Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.)
The aim of the present study was to determine physical and chemical characteristics and sensory quality almond paste cocoa clones elites thirty cocoa (Theobroma cacao L.) in the Experimental Farm " The Represa " property of the State Technical University Quevedo had last January 15 to Apri...
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| Päätekijä: | |
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| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2015
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| Aiheet: | |
| Linkit: | http://repositorio.uteq.edu.ec/handle/43000/987 |
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| author | Chévez Vera, Héctor David |
| author_facet | Chévez Vera, Héctor David |
| author_role | author |
| collection | Repositorio Universidad Técnica Estatal de Quevedo |
| dc.contributor.none.fl_str_mv | Vera Chang, Jaime Fabian |
| dc.creator.none.fl_str_mv | Chévez Vera, Héctor David |
| dc.date.none.fl_str_mv | 2015 2016-02-10T19:28:34Z 2016-02-10T19:28:34Z |
| dc.format.none.fl_str_mv | 128 p. application/pdf |
| dc.identifier.none.fl_str_mv | Chévez Vera Héctor David (2015). Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.). Quevedo. UTEQ. 128 p. 1400140 http://repositorio.uteq.edu.ec/handle/43000/987 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Quevedo: UTEQ |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica Estatal de Quevedo instname:Universidad Técnica Estatal de Quevedo instacron:UTEQ |
| dc.subject.none.fl_str_mv | Caracterización físico-química Materiales élites Cacao |
| dc.title.none.fl_str_mv | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The aim of the present study was to determine physical and chemical characteristics and sensory quality almond paste cocoa clones elites thirty cocoa (Theobroma cacao L.) in the Experimental Farm " The Represa " property of the State Technical University Quevedo had last January 15 to April 14, being considered rainy season, a design completely randomized was used with thirty treatments and two replications each experimental unit was constituted 10 physiologically ripe fruit. More representative the results regarding the given physical quality T30 (23.00) witness; T12 (12.00); T17 (12.00) with the best indicators of healthy pods, the best rates kg ha-1 of dry fermented cocoa and witness the results T30 (1930.00) and T18 (790.00), top seed rates at present T18 (2.00) and T8 (1.53) for superiority in weight, witness T30 (13.06); T12 (16.00) and T28 (16.50) were higher and gave the best rates ears concerning the cutting test total fermentation led to optimal results T9 (99.50) and T23 (99.00), with the highest concentration almonds color T29 were violet light (5.00) and T30 witness; T13; 8; 2 and 3 (4.00) on the chemical quality T18 (8.16) and T5 (10.47) were the best indicators of protein while treatments witness T30 (43.45) and T 28 (38.65) had superiority in terms of percentage of fat. Concerning the sensory quality reflecting the floral taste to T2 (7) achieving superiority also considered cocoa up to T1; T5 and T8 (6). T3; T4; T13; T15 and T19 got (5) being higher. (6) was the value T1; T2; T3; T5; T8; T11 in the cocoa flavor, (7) T19 paste was privileged in the fruity flavor and (3) current in T1 and T28 on the nutty flavor. About the best treatments we recommend inquiring with analysis such as theobromine and caffeine to determine the superior quality |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTEQ_7fffd243c65cd1471a3f56c5db9cd87a |
| identifier_str_mv | Chévez Vera Héctor David (2015). Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.). Quevedo. UTEQ. 128 p. 1400140 |
| instacron_str | UTEQ |
| institution | UTEQ |
| instname_str | Universidad Técnica Estatal de Quevedo |
| language | spa |
| network_acronym_str | UTEQ |
| network_name_str | Repositorio Universidad Técnica Estatal de Quevedo |
| oai_identifier_str | oai:repositorio.uteq.edu.ec:43000/987 |
| publishDate | 2015 |
| publisher.none.fl_str_mv | Quevedo: UTEQ |
| reponame_str | Repositorio Universidad Técnica Estatal de Quevedo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedo |
| repository_id_str | . |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.)Chévez Vera, Héctor DavidCaracterización físico-químicaMateriales élitesCacaoThe aim of the present study was to determine physical and chemical characteristics and sensory quality almond paste cocoa clones elites thirty cocoa (Theobroma cacao L.) in the Experimental Farm " The Represa " property of the State Technical University Quevedo had last January 15 to April 14, being considered rainy season, a design completely randomized was used with thirty treatments and two replications each experimental unit was constituted 10 physiologically ripe fruit. More representative the results regarding the given physical quality T30 (23.00) witness; T12 (12.00); T17 (12.00) with the best indicators of healthy pods, the best rates kg ha-1 of dry fermented cocoa and witness the results T30 (1930.00) and T18 (790.00), top seed rates at present T18 (2.00) and T8 (1.53) for superiority in weight, witness T30 (13.06); T12 (16.00) and T28 (16.50) were higher and gave the best rates ears concerning the cutting test total fermentation led to optimal results T9 (99.50) and T23 (99.00), with the highest concentration almonds color T29 were violet light (5.00) and T30 witness; T13; 8; 2 and 3 (4.00) on the chemical quality T18 (8.16) and T5 (10.47) were the best indicators of protein while treatments witness T30 (43.45) and T 28 (38.65) had superiority in terms of percentage of fat. Concerning the sensory quality reflecting the floral taste to T2 (7) achieving superiority also considered cocoa up to T1; T5 and T8 (6). T3; T4; T13; T15 and T19 got (5) being higher. (6) was the value T1; T2; T3; T5; T8; T11 in the cocoa flavor, (7) T19 paste was privileged in the fruity flavor and (3) current in T1 and T28 on the nutty flavor. About the best treatments we recommend inquiring with analysis such as theobromine and caffeine to determine the superior qualityEl objetivo del actual trabajo fue determinar características de calidad físico- química de almendras y sensorial en pasta de cacao de treinta clones élites de cacao (Theobroma cacao L.) en la Finca Experimental “La Represa” propiedad de la Universidad Técnica Estatal de Quevedo, tuvo una duración de 15 de Enero al 14 de Abril, siendo considerada época lluviosa, Se empleó un diseño completamente al azar con treinta tratamientos y dos repeticiones cada unidad experimental estuvo constituidas por 10 frutos fisiológicamente maduros. Los resultados más representativos referentes a la calidad física se obtuvieron en T30 (23.00) testigo; T12 (12.00); T17 (12.00) con los mejores índices de mazorcas sanas, los mejores índices de kg Ha-1 de cacao seco y fermentado los da T30 testigo (1930.00) y T18 (790.00), los mejores índices de semillas lo presentan T18 (2.00) y T8 (1.53) por superioridad en peso, T30 testigo (13.06); T12 (16.00) y T28 (16.50) fueron superior y dieron los mejores índices de mazorcas, referente a la prueba de corte la fermentación total dio como resultados óptimos a T9 (99.50) y T23 (99.00), las almendras con mayor concentración de color violeta fueron T29 testigo (5.00) y T30 testigo; T13; 8; 2 y 3 con (4.00). En cuanto a la calidad química T18 (8,16) y T5 (10,47) resultaron los mejores índices de proteína mientras que los tratamientos T30 testigo (43.45) y T 28 (38,65) tuvieron superioridad en cuanto a porcentaje de grasa. Concerniente a la calidad sensorial el sabor Floral reflejo a T2 con (7) logrando superioridad, asimismo se consideran cacao arriba a T1; T5 y T8 con (6). T3; T4; T13; T15 y T19 consiguieron (5) siendo superiores. (6) fue el valor T1; T2; T3; T5; T8; T11 en el sabor a Cacao, (7) en la pasta de T19 fue privilegiado en el sabor Frutal y (3) vigente en T1 y T28 relativo al sabor a nuez. En torno a los mejores tratamientos se recomienda indagar con análisis como son la teobromina y cafeína para determinar la superioridad en calidadQuevedo: UTEQVera Chang, Jaime Fabian2016-02-10T19:28:34Z2016-02-10T19:28:34Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis128 p.application/pdfChévez Vera Héctor David (2015). Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.). Quevedo. UTEQ. 128 p.1400140http://repositorio.uteq.edu.ec/handle/43000/987spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica Estatal de Quevedoinstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQ2023-07-02T04:54:41Zoai:repositorio.uteq.edu.ec:43000/987Institucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oaiEcuador...opendoar:.2023-07-02T04:54:41falseInstitucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oai.Ecuador...opendoar:.2023-07-02T04:54:41Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedofalse |
| spellingShingle | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) Chévez Vera, Héctor David Caracterización físico-química Materiales élites Cacao |
| status_str | publishedVersion |
| title | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| title_full | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| title_fullStr | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| title_full_unstemmed | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| title_short | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| title_sort | Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.) |
| topic | Caracterización físico-química Materiales élites Cacao |
| url | http://repositorio.uteq.edu.ec/handle/43000/987 |