Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

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...

Полное описание

Сохранить в:

Библиографические подробности
Главный автор:	Vallejo Torres, Christian Amable (author)
Другие авторы:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Формат:	article
Язык:	spa
Опубликовано:	2016
Online-ссылка:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Схожие документы

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production
по: Vallejo Torres, Christian Amable
Опубликовано: (2016)

Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
по: Pilligua, Ronald Luigi
Опубликовано: (2021)

Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
по: Pilligua, Ronald Luigi
Опубликовано: (2021)

Use and evaluation of a non-alcoholic beverage based on cocoa mucilage and placenta of Thoebroma cacao L, Ananas comosus and mango Mangifera indica
по: Loor Vélez , Yelitza Marianela
Опубликовано: (2023)

Effect of co-fermentation of probiotic microorganisms and fruit pulps in the cocoa beans of the ccn-51 variety
по: Vizcaíno Almeida, Camila Raquel
Опубликовано: (2020)

VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY
по: Chico, Mayra Fernanda
Опубликовано: (2022)

TYPE NACIONAL COCOA CLONE PRODUCTIVITY IN AN AREA OF TROPICAL RAINFOREST IN LOS RÍOS, ECUADOR
по: Sánchez Mora, Fernando David
Опубликовано: (2014)

The Cocoa Production Systems of the Shushufindi Canton and its Resilience to Climate Change
по: Albiño Cargua, Jose Iván
Опубликовано: (2020)

The role of technology in the cocoa and chocolate production process in a development organization
по: Abad Merchán, Guido Andrés
Опубликовано: (2020)

Selection of self-compatible progenies of high productivity cocoa in the Ecuadorian coast
по: Quinaluisa Morán, César
Опубликовано: (2021)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
по: Vallejo Torres, Christian Amable
Опубликовано: (2018)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
по: Vallejo Torres, Christian Amable
Опубликовано: (2018)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
по: García García, Vianka Stéfany
Опубликовано: (2022)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
по: García García, Vianka Stéfany
Опубликовано: (2022)

Potencial productivo de clones experimentales de cacao tipo “Nacional”: Productive potential of experimental “nacional” cocoa clones
по: Proaño Vinces, Oscar Henry
Опубликовано: (2015)

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
по: Viuda, M.
Опубликовано: (2012)

Comparison of 3M-Petrifilm TM and conventional methods for quick counting of aerobics in cocoa products
по: Intriago Bermúdez, Dariel
Опубликовано: (2018)

Comparison of 3M-Petrifilm TM and conventional methods for quick counting of aerobics in cocoa products
по: Intriago Bermúdez, Dariel
Опубликовано: (2018)

Cosmeceuticals products based on Cocoa Pod nanocellulose and Bioactive compounds with potential UV blocking activity
по: Cevallos Guanopatín, Andrea María
Опубликовано: (2022)

In situ characterization of the morphological variability in cocoa (Theobroma cacao L.) from Pastaza Province
по: Pérez Garcia, Guillermo
Опубликовано: (2015)

Chain of nacional cocoa marketing in Los Rios province in Ecuador
по: Morales Intriago, Fátima
Опубликовано: (2018)

Antimicrobial effect of cocoa peels aqueous extracts and cocoa seeds (Theobroma Cacao) In a streptococcus mutans strain: In vitro study
по: Sucuzhañay Mora, Miryan Alexandra
Опубликовано: (2018)

Plan de negocio : "Cocoa Bakery".
по: Carbo Varas, Miguel Angel
Опубликовано: (2010)

Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
по: Otero Tuárez, Víctor Oswaldo
Опубликовано: (2024)

Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
по: Otero Tuárez, Víctor Oswaldo
Опубликовано: (2024)

Elaboration of Aged Liquor with National Cocoa Almonds (Theobroma cacao L.) residual from the export classification
по: Fernández Escobar, Ángel Oliverio
Опубликовано: (2021)

Chemical quality of national type cocoa (Theobroma Cacao L.) from Valle Hermoso parish – Ecuador
по: Morales Rodríguez, Wiston Javier
Опубликовано: (2024)

Effectiveness of biochar and biofertilizers in the growth and quality of cocoa seedlings
по: Cargua Chávez, Jessica Elizabeth
Опубликовано: (2020)

Effectiveness of biochar and biofertilizers in the growth and quality of cocoa seedlings
по: Cargua Chávez, Jessica Elizabeth
Опубликовано: (2020)

Evaluation of the Energy Storage Capacity of Cocoa Lignocellulosic Material.
по: Rosero, M.V.
Опубликовано: (2024)

Phenotypic variation and selection of high performance cocoa genotypes in Ecuador
по: Sotomayor Cantos, Ignacio Antonio
Опубликовано: (2017)

Photosynthetic activity of ten national cocoa clones and their relationship to yield
по: Tezara Fernández, Wilmer Adelso
Опубликовано: (2020)

Effect of cocoa processing on the content and antioxidant activity of phenolic compounds
по: Santacruz Terán, Stalin Gustavo
Опубликовано: (2021)

Phenotypic variation and selection of high performance cocoa genotypes in Ecuador
по: Sotomayor Cantos, Ignacio Antonio
Опубликовано: (2017)

Photosynthetic activity of ten national cocoa clones and their relationship to yield
по: Tezara Fernández, Wilmer Adelso
Опубликовано: (2020)

Effect of cocoa processing on the content and antioxidant activity of phenolic compounds
по: Santacruz Terán, Stalin Gustavo
Опубликовано: (2021)

Adsorption dynamics of Cd2+(aq) on microwave-synthetized pristine biochar from cocoa pod husk: Green, experimental, and DFT approaches.
по: Correa Abril, Jhonny
Опубликовано: (2024)

PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR
по: Vera Chang, Jaime Fabian
Опубликовано: (2015)

Cocoa on the Ecuadorian coast: a study of its cultural and economic dimension
по: Abad, Andrés
Опубликовано: (2020)

Natural and cultural landscape of fine cocoa as part of the agrotourism offer in Manabí
по: Andrade Alcívar, Luis Dionicio
Опубликовано: (2015)