Efecto de la maceración térmica del cacao CCN-51 (Theobroma Cacao L.) en las características organolépticas y colorimétricas de una bebida alcohólica

Maceration is a process where certain substances soluble in the liquid are extracted from a solid; In the chemical industry, this method is known as extraction, while in food manufacturing, the term maceration is used. The objective was to evaluate the effect of thermal maceration of cocoa CCN-51 (Theobroma Cacao L) on the sensory and colorimetric characteristics of an alcoholic beverage. To obtain the experimental responses, three factors corresponding to a 2n (A*B*C) design were combined, with 2 levels each and 3 repetitions; where A represents the percentage of cocoa beans used (15 - 20%), B the maceration temperature (55 - 65 °C), the maceration time in all treatments was 5 minutes and a size of the experimental unit of 2 L of tridistilled alcohol of 85 °GL and C the dilution level of the final drink (27-37 °GL). The L*a*b* color characteristics were studied according to the method recommended by the Office Internationale de la Vigne et du Vin (OIV). In sensometry, color tonality, limpidity, aroma, flavor, impression of the liquor and acceptability were evaluated.

• Glavni autor: Ruiz Triana , Jimmy Rodolfo (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2023
• Teme: Cacao CCN-51, alcohol tridestilado, sensometría, licor
• Online pristup: https://repositorio.uteq.edu.ec/handle/43000/7050