Evaluation of physicochemical properties as quality parameters in the fermentation of cocoa clones CCN51, TSC01

Authors

  • José Vera Pamplona University.
  • Alexandre Arrieta Pamplona University.
  • Lucas Quintana Pamplona University.
  • Alberto García Pamplona University.

DOI:

https://doi.org/10.24054/limentech.v15i2.2184

Keywords:

fermentation, Cocoa, Polyphenols, FEC-2 clone

Abstract

This research was carried out in the municipality of Playón, at the Aguas Calientes headquarters. The cocoa clones evaluated corresponded to the CCN51 and TSC01 harvested. The study was conducted to evaluate the quality of the process during the days of fermentation. The fermentation process was carried out for 7 days, with the fermenting mass removed after 48 hours. The measurements were recorded on a PTHr3 device, a temperature, time, humidity and pH meter, making daily records every half hour. The samples were taken at different harvests and were fermented in wooden crates. 592 healthy, ripe pods were taken from each clone, and 37 kilos of cocoa slime were obtained. The chemical parameters evaluated during the process showed that the pH in the cotyledons did not show marked variations, fluctuating between 5.1 and 5.6. Regarding the variation in acidity during the fermentation process, it was observed that, in all cases evaluated, it tended to increase without showing significant changes between days. In conclusion, the properties of the dried grain varied depending on the factors evaluated.

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References

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Published

2017-12-29

How to Cite

Vera , J., Arrieta , A., Quintana, L., & García , A. (2017). Evaluation of physicochemical properties as quality parameters in the fermentation of cocoa clones CCN51, TSC01. @limentech, Ciencia Y Tecnología Alimentaria, 15(2), 76–86. https://doi.org/10.24054/limentech.v15i2.2184

Issue

Vol. 15 No. 2 (2017)

Section

Artículos

License

Copyright (c) 2017 @limentech, Ciencia y Tecnología Alimentaria

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