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| Format: | Artículo científico |
| Sprache: | en |
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Universidad del Valle
2021
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=291368646013 https://www.redalyc.org/journal/2913/291368646013/ https://www.redalyc.org/journal/2913/291368646013/html/ https://www.redalyc.org/journal/2913/291368646013/291368646013.epub https://www.redalyc.org/journal/2913/291368646013/movil |
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| _version_ | 1866590384081076224 |
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| author | Paola A. García-Rincón |
| author_facet | Paola A. García-Rincón |
| contents | Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia) Paola A. García-Rincón José M. Núñez-Ramírez Andrés F. Bahamón-Monje Ingeniería Clones Inoculum Fermentation Cocoa quality Sensory analysis Work on cocoa has been promoted in the department of Caquetá, with satisfactory results; In this article, five cocoa treatments were implemented to study behavior; FI1 (Fermentation with Inoculum # 1); FI2 (Fermentation with Inoculum # 2); FI3 (Fermentation with Inoculum # 3); FN1 (Natural Fermentation # 1); FN2 (Natural Fermentation # 2) with clones CCN-51, LUKE-40 and ICS 95. The objective of the present study was to evaluate the physicochemical and sensory effect after the addition of a probiotic in cocoa clones in the fermentation stage. The inoculum was prepared and studied in advance to maintain the same concentration for each treatment. In the physicochemical changes, the humidity of the grain, pH, titratable acidity, aw, soluble solids were evaluated both in the dry almond and in the roasted almond. The treatments with natural fermentation during the process were the ones that obtained the most changes during the drying and roasting process in acidity and humidity with respect to the inoculum treatments, and sensorially they show a more aromatic profile and pronounced cocoa flavors. 2021 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291368646013 https://www.redalyc.org/journal/2913/291368646013/ https://www.redalyc.org/journal/2913/291368646013/html/ https://www.redalyc.org/journal/2913/291368646013/291368646013.epub https://www.redalyc.org/journal/2913/291368646013/movil 10.25100/iyc.v23i2.10885 en http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.23 |
| format | Artículo científico |
| id | redalyc_291368646013 |
| language | en |
| publishDate | 2021 |
| publisher | Universidad del Valle |
| spellingShingle | Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia) Paola A. García-Rincón Ingeniería Clones Inoculum Fermentation Cocoa quality Sensory analysis Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia) Paola A. García-Rincón José M. Núñez-Ramírez Andrés F. Bahamón-Monje Ingeniería Clones Inoculum Fermentation Cocoa quality Sensory analysis Work on cocoa has been promoted in the department of Caquetá, with satisfactory results; In this article, five cocoa treatments were implemented to study behavior; FI1 (Fermentation with Inoculum # 1); FI2 (Fermentation with Inoculum # 2); FI3 (Fermentation with Inoculum # 3); FN1 (Natural Fermentation # 1); FN2 (Natural Fermentation # 2) with clones CCN-51, LUKE-40 and ICS 95. The objective of the present study was to evaluate the physicochemical and sensory effect after the addition of a probiotic in cocoa clones in the fermentation stage. The inoculum was prepared and studied in advance to maintain the same concentration for each treatment. In the physicochemical changes, the humidity of the grain, pH, titratable acidity, aw, soluble solids were evaluated both in the dry almond and in the roasted almond. The treatments with natural fermentation during the process were the ones that obtained the most changes during the drying and roasting process in acidity and humidity with respect to the inoculum treatments, and sensorially they show a more aromatic profile and pronounced cocoa flavors. 2021 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291368646013 https://www.redalyc.org/journal/2913/291368646013/ https://www.redalyc.org/journal/2913/291368646013/html/ https://www.redalyc.org/journal/2913/291368646013/291368646013.epub https://www.redalyc.org/journal/2913/291368646013/movil 10.25100/iyc.v23i2.10885 en http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.23 |
| title | Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia) |
| topic | Ingeniería Clones Inoculum Fermentation Cocoa quality Sensory analysis |
| url | https://www.redalyc.org/articulo.oa?id=291368646013 https://www.redalyc.org/journal/2913/291368646013/ https://www.redalyc.org/journal/2913/291368646013/html/ https://www.redalyc.org/journal/2913/291368646013/291368646013.epub https://www.redalyc.org/journal/2913/291368646013/movil |