENOLS ALKALOIDS VOLATILE ACIDITY COCOA QUALITY. |
| status_str | publishedVersion |
| title | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| title_full | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| title_fullStr | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| title_full_unstemmed | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| title_short | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| title_sort | EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE |
| topic | FERMENTADORES FERMENTACIÓN POLIFENOLES ALCALOIDES ACIDEZ VOLÁTIL CALIDAD DEL CACAO FERMENTERS FERMENTATION POLYPHENOLS ALKALOIDS VOLATILE ACIDITY COCOA QUALITY. |
| url | https://revistas.uteq.edu.ec/index.php/cyt/article/view/120 |