Calidad sensorial de cuatro cruces experimentales de cacao (Theobroma cacao L.) adicionando niveles de pasta de frutas deshidratadas carambola (Averrhoa carambola) y coco (Cocos nucifera) para la obtención de chocolate negro

The main objective of this research is to identify the sensory quality of four experimental cocoa crosses (Theobroma cacao L.) by adding levels of dried fruit pulp carambola (Averrhoa carambola) and coconut (Cocos nucifera) for obtaining dark chocolate. A completely random design (DCA) was used within two-stage arrangement, with four treatment and three repetitions. Chemical properties were evaluated as (pH, acidity, ash), in the organoleptic analysis was used a descriptive test (cocoa aroma, floral aroma, fruit aroma, nut aroma, sweetness, texture, astringency, coconut flavor, carambola flavor, cocoa flavor, nut flavor) to black chocolate with dehydrated fruits the same that was tasted by a panel made up of 20 semi-trained judges. For the pH variable, the treatments F2C1 and F2C2 (6.21) obtained the highest values, for the variable acidity a general average of 4.73 and a coefficient of variation of 38.05% is shown, for ashes there was no statistical significance an overall average of 1.26 was obtained. For the organoleptic variables DIRCY- C114 stood out in sweetness and flavor above. For economic cost there is no difference between treatments with respect to cost, Because in the elaboration of the bars, equal levels were used for the Witness and in cultural tasks, working hours and costs do not vary between treatments. Keywords: cocoa, dehydrated fruits, carambola, coconut.

• Hlavní autor: Ochoa Icaza, Karla Katherine (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2019
• Témata: Cacao; Frutas deshidratadas; Carambola; Coco
• On-line přístup: http://repositorio.uteq.edu.ec/handle/43000/3824