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% p...
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| Rannpháirtithe: | , , , , |
| Formáid: | article |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2016
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| Rochtain ar líne: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116 |
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Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis | _version_ | 1828620681814736896 |
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| author | Vallejo Torres, Christian Amable |
| author2 | Díaz Ocampo, Raul Morales Rodríguez, Wiston Soria Velasco, Román Vera Chang, Jaime Fabian Baren Cedeño, Carlos |
| author2_role | author author author author author |
| author_facet | Vallejo Torres, Christian Amable Díaz Ocampo, Raul Morales Rodríguez, Wiston Soria Velasco, Román Vera Chang, Jaime Fabian Baren Cedeño, Carlos |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Vallejo Torres, Christian Amable Díaz Ocampo, Raul Morales Rodríguez, Wiston Soria Velasco, Román Vera Chang, Jaime Fabian Baren Cedeño, Carlos |
| dc.date.none.fl_str_mv | 2016-06-19 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/99 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/712 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/713 |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 7 Núm. 1 (2016): REVISTA ESPAMCIENCIA 2016; 51-58 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.title.none.fl_str_mv | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production Utilización del mucílago de cacao, tipo nacional y trinitario, en la obtención de jalea |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
| description | 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. |
| eu_rights_str_mv | openAccess |
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| oai_identifier_str | oai:espamciencia.espam.edu.ec:article/116 |
| publishDate | 2016 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
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| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
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| spelling | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly productionUtilización del mucílago de cacao, tipo nacional y trinitario, en la obtención de jaleaVallejo Torres, Christian AmableDíaz Ocampo, RaulMorales Rodríguez, WistonSoria Velasco, RománVera Chang, Jaime FabianBaren Cedeño, CarlosWe 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.Se evaluó el efecto de tres formulaciones para jaleas obtenidas a partir de mucílago de cacao, sobre sus características físico–químicas y organolépticas, y se valoró microbiológicamente al mejor tratamiento. Se utilizaron dos variedades de mucílago de cacao (Nacional y CCN-51) y tres formulaciones de azúcar con pectina (35, 40, 45% azúcar + 0.5% pectina). Las variables humedad y pH de la jalea no presentaron diferencias significativas, con valores entre 3,27–3,47 en pH y 34,85-37,71% en humedad, en contraste con las demás variables exhibieron valores de 64-67 en grados brix, de 0,52-1,18% en acidez, de 0,28-0,45% y de 0,60 a 0,80% en proteínas. También se llevó a cabo un análisis sensorial. Los resultados revelaron que existe un olor ligero a cacao y moderado a ácido, color bastante ámbar, sabor ligero a cacao y moderado a ácido, y un gusto bastante dulce y ácido ligero, además en la apariencia general los catadores determinaron que el mejor tratamiento fue la interacción del mucílago CCN-51 x 40% de azúcar + 0.5% de pectina. Las jaleas obtenidas se mantuvieron estables microbiológicamente, con valores de recuento de coliformes totales y de hongos y levaduras dentro de los rangos permitidos por la normativa NTE INEN 0415:88.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2016-06-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116Revista ESPAMCIENCIA; Vol. 7 Núm. 1 (2016): REVISTA ESPAMCIENCIA 2016; 51-581390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/99https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/712https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116/713http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccess2025-02-25T14:33:49Zoai:espamciencia.espam.edu.ec:article/116Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:33:49Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production Vallejo Torres, Christian Amable |
| status_str | publishedVersion |
| title | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| title_full | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| title_fullStr | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| title_full_unstemmed | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| title_short | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| title_sort | Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116 |