Métodos de fermentación de cacao (Theobroma cacao L.) CCN-51 para el mejoramiento de los perfiles físicos-químicos y sensoriales del chocolate

This study analyzes the fermentation methods of CCN-51 cocoa beans and their influence on bean quality to improve the physicochemical and sensory characteristics of chocolate. The objective of this project is to describe the fermentation methods of CCN-51 cocoa beans (Theobroma cacao L.) to improve the physical-chemical and sensory profiles of chocolate. The methodology implemented was bibliographic research from various sources, such as websites, scientific articles, books, academic journals, theses, and specialized technical manuals. The results obtained detailed the main fermentation processes, such as the use of wooden boxes, stainless steel fermentation, and rotating barrels, evaluating their impact on parameters such as temperature, pH, humidity, and oxygenation. It is concluded that fermentation in wooden boxes maintains optimal temperatures between 45°C and 52°C, promoting microbial activity and reducing acidity, which improves the organoleptic properties of cocoa. Stainless steel fermenters allow for greater environmental control, ensuring uniform fermentation and reducing sensory defects. Fermentation in rotating barrels improves aeration and heat distribution, favoring the development of aromatic compounds. The implementation of advanced monitoring and control technologies, as well as the training of producers, is recommended to improve the quality of CCN-51 cocoa in the chocolate industry. As a general conclusion, this research falls within the area of agricultural, environmental, biodiversity, and biotechnology resources, addressing the topic of cocoa (Theobroma cacao L.) fermentation methods

• Үндсэн зохиолч: Pullupaxi Hidalgo, Daniel Ángel (author)
• Формат: bachelorThesis
• Хэвлэсэн: 2025
• Нөхцлүүд: Métodos de fermentación; organolépticas; Postcosecha; Perfiles físicos; Perfiles químicos
• Онлайн хандалт: http://dspace.utb.edu.ec/handle/49000/18341