ESTUDIO DEL PROCESO DE FERMENTACIÓN DE CACAO (Theobroma cacao L.) UTILIZANDO BACTERIAS ÁCIDO LÁCTICAS EN CONDICIONES CONTROLADAS Y SU IMPACTO EN LAS CARACTERÍSTICAS ORGANOLÉPTICAS DEL CHOCOLATE

This research project aims to provide the chocolate industry with a new fermentation method in order to contribute to agroindustrial development in Ecuador. This research aims to evaluate the impact of the organoleptic characteristics of chocolate from the effect of fermentation using lactic acid bacteria under controlled conditions, for which 2 varieties of cocoa (Nacional and CCN51), two types of bacteria (Lactobacillus plantarum and Lactobacillus reutery) and two types of fats (cocoa butter and olive oil). An A*B*C experimental design was applied, obtaining 8 treatments with three replicates with a total of 27 experimental units. The results of the physical and chemical analyzes were tabulated using Statgraphics and Infostat software and a Tukey significance test was applied to determine differences. To determine the impact of the organoleptic characteristics of chocolate and see the best treatment, tasting tests were carried out on 23 people in which the 3 best treatments that were obtained from the physical-chemical analyzes were evaluated, it was determined that the best treatment with the best Smell, Color, Flavor, Level of Bitterness and Acceptability by people was a0b0c0 (Lactobacillus plantarum + National + Cocoa Butter), according to physical and chemical analysis corroborated that certain values are within what was established by other research carried out regarding chocolates and derivatives, it is possible emphasize that some values are below and others above the results of the authors mentioned, some of the factors are seen by the type of drying which will give different percentages of humidity, the ash content may vary depending on the roasting, variety and ingredients used in the production of chocolate, the percentage of protein is related to the amount of cocoa and ingredient used, in such a way that some recommendations are mentioned that would help in future research.

• Main Author: Parraga Cedeño, Darwin Steven (author)
• Format: bachelorThesis
• Language: spa
• Published: 2023
• Subjects: Fermentación, Características, chocolate, bacterias ácido lácticas, catación, análisis físico químicos, experimento, variabilidad, impacto, aceptabilidad
• Online Access: https://repositorio.uteq.edu.ec/handle/43000/8017