NDLI: Caracterización fisicoquímica, microbiológica y funcional de harina de cáscara de cacao (Theobroma cacao L.) variedad CCN-51

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Caracterización fisicoquímica, microbiológica y funcional de harina de cáscara de cacao (Theobroma cacao L.) variedad CCN-51

Content Provider	Semantic Scholar
Author	Jaimes, Yessenia Lisbeth Villamizar Guerrero, Jefferson Shair Rodríguez Castrillo, Lexy Carolina León
Copyright Year	2017
Abstract	In Colombia, the National Government has raised cacao production in economic terms; the Ministry of Agriculture and Rural Development (MADR) estimates that by 2020, it will have increased its sowing areas. Only the seed, which represents about 10% of the fruit's weight, is used in the cocoa harvest. The residues generated are constituted by the shell, a focus for the propagation of Phytophora spp., the main cause of economic loss of cocoa activity (Lopez et al., 1984). The research aims to take advantage of the cocoa shell (Theobroma caca L.) variety CCN-51, to obtain a flour from this shell. First, a process for the preparation of the flour was standardized where two (2) treatments (T) of drying were carried out; T1 natural drying (sunlight) for 5 (five) days and a T2 treatment in a dryer using trays. The obtained flour was submitted to physicochemical and microbiological tests. In the results the microbiological analyzes which were compared with the NTC 267 of the wheat flour determined that the dried flour in the T1 does not comply, in contrast to the flour of the T2 that does comply with the current norm. For this reason, A Functional tests and a sensory analysis were carried out to evaluate the quality of the flour. Keywords: Exploitation, natural drying, quality, Theobroma cacao L., tray dryer.
Starting Page	65
Ending Page	75
Page Count	11
File Format	PDF HTM / HTML
Volume Number	9
Alternate Webpage(s)	http://ojs.tdea.edu.co/index.php/cuadernoactiva/article/download/421/493
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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