Valdiviezo Rivera,Dayana Tahis(2023)EVALUACIÓN DE LA CASCARILLA DE CACAO DE MONTAÑA (Theobroma bicolor Humb & Bonp L) PARA LA OBTENCIÓN DE UNA INFUSIÓN.Quevedo.UTEQ.95p.

Cocoa (Theobroma cacao L.) was cultivated in Ecuador from the Inca period during the 10th century. Cocoa (Theobroma bicolor Humb & Bonp L) also known as pataxte is made up of 23.76% pulp, 59.54% shell and 10% is made up of the weight of the cotyledon and 6.7% is made up of the test. The cocoa husk is the part that covers the cocoa bean and is received through the process of husking the seed, it is considered an agro-industrial residue that is not used in the chocolate industry, for this reason the objective of the present investigation was to evaluate to the mountain cocoa husk (Theobroma bicolor Humb & Bonp L) to obtain an infusion, for which a completely randomized design (DCA) was used with a bifactorial arrangement, different concentrations were used as factor A (1, 1,5 and 2 g) as a second factor B with husk cooking times (3, 5 and 10 min), the physical-chemical variables applied were pH, acidity, humidity, ash and cadmium cd+2 according to the regulations of the European Union 2021/1323, in addition to evaluating the sensory profile and hedonic scale. The analyzes carried out indicate that the pH obtained was 6.92, while for total ash it was 6.33, in the acidity variable 0.13, and humidity 6.63, within this variable are the sensory profile and test where there was acceptability, determining the best treatment with the C1T1 code with 1.5 g of husk with a 5-minutes infusion time.

• Main Author: Valdiviezo Rivera , Dayana Tahis (author)
• Format: bachelorThesis
• Language: spa
• Published: 2023
• Subjects: Té concentración, pataxte, Residuos, Agroindustria.
• Online Access: https://repositorio.uteq.edu.ec/handle/43000/8068