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| Natura: | Artículo científico |
| Lingua: | en |
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Universidad UTE
2020
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=572264291007 https://www.redalyc.org/journal/5722/572264291007/ https://www.redalyc.org/journal/5722/572264291007/html/ https://www.redalyc.org/journal/5722/572264291007/572264291007.epub https://www.redalyc.org/journal/5722/572264291007/movil https://doi.org/10.29019/enfoqueute.v11n4.602 |
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| _version_ | 1866817818045972480 |
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| author | Eduardo Salazar |
| author_facet | Eduardo Salazar |
| contents | Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.) Eduardo Salazar Roxana Valenzuela Margarita Aguilar Natali Aranda Alejandrina Sotelo Gabriela Chire Milber Ureña Ingeniería Per sun drying Food safety microorganisms Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices. 2020 artículo científico 1390-6542 https://www.redalyc.org/articulo.oa?id=572264291007 https://www.redalyc.org/journal/5722/572264291007/ https://www.redalyc.org/journal/5722/572264291007/html/ https://www.redalyc.org/journal/5722/572264291007/572264291007.epub https://www.redalyc.org/journal/5722/572264291007/movil https://doi.org/10.29019/enfoqueute.v11n4.602 en http://www.redalyc.org/revista.oa?id=5722 Enfoque UTE application/pdf Universidad UTE Enfoque UTE (Ecuador) Num.4 Vol.11 |
| format | Artículo científico |
| id | redalyc_572264291007 |
| language | en |
| publishDate | 2020 |
| publisher | Universidad UTE |
| spellingShingle | Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.) Eduardo Salazar Ingeniería Per sun drying Food safety microorganisms Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.) Eduardo Salazar Roxana Valenzuela Margarita Aguilar Natali Aranda Alejandrina Sotelo Gabriela Chire Milber Ureña Ingeniería Per sun drying Food safety microorganisms Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices. 2020 artículo científico 1390-6542 https://www.redalyc.org/articulo.oa?id=572264291007 https://www.redalyc.org/journal/5722/572264291007/ https://www.redalyc.org/journal/5722/572264291007/html/ https://www.redalyc.org/journal/5722/572264291007/572264291007.epub https://www.redalyc.org/journal/5722/572264291007/movil https://doi.org/10.29019/enfoqueute.v11n4.602 en http://www.redalyc.org/revista.oa?id=5722 Enfoque UTE application/pdf Universidad UTE Enfoque UTE (Ecuador) Num.4 Vol.11 |
| title | Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.) |
| topic | Ingeniería Per sun drying Food safety microorganisms |
| url | https://www.redalyc.org/articulo.oa?id=572264291007 https://www.redalyc.org/journal/5722/572264291007/ https://www.redalyc.org/journal/5722/572264291007/html/ https://www.redalyc.org/journal/5722/572264291007/572264291007.epub https://www.redalyc.org/journal/5722/572264291007/movil https://doi.org/10.29019/enfoqueute.v11n4.602 |