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

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...

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Bibliografski detalji
Glavni autor: Montoya Ramos, Elio Ariel (author)
Format: bachelorThesis
Izdano: 2025
Teme:
Cacao CCN51
Saccharomyces cerevisiae
fermentación
Fisicoquímico
Online pristup:http://dspace.utb.edu.ec/handle/49000/18302
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http://dspace.utb.edu.ec/handle/49000/18302

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