“Evaluación sensorial de sistemas de fermentación de almendra de cacao (Theobroma cacao L.), en el clon “CCN51” en la zona de Bucay, Provincia del Guayas”.

VIII. SUMMARY The following work was carried out at the La Margot farm located at the Matilde Esther compound, located at UTM coordinates 689704.5 East -9773012.3 North. 14 meters above sea level with irregular topography, type of loamy clay soil between the limits of the provinces of Guayas, Los Ríos and Bolívar, with a humid tropical climate with an average annual temperature of 24.60 ° C, and precipitation annual average of 1650.30 mm, relative humidity of 85.02%. As a material for the realization of the experimental work, the local production of clonal cocoa CCN-51 was used, as well as different arrangements to carry out the fermentation of the same, in order to identify the method that of greater benefit to the quality of the almond of cocoa already dried. Several systems were used to carry out the fermentation; the first with wooden drawers in the manner of vertical stairs of dimensions 80 cm high by 80 wide and 60 long, with the use of laurel wood, the second by a fermenter made with plastic tanks of PVC of 200 liters, a third fermentation system arranging cocoa almonds in heaps covered with leaves of musaceous species, the fourth fermentation system was made using jute sacks, and finally the horizontal cylinder fermentation and drying system based on the use of liquefied gas oil or LPG which was the witness because it was the most used due to the shorter time needed for fermentation and drying. for the evaluation of the systems of collected samples of the fermented and dried almonds, duly identified and sent for the sensorial analysis by the laboratory for evaluation of the foods of the national program of cocoa and coffee, belonging to the National Institute of Agricultural Research (INIAP), Pichilingue station - Quevedo. Where attributes were evaluated as flavors: cocoa, floral, fruity, nutty, sweet, bitterness, acidity, astringency; Defects such as: green and mold. The results showed that the system of fermentation of wooden drawers as a staircase greatly benefits the quality of the cocoa kernel compared to other systems Keywords: cocoa, fermentation, evaluation, quality, systems.

• المؤلف الرئيسي: Barragán Bustamante, Boris Humberto (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2019
• الموضوعات: Cacao; Fermentacion; Evaluacion
• الوصول للمادة أونلاين: http://dspace.utb.edu.ec/handle/49000/6135