Carrera de Biotecnología

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Start date: 2023Subject: search.filters.subject.CACAO

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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) Mero Farias, Jaritza Aracelly; 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.
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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.
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    Determinación de metales pesados en suelos de cultivo y en granos de plantaciones de cacao (Theobroma cacao L.) pertenecientes a la zona litoral central del Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Albán Ávila, Ostz Garry; Peñafiel Ayala, Rodny David
    Heavy metals such as cadmium (Cd), lead (Pb), nickel (Ni), and arsenic (As) are dangerous to the environment and human health. Recent research has concluded that they are related to health risks caused by the ingestion of contaminated food. This study uses a general approach to determine the concentrations of Cd, Pb, Ni, and As in the cultivated soil and in cocoa beans, which grow in a cocoa plantation in Montalvo - Los Ríos. The main purpose of this study is to determine if the concentrations of heavy metal exceed the maximum permissible limits (MPL) established by environmental standards and international legislation for cocoa and its derivatives. As a result, As and Cd present in the cultivated soil exceeded the MPL of 19 and 0.5 milligrams per kilogram respectively, with mean concentrations of 13.80 milligrams per kilogram of As and 0.69 milligrams per kilogram of Cd. As, Ni and Cd present in cocoa beans exceeded the MPL of 0.5, 1 and 0.1 to 0.8 milligrams per kilogram respectively, with mean concentrations of 3.67 milligrams per kilogram of As, 3.21 milligrams per kilogram of Ni and 1.48 milligrams per kilogram of Cd. Overall, it is necessary to develop successful remediation techniques in the cultivated soil, meanwhile, in cocoa beans, these metals should be considered by public health authorities in the intake of products derived from cocoa.