"Caracterización de la almendra de cacao (Theobroma cacao L.) de 41 cruces internacionales en la finca experimental la represa"

The present investigation was executed in the Experimental Farm "La Represa", located in the Fayta enclosure of the Quevedo - San Carlos road, province of Los Ríos, with a duration of 114 days. The cocoa almond (Theobroma cacao L.) of 41 interclonal crosses was characterized, using a completely randomized design (DCA), with 40 treatments, plus a control JHVH-10, with three repetitions and each experimental unit was composed of 20 fruits physiologically mature. To establish the differences between means, the Tukey test (p≤0.05) and (p<0.01) were applied. The best values registered for the physical characteristics: in seed index (IS) was, the T16 (DICYT-H-287) (1.79); number of almonds in 100 g, percentage of seed coat (PT), T23 (DICYT-H-294) (91), (20.88); Index of ear (IM), length of almond, T1 (DICYT-H-272) (24.11), (2.58 cm); almond width, the T29 (DICYT-H-300) (1.50cm). For fermentation: optimum T3 (DICYT-H-274) (44.00); median, T28 (DICYT-H-299) (59.67); almonds slate, T12 (DICYT-H-283) (15.00) and mold T4 (DICYT-H-275) (9.33). With respect to the chemical analysis, related to the paste: in humidity the T36 (DICYT-H-307) (0.99%), and minerals such as phosphorus, copper, iron, and zinc: (97.36 mg/100g), (7.70 mg/100g), (12.65 mg/100g) and (5.10 mg/100g); dry matter, ash, fat and energy the T28 (DICYT-H-299) (99.89%), (4.03%), (47.84%) and (623.08 kcal/100g); protein, T22 (DICYT-H-293) (28.31%) and T6 carbohydrates (DICYT-H-277) (46.49%); in; potassium, calcium and magnesium, T20 (DICYT-H-291) (183.75 mg/100g), (58.75 mg/100g) and (73.88 mg/100g). According to the sensory evaluation, for cocoa flavor the T11, T13 and T23 with (10); taste up T3, T4, T6, T10, T11 and T13con (10); fruit the T14, T9 and T24 with (9); candy T14 and T19 with (8). Keywords: cocoa, fermentation, sensory evaluation, pasta, minerals.

• Autor principal: Álvarez Escaleras, Malena Gissela (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2018
• Matèries: Cacao, Fermentación,; Evaluación sensorial; Pasta, Minerales
• Accés en línia: http://repositorio.uteq.edu.ec/handle/43000/4718