Condiciones de fermentación y secado en las características físico químicas del cacao (Theobroma cacao L.) Cultivar CCN 51

Autores/as

  • Angel Chávez-Salazar Universidad Nacional de San Martín http://orcid.org/0000-0001-7430-2181
  • Américo Guevara-Pérez Universidad Nacional Agraria La Molina
  • Christian Encina-Zelada Universidad Nacional Agraria La Molina
  • Pierre Vidaurre-Rojas Universidad Nacional de San Martín
  • Victor Muñoz-Delgado Universidad Nacional de San Martín

DOI:

https://doi.org/10.51252/raa.v3i2.555

Palabras clave:

cajón de fermentación, Colección Castro Naranjal 51, métodos de secado, polifenoles

Resumen

El estudio evaluó el efecto de la altura del cajón de fermentación y los métodos de secado en las características fisicoquímicas del cacao CCN 51. Se procesaron mazorcas de cacao mediante cajón de fermentación y se secaron al sol, con un secador solar o con flujo de aire caliente. Se encontró que la menor degradación de polifenoles (16,9%) se produjo a 1m de altura y la menor pérdida de antocianinas (42,4%) a 0,20m. Después de 96 horas de fermentación, las muestras alcanzaron una temperatura promedio de 52,3°C y un pH final de 4,31. Los sólidos solubles disminuyeron de 19,5 a 0 °Brix después de tres días de fermentación. Respecto a los métodos de secado, el flujo de aire caliente produjo el menor porcentaje de degradación de polifenoles (29,9%) y antocianinas (65,1%). Las muestras secadas al sol y las secadas con el secador solar presentaron diferencias significativas en la degradación de polifenoles. El método de secado seleccionado fue con flujo de aire caliente, y las muestras presentaron las siguientes características: 8,13(g EAG/100g de m. s.), 0,64 (mg cianidina-3-glucosido/g de m. s.), 0,32(g. de ácido acético /100g de m. s.).

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Citas

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RAA

Publicado

2023-07-10

Cómo citar

Chávez-Salazar, A., Guevara-Pérez , A. ., Encina-Zelada , C. ., Vidaurre-Rojas, P. ., & Muñoz-Delgado , V. . (2023). Condiciones de fermentación y secado en las características físico químicas del cacao (Theobroma cacao L.) Cultivar CCN 51 . Revista Agrotecnológica Amazónica, 3(2), e555. https://doi.org/10.51252/raa.v3i2.555

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