Cascarilla de cacao (Theobroma cacao L.) de líneas híbridas para la elaboración de rehiletes de chocolate.
Eight treatments of a product called pinwheels chocolate, made from cocoa husk powder of hybrid lines of the Experimental Farm "La Represa" State Technical University of Quevedo were evaluated. The design was completely random (DCA) with eight treatments and three repetitions with Tukey�...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/2271 |
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Agregar Etiqueta | Sumario: | Eight treatments of a product called pinwheels chocolate, made from cocoa husk powder of hybrid lines of the Experimental Farm "La Represa" State Technical University of Quevedo were evaluated. The design was completely random (DCA) with eight treatments and three repetitions with Tukey's test at 5% probability, with the following treatments: T1 (DIRCYT - H 256), T2 (DIRCYT - H 258), T3 (DIRCYT - H 262), T4 (DIRCYT - H 266), T5 (DIRCYT - H 267), T6 (DIRCYT - H 269), T7 (DIRCYT - H 270), T8 (MATERIAL C). The physico-chemical properties (Humidity, Ash, Organic Matter, Dry matter, protein, fiber, fat), the (smell, color, taste, texture) sensory properties and microbiological analysis (molds and yeasts were analyzed. It was determined that the replacing the cocoa husk economically in any of the treatments, because each of them was added the same ingredients with formulas. |
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