"Evaluación del proceso fermentativo de mucílago de cacao (Theobroma cacao L.) CC51 y nacional en combinación con naranja (Citrus sinensis) y carambola (Averrhoa carambola)"

Ecuador has an important average of cocoa production in comparison to Asian and Central American production, 70% of the total production of fine cocoa and aroma is in our land becoming the largest producer of aromatic cocoa in the world, on the other hand Ecuador does not exist other additional agroindustrial and nutritional uses for cocoa mucilage. The present research aims to validate the fermentation process of cocoa mucilage (Theobroma cacao L.) CCN-51 and National in combination with orange (Citrus sinensis) and carambola (Averrhoa carambola). This project seeks to use the CCN-51 and National mucilage in the production of fermented wine-type beverage with the combination of tropical fruits to increase demand in production and allow the use of raw materials in our country. Physicochemical analysis of the fermented beverage was performed as: pH, ° Brix, ° GL, Acidity, Density, Transmittance, Absorbance and suspended solids, the treatment that differed from the others for its best results was a1b1c0 (Carambola + Mucilage Concentration at 15% + Variety CCN-51) which provided better yields according to the study factors. Regarding the organoleptic results, it obtained excellent acceptance, granting a good color, smell, taste, sweetness and astringency from the tasting. Key words: combination, mucilage, tasting, elaboration, concentration

• Autor principal: Badillo Melo, washington Andrés (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2019
• Assuntos: Combinación, Mucílago, Degustación; Elaboración, Concentración
• Acesso em linha: http://repositorio.uteq.edu.ec/handle/43000/4127