Evaluación físico química y sensoriales del cacao (Theobroma cacao L.) CCN51 fermentado con Saccharomyces cerevisiae y extracto de fruta (Mango manila) en diferentes grados de madurez
| dc.contributor.advisor | Vásquez Cortez, Luis Humberto | |
| dc.contributor.author | Montoya Ramos, Elio Ariel | |
| dc.date.accessioned | 2025-05-09T14:34:10Z | |
| dc.date.available | 2025-05-09T14:34:10Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18302 | |
| dc.description | This research evaluated the effect of cocoa (Theobroma cacao L.), variety CCN51 fermentation with the addition of Saccharomyces cerevisiae (0%, 0.5%, 1%) and Manila mango extract (0% and 3%) on the physicochemical and sensory properties of the bean, considering two degrees of maturity (seasoned and ripe). A three-factorial completely randomized design was applied with 12 treatments and 2 replications. The results showed that the treatment with ripe cocoa, 1% yeast and 3% extract presented the greatest increase in pH (up to 5.00), a more pronounced reduction in °Brix (from 21.5° to 6.0°), and a better sensory evaluation (8.2/9 in flavor and 8.5/9 in texture). In the cutting test, this treatment obtained 81.3% of well-fermented beans, compared to 54.6% in the control without addition. Furthermore, an antioxidant capacity of 87.6% was recorded, significantly higher than that of untreated cocoa (63.2%). It is concluded that targeted fermentation with S. cerevisiae and ripe mango extract optimizes the biochemical development of the bean, improves sensory attributes, and increases the functional potential of cocoa, consolidating itself as a viable biotechnological strategy for producers seeking to standardize quality and increase the added value of Ecuadorian cocoa in high-demand mar | es_ES |
| dc.description | This research evaluated the effect of cocoa (Theobroma cacao L.), variety CCN51 fermentation with the addition of Saccharomyces cerevisiae (0%, 0.5%, 1%) and Manila mango extract (0% and 3%) on the physicochemical and sensory properties of the bean, considering two degrees of maturity (seasoned and ripe). A three-factorial completely randomized design was applied with 12 treatments and 2 replications. The results showed that the treatment with ripe cocoa, 1% yeast and 3% extract presented the greatest increase in pH (up to 5.00), a more pronounced reduction in °Brix (from 21.5° to 6.0°), and a better sensory evaluation (8.2/9 in flavor and 8.5/9 in texture). In the cutting test, this treatment obtained 81.3% of well-fermented beans, compared to 54.6% in the control without addition. Furthermore, an antioxidant capacity of 87.6% was recorded, significantly higher than that of untreated cocoa (63.2%). It is concluded that targeted fermentation with S. cerevisiae and ripe mango extract optimizes the biochemical development of the bean, improves sensory attributes, and increases the functional potential of cocoa, consolidating itself as a viable biotechnological strategy for producers seeking to standardize quality and increase the added value of Ecuadorian cocoa in high-demand mar | es_ES |
| dc.description.abstract | Esta investigación evaluó el efecto de la fermentación del cacao (Theobroma cacao L.), variable CCN51 con adición de Saccharomyces cerevisiae (0%, 0.5%, 1%) y extracto de mango Manila (0% y 3%) sobre las propiedades fisicoquímicas y sensoriales del grano, considerando dos grados de madurez (sazonas y maduras). Se aplicó un diseño completamente al azar trifactorial con 12 tratamientos y 2 repeticiones. Los resultados mostraron que el tratamiento con cacao maduro, 1% de levadura y 3% de extracto presentó el mayor incremento del pH (hasta 5.00), una reducción más pronunciada en °Brix (de 21.5° a 6.0°), y una mejor evaluación sensorial (8.2/9 en sabor y 8.5/9 en textura). En la prueba de corte, dicho tratamiento obtuvo un 81.3% de granos bien fermentados, frente a 54.6% en el testigo sin adición. Además, se registró una capacidad antioxidante del 87.6%, significativamente superior al cacao sin tratamiento (63.2%). Se concluye que la fermentación dirigida con S. Cerevisiae y extracto de mango en estado maduro optimiza el desarrollo bioquímico del grano, mejora los atributos sensoriales y aumenta el potencial funcional del cacao, consolidándose como una estrategia biotecnológica viable para productores que buscan estandarizar la calidad y elevar el valor agregado del cacao ecuatoriano en mercados de alta demanda | es_ES |
| dc.format.extent | 112 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Cacao CCN51 | es_ES |
| dc.subject | Saccharomyces cerevisiae | es_ES |
| dc.subject | fermentación | es_ES |
| dc.subject | Fisicoquímico | es_ES |
| dc.title | Evaluación físico química y sensoriales del cacao (Theobroma cacao L.) CCN51 fermentado con Saccharomyces cerevisiae y extracto de fruta (Mango manila) en diferentes grados de madurez | es_ES |
| dc.type | bachelorThesis | es_ES |
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