Caracterización físico-químico y sensorial en cascarilla de cacao (Theobroma caca L.) nacional trinitario para la elaboración de una bebida alcohólica.

The present research was carried out at the Chemistry Laboratory, located in the Experimental Farm "La María" of the State Technical University of Quevedo, located at km 7 1/2 of the Quevedo road – El Empalme, San Felipe Campus; Guangzhou Mocache, Los Ríos Province. Maceration is a very suitable method for obtaining the aroma. It can be done in any appropriate container. The concentration of alcohol used in maceration is a very important factor of the operation, maceration is the most common method of producing liquors. For cocoa industries, it is a serious problem to get rid of agro-industrial waste. Nationally it is estimated that 117.50 metric tons of waste are discarded annually and have no use for food use, the main interest in using waste in the food industry is because shells are a source important natural antioxidants Two varieties of cocoa (National and Trinitarian) were evaluated and in 4 ageing times (7 Days; 15 Days; 30 Days and 45 Days), demonstrating that the best treatment with greater acceptability was TQ (Trinitarian + 15 Days of maceration), and with better characteristics organoleptics was the TT (Trinitarian + 30 Days of maceration), demonstrating that the Trinitarian variety at 15 Days of maceration is the formulation for the production of the alcoholic beverage. Keywords: Maceration, cocoa shells, varieties, alcoholic beverage.

• Autor principal: Álava Zamora, Cristhian Andrés (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2020
• Matèries: Maceración; Cáscaras de cacao; Variedades; Bebida alcohólica.
• Accés en línia: http://repositorio.uteq.edu.ec/handle/43000/5481