Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia
Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during ferment...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2022
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140 |
| _version_ | 1801706353853464576 |
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| author | López Hernández, Martha del Pilar Criollo Nuñez, Jenifer |
| author_facet | López Hernández, Martha del Pilar Criollo Nuñez, Jenifer |
| author_sort | López Hernández, Martha del Pilar |
| collection | OJS |
| description | Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during fermentation are the most appropriate. In accordance with the above, the need arises to carry out this study, which aims to characterize the physicochemical variables during the fermentation and drying of cocoa materials. Ten materials were selected, following variables such as % weight loss, % moisture (testa and cotyledon), pH (testa and cotyledon) and fermentation rate during fermentation and drying. The data were subjected to an analysis of variance by Anova and Tukey's multiple comparison tests at α= 0.05. The results showed a significant difference in terms of % cotyledon moisture, % testa moisture, cotyledon pH, testa pH and fermentation index, which suggests the difference that exists in fermenting materials, which can influence the sensory quality of cocoa produced in Colombia, which are mostly mixtures. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-14140 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2022 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-141402023-06-26T20:43:15Z Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia Cambios Fisicoquímicos En La Fermentación Y Secado De Materiales De Cacao En Colombia López Hernández, Martha del Pilar Criollo Nuñez, Jenifer calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao. Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during fermentation are the most appropriate. In accordance with the above, the need arises to carry out this study, which aims to characterize the physicochemical variables during the fermentation and drying of cocoa materials. Ten materials were selected, following variables such as % weight loss, % moisture (testa and cotyledon), pH (testa and cotyledon) and fermentation rate during fermentation and drying. The data were subjected to an analysis of variance by Anova and Tukey's multiple comparison tests at α= 0.05. The results showed a significant difference in terms of % cotyledon moisture, % testa moisture, cotyledon pH, testa pH and fermentation index, which suggests the difference that exists in fermenting materials, which can influence the sensory quality of cocoa produced in Colombia, which are mostly mixtures. Los procesos postcosecha en los granos de cacao son determinantes para el desarrollo de aromas específicos. Sin embargo, dichas reacciones están supeditadas a las características iniciales de la semilla, dadas por la genética del material; haciendo importante conocer sus condiciones específicas y así lograr que las posibles mezclas durante la fermentación sean las más adecuadas. De acuerdo con lo anterior, el presente estudio, tiene como objetivo la caracterización de las variables fisicoquímicas durante la fermentación y el secado de materiales de cacao. Se seleccionaron diez materiales, siguiendo variables como % pérdida de peso, % de humedad (testa y cotiledón), pH (testa y cotiledón) e índice de fermentación durante las fases de fermentación y secado. Los datos fueron sometidos a un análisis de varianza por Anova y pruebas de comparación múltiple de Tukey a α= 0.05. Los resultados mostraron diferencia significativa en cuanto a % de húmeda del cotiledón, % de humedad testa, pH cotiledón, pH de testa e índice de fermentación, lo que sugiere la incidencia de la genética del material y su efecto sobre la calidad sensorial del cacao producido en Colombia que en su mayoría son mezclas. Universidad Pedagógica y Tecnológica de Colombia 2022-07-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140 10.19053/01217488.v13.n2.2022.14140 Ciencia En Desarrollo; Vol. 13 No. 2 (2022): Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre; 25-34 Ciencia en Desarrollo; Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre; 25-34 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140/12644 |
| spellingShingle | calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao. López Hernández, Martha del Pilar Criollo Nuñez, Jenifer Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title | Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title_alt | Cambios Fisicoquímicos En La Fermentación Y Secado De Materiales De Cacao En Colombia |
| title_full | Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title_fullStr | Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title_full_unstemmed | Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title_short | Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia |
| title_sort | physicochemical changes in the fermentation and drying of cocoa materials in colombia |
| topic | calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao. |
| topic_facet | calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao. |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140 |
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