Evaluación de acidez total de la mezcla de dos variedades de cacao, fino de aroma y ccn-51

Abstract

In the present research work, the influence on the chemical properties during the fermentation of a mixture of fine aroma cocoa and CCN-51 (Theobroma cacao L.), such as soluble solids, pH and polyphenols, was analyzed, in which data was taken daily. Three fermentation conditions are applied, the first treatment is spontaneous or natural fermentation, where no second substrate or microorganism is added, in the alcoholic-acetic fermentation treatment, molasses from sugar cane is added and the third treatment is alcoholic-acetic fermentation, molasses and yeast were added, in order to verify the reaction of the behaviors of each fermentation and its added substrates to obtain the reduced bitterness levels in the cocoa beans. During the fermentation process, total polyphenols were quantified with the Folin-Ciocalteu method, it is the main component that tells us about the bitterness and astringency of the cocoa bean and acts indirectly on the aroma. The fermentation process was controlled for 9 days, the first 5 days in the mucilage and the next 4 days in the almond, reaching the following results in the almond: T1: 298.08 mg/L-1, T2: 300.73 mg/L-1 and T3: 287.50 mg/L-1 of total phenol concentration. The best result is indicated by treatment three with the addition of molasses and yeast. In addition, the acidity of the cocoa butter of the three treatments was quantified on average: T1: 1.32%, T: 1.16 and T3: 1.06%, T3 as an indicator of the lowest percentage of acidity and according to the Total Phenols the sensory attributes are evaluated hedonically on a scale of 1 to 5, in which it was perceived in the scores with an acidity of 1.16 and astringency 2.7 unlike the commercial with an acidity of 1.4 and astringency 2.8 there is no difference.