Bibliographic citations
Santos, D., (2023). Efecto del centrifugado y remoción mecánica en la calidad fisicoquímica y sensorial del grano de cacao CCN51 (Theobroma cacao L.) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5082
Santos, D., Efecto del centrifugado y remoción mecánica en la calidad fisicoquímica y sensorial del grano de cacao CCN51 (Theobroma cacao L.) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5082
@misc{renati/1058949,
title = "Efecto del centrifugado y remoción mecánica en la calidad fisicoquímica y sensorial del grano de cacao CCN51 (Theobroma cacao L.)",
author = "Santos Huancas, David",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Effect of centrifugation and mechanical removal on the physicochemical and sensory quality of CCN51 cocoa beans (Theobroma cacao L.). The province of San Martin has a great potential for cocoa production, for which reason chocolatiers have shown interest in this product; however, the physicochemical and sensory quality does not meet quality standards, causing cooperatives and producer associations to lose bargaining power with their customers. This research allowed determining the effect of centrifugation and mechanical removal on the quality of CCN51 cocoa beans. The experiments were conducted at the Allima Cacao Agrarian Cooperative in the district of Chazuta. The fresh cocoa beans were subjected to the centrifugation process at 450 and 900 rpm for 0.75 minutes and 7.50 minutes, and then fermented in wooden boxes for 168 hours, the removals were executed mechanically through a mobile wire rope hoist and paddles, with frequencies 48-24 and 48-48. Finally, the samples were dried to 7.5% humidity and the cocoa liquor was prepared for sensory evaluation by 10 trained tasters. Sixteen treatments were evaluated in a full factorial design at two levels 24, the physicochemical parameters (temperature, °Brix, pH, acidity, % fermentation), intensity and quality score were evaluated. Analysis of variance, Fisher and Tukey tests (p<0.05) and Principal Component Analysis (PCA) were performed. Centrifugation for 7.50 minutes accelerated biochemical changes during fermentation, with temperature increases up to 52 °C and 2.76% acetic acidity, °Brix decrease to 7.0 and pH 4.0, however when stirred with paddles pH decreases to 3, 8 and the acidity increases to 3.15%. The best treatment achieved 88.50% fermentation and 76.15 tasting score, which was obtained with centrifugation at 450 rpm x 7.50 minutes (20.14% of mucilage extracted), stirred with mobile wire rope hoist and frequency 48-24. These results demonstrated that centrifugation improves the quality of cocoa, increasing the fermentation percentage and improving the sensory profile; likewise, removal with mobile wire rope hoist is a technology that allows homogenizing adequately the fermentation process.
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