Browsing by Author "Aguirre Escobar, Pamela Cristina"

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    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aguirre Escobar, Pamela Cristina; Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.