Evaluación físico química y sensoriales del cacao (Theobroma cacao L.) CCN51 fermentado con Saccharomyces cerevisiae y extracto de fruta (Mango manila) en diferentes grados de madurez

This research evaluated the effect of cocoa (Theobroma cacao L.), variety CCN51 fermentation with the addition of Saccharomyces cerevisiae (0%, 0.5%, 1%) and Manila mango extract (0% and 3%) on the physicochemical and sensory properties of the bean, considering two degrees of maturity (seasoned and ripe). A three-factorial completely randomized design was applied with 12 treatments and 2 replications. The results showed that the treatment with ripe cocoa, 1% yeast and 3% extract presented the greatest increase in pH (up to 5.00), a more pronounced reduction in °Brix (from 21.5° to 6.0°), and a better sensory evaluation (8.2/9 in flavor and 8.5/9 in texture). In the cutting test, this treatment obtained 81.3% of well-fermented beans, compared to 54.6% in the control without addition. Furthermore, an antioxidant capacity of 87.6% was recorded, significantly higher than that of untreated cocoa (63.2%). It is concluded that targeted fermentation with S. cerevisiae and ripe mango extract optimizes the biochemical development of the bean, improves sensory attributes, and increases the functional potential of cocoa, consolidating itself as a viable biotechnological strategy for producers seeking to standardize quality and increase the added value of Ecuadorian cocoa in high-demand mar

• Príomhchruthaitheoir: Montoya Ramos, Elio Ariel (author)
• Formáid: bachelorThesis
• Foilsithe / Cruthaithe: 2025
• Ábhair: Cacao CCN51; Saccharomyces cerevisiae; fermentación; Fisicoquímico
• Rochtain ar líne: http://dspace.utb.edu.ec/handle/49000/18302