Estudio del efecto de la fermentación sobre las características fisicoquímicas y sensoriales del licor de macambo (Theobroma bicolor) para su uso en confitería

Abstract

Currently, the growing demand for cocoa derivatives (Theobroma cacao) and the fluctuation of their costs worldwide have generated the need to seek alternative raw materials that allow for the growth and development of the food industry. In this context, macambo (Theobroma bicolor), an Amazonian species from South America, emerges as an innovative option for the production of macambo liqueur, adding value to the product. However, there is currently limited information on the effect of fermentation on the physicochemical and sensory characteristics of the liqueur. To this end, macambo liqueur was produced from two treatments over 5 days: Treatment A, a controlled fermentation at 33 degrees Celsius in a Memmert incubator, and Treatment B, a fermentation under ambient conditions in a wooden box lined with banana leaves at an average temperature of 25 degrees Celsius. Subsequently, the beans underwent several processes such as drying, roasting, and grinding to obtain the liqueur, which was then subjected to physicochemical and sensory analyses. The results showed that fermentation influences the physicochemical and sensory characteristics of macambo liquor (Theobroma bicolor), primarily in the development of sensory attributes related to aroma and flavor. These results conclude that macambo has potential as an alternative or complementary raw material to cocoa for confectionery applications.