Elaboración de chocolate gourmet utilizando cacao fino de aroma (Theobroma cacao L.) clasificado según la INEN 176 proveniente del cantón El Pangui
The research was carried out in El Pangui canton belonging to the province of Zamora Chinchipe, where its main economic activity is the cultivation of cocoa. With the objective of carrying out the classification of the dry fine aroma cocoa bean using the INEN 176 standard, the elaboration of gourmet...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2023
|
| Aiheet: | |
| Linkit: | https://dspace.unl.edu.ec/jspui/handle/123456789/26152 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|
Lisää tagi | Yhteenveto: | The research was carried out in El Pangui canton belonging to the province of Zamora Chinchipe, where its main economic activity is the cultivation of cocoa. With the objective of carrying out the classification of the dry fine aroma cocoa bean using the INEN 176 standard, the elaboration of gourmet chocolate and the sensory evaluation of the final product, which was carried out in collaboration with AROMAZ company dedicated to the transformation of the raw material for cocoa and coffee. The collection of basic information and obtaining a representative sample of the lot of 1 kg to 30 cocoa producers, it was obtained through a tour of the cocoa farms. The first results of the classification of the cocoa samples reveal that they are located in the grade classifications: 1, 2 and 3, plus 26.7% that did not obtain any classification, because they did not meet the established quality criteria. by the standard, identifying poor post-harvest handling of cocoa in the fermentation and drying stages, ensuring that the dry bean does not meet certain requirements and quality criteria for local, national and international industrialization and marketing purposes. Likewise, the results in relation to the manufacture of gourmet chocolates show that their elaboration is directly related to the quality of the dry grain, this could be evidenced through the sensory tasting process carried out on different people, finding greater organoleptic characteristics in the chocolate bars made with grade 1 cocoa beans. Postharvest conditioning or handling, especially in the drying stage, determines the quality of the final product, plus said activity of the beneficiary is not attractive given the low prices of the product. Keywords: commercialization, postharvest, collection, classification, cocoa. |
|---|