Evaluación de métodos fermentativos de cacao Nacional y CCN51 usando yute, cajas Rohan y microorganismos para mejorar propiedades sensoriales

This study evaluated the impact of two fermentation methods (Rohan boxes and jute bags) and three levels of mountain microbial induction (0%, 30%, and 60%) on the physicochemical and sensory properties of Ecuadorian cacao varieties Nacional and CCN51, using a three-factor experimental design. The re...

• Main Author: Cevallos Castillo, Carmen Anais (author)
• Format: bachelorThesis
• Published: 2025
• Subjects: Precursores de aroma; Capacidad antioxidante; Evaluación sensorial; Fermentación dirigida; Variedades de cacao
• Online Access: http://dspace.utb.edu.ec/handle/49000/18198