Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

We evaluated the effect of three recipes for jelly production using cocoa mucilage. We selected the best treatment in terms of the physical-chemical and organoleptic characteristics. We used two mucilage varieties (Nacional and CCN-51) and three levels of sugar plus pectin (35, 40, 45% sugar +0.5% pectin). Moisture level and jelly pH were not significantly different between groups (3,27–3,47 pH and 34,85-37,71% moisture level). In contrast with other variables, results showed 64-67 Brix levels, 0,52%-1,18% acidity, and 0,60% to 0,80% protein content. We also carried out a sensory analysis. Results revealed a slight cocoa aroma, moderate to acid, amber color, slight cocoa taste, and moderate to acid, and a sweet taste and slight acid flavour. Moreover in general, cuppers determined that the best treatment came from the interaction of mucilage CCN-51 + 40% sugar and 0,5% pectin. The jelly was microbiologically stable, with total coliform, fungi and yeast counts within maximum levels permitted by regulation NTE INEN 0415:88.

• Autor principal: Vallejo Torres, Christian Amable (author)
• Altres autors: Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
• Format: article
• Idioma: spa
• Publicat: 2016
• Accés en línia: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116