Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao
The study was carried out at the “Cantos” and “Tierra Narvanda” farms, from January to April / 2020, in Buena Fé, Los Ríos, whose objective was to “Establish the effect of the enzyme Pectin trans eliminase on the physical characteristics of almonds and sensory attributes of the cocoa liquor of the C...
| Autor: | |
|---|---|
| Tipo de documento: | Tesis de maestría |
| Estado: | Published version |
| Fecha de publicación: | 2021 |
| País: | Ecuador |
| Institución: | ESPAM |
| Repositorio: | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| Lenguaje: | Español |
| OAI Identifier: | oai:repositorio.espam.edu.ec:42000/1365 |
| Acceso en línea: | http://repositorio.espam.edu.ec/handle/42000/1365 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Pectinasas Poscosecha Fermentación de granos |
| _version_ | 1878406590022811648 |
|---|---|
| author | Lucero Álvarez, Mariela Gissela |
| author_browse | Lucero Álvarez, Mariela Gissela |
| author_facet | Lucero Álvarez, Mariela Gissela |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| description | The study was carried out at the “Cantos” and “Tierra Narvanda” farms, from January to April / 2020, in Buena Fé, Los Ríos, whose objective was to “Establish the effect of the enzyme Pectin trans eliminase on the physical characteristics of almonds and sensory attributes of the cocoa liquor of the CCN-51 and Nacional varieties”. The design was DCA of 8 postharvest treatments + 2 controls (conventional benefit) and 3 repetitions, adapted to the L8 (2) 7 orthogonal design (Taguchi methods). The CCN-51 and Nacional varieties were evaluated, as well as two levels for the factors: pre-benefit, enzyme dose, fermentation times, washing, post-washing rest and drying. The results showed that the immediate benefit of cocoa compared to the benefit after 72 hours of harvest showed a favorable effect on the weight of the almonds (difference of 6.1%), confidence of 99% (p> 0.01). The CCN-51 variety showed a higher seed index, with 1.77 g and the National cocoa had 1.42 g. The National cocoa, benefited at 72 hours, with a dose of 1 mL / 5 kg, fermentation for 30 minutes, drained, complete washing, post-wash rest and drying in a clothesline, allowed to have an average of well-fermented almonds (%) = 82.40 ± 0.70% > rest of treatments (p <0.05). In the sensory evaluation, significant differences were found in cocoa flavor (p <0.05) using enzymatic product 2 mL / 5 kg, drained, washed and post-washed. The content of polyphenols, theobromine and caffeine in treatment 7 was 69.75 mgAc Gallic / g, 1.97% and 0.41%, while in treatment 4 it was 78.21 mgAc Gallic / g 1.75% and 0.22%. The two treatments mainly present Oxomethyl acetate in its volatile compounds. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | EC_5ddee0454ff56015b649409fcff732f8 |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | EC |
| network_name_str | Ecuador |
| oai_identifier_str | oai:repositorio.espam.edu.ec:42000/1365 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | Calceta: ESPAM MFL |
| publisherStr | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| spelling | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao Lucero Álvarez, Mariela Gissela Pectinasas Poscosecha Fermentación de granos The study was carried out at the “Cantos” and “Tierra Narvanda” farms, from January to April / 2020, in Buena Fé, Los Ríos, whose objective was to “Establish the effect of the enzyme Pectin trans eliminase on the physical characteristics of almonds and sensory attributes of the cocoa liquor of the CCN-51 and Nacional varieties”. The design was DCA of 8 postharvest treatments + 2 controls (conventional benefit) and 3 repetitions, adapted to the L8 (2) 7 orthogonal design (Taguchi methods). The CCN-51 and Nacional varieties were evaluated, as well as two levels for the factors: pre-benefit, enzyme dose, fermentation times, washing, post-washing rest and drying. The results showed that the immediate benefit of cocoa compared to the benefit after 72 hours of harvest showed a favorable effect on the weight of the almonds (difference of 6.1%), confidence of 99% (p> 0.01). The CCN-51 variety showed a higher seed index, with 1.77 g and the National cocoa had 1.42 g. The National cocoa, benefited at 72 hours, with a dose of 1 mL / 5 kg, fermentation for 30 minutes, drained, complete washing, post-wash rest and drying in a clothesline, allowed to have an average of well-fermented almonds (%) = 82.40 ± 0.70% > rest of treatments (p <0.05). In the sensory evaluation, significant differences were found in cocoa flavor (p <0.05) using enzymatic product 2 mL / 5 kg, drained, washed and post-washed. The content of polyphenols, theobromine and caffeine in treatment 7 was 69.75 mgAc Gallic / g, 1.97% and 0.41%, while in treatment 4 it was 78.21 mgAc Gallic / g 1.75% and 0.22%. The two treatments mainly present Oxomethyl acetate in its volatile compounds. El estudio se desarrolló en las fincas “Cantos” y “Tierra Narvanda”, de enero a abril/2020, en Buena Fé, Los Ríos, cuyo objetivo fue “Establecer el efecto de la enzima Pectin trans eliminasa sobre las características físicas de almendras y atributos sensoriales del licor de cacao de las variedades CCN-51 y Nacional”. El diseño fue DCA de 8 tratamientos poscosecha + 2 testigos (beneficio convencional) y 3 repeticiones, adaptados al diseño ortogonal L8(2)7 (métodos Taguchi). Se evaluaron las variedades CCN-51 y Nacional, así como, dos niveles para los factores: prebeneficio, dosis de enzima, tiempos de fermentación, lavado, reposo poslavado y secado. Los resultados evidenciaron que el beneficio inmediato del cacao comparado con el beneficio después de 72 horas de la cosecha mostró un efecto favorable en el peso de las almendras (diferencia de 6.1 %), confianza del 99 % (p>0.01). La variedad CCN-51 mostró mayor índice de semilla, con 1.77 g y el cacao Nacional tuvo 1.42 g. El cacao Nacional, beneficiado a 72 horas, con dosis 1 mL/5 kg, fermentación por 30 minutos, escurrido, lavado completo, reposo poslavado y secado en tendal, permitió tener una media de almendras bien fermentadas (%) = 82.40±0.70 % > resto de tratamientos (p<0.05). En la evaluación sensorial se constató diferencias significativas en sabor a cacao (p<0.05) usando producto enzimático 2 mL/5 kg, escurrido, lavado y reposo poslavado. El contenido de polifenoles, teobromina y cafeína en el tratamiento 7 fue de 69.75 mgÁc Gálico/g, 1.97 % y 0.41 %, mientras que en el 4 de 78.21 mgÁc Gálico/g 1.75 % y 0.22 %. Los dos tratamientos presentan, principalmente, Oxometil acetato en sus compuestos volátiles. Calceta: ESPAM MFL http://repositorio.espam.edu.ec/handle/42000/1365 |
| spellingShingle | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao Lucero Álvarez, Mariela Gissela Pectinasas Poscosecha Fermentación de granos |
| status_str | publishedVersion |
| title | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| title_full | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| title_fullStr | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| title_full_unstemmed | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| title_short | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| title_sort | Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao |
| topic | Pectinasas Poscosecha Fermentación de granos |
| topic_facet | Pectinasas Poscosecha Fermentación de granos |
| url | http://repositorio.espam.edu.ec/handle/42000/1365 |