Determinación de parámetros óptimos de tostado de semilla de copoazú (Theobroma grandiflorum (Willd ex Spreng) Schum) para la obtención de licor o pasta Determination of optimal roasting parameters of copoazu seed (Theobroma grandiflorum (Willd ex Spreng) Schum) for obtaining liquor or pasta
DOI:
https://doi.org/10.51252/raa.v2i1.265Keywords:
characteristics, physical, sensory, temperature, timeAbstract
The copoazú in Madre de Dios is one of the most important crops, we have to note that in Peru it is the department with the highest production; copoazú seed serves as raw material for copoazú chocolate. Roasting being an important operation; stage in which the aroma, color and flavor of the chocolate develop. For this reason, it is important to define the optimum temperature and time for toasting the copoazú seed. Seeds with 80% well fermented fermentation indices were used, these were subjected to a roasting process using three temperatures of 110 °C, 120 °C and 130 °C for roasting times of 20 min, 30 min and 40 min By applying a completely randomized experimental design (DCA) with a 3 x 3 factorial arrangement, the factors being: the roasting temperature and the levels of exposure to roasting, the copoazu paste was evaluated by a trained APPCACAO panel. The attributes of smell, acidity, bitterness, astringency, flavor and aroma, cleanliness, aftertaste were evaluated, obtaining scores of the attributes from 41 to 60; under the treatment of 130 ° C x 20 min, a significance of 95% occurs. The best roasting treatment is 130 ° C x 20 min since this gives a score of 60 out of 100 regarding the attributes of the copoazu liquor; Likewise, this copoazu liquor has the following proximal characteristics: humidity: 1.66, protein: 9.33, fat: 56.40, ash: 1.45, fiber: 2.72, carbohydrates: 2916 and cadmium: 0.009.
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