Optimización del proceso de tostado de Theobroma Cacao L. variedad CCN-51 utilizado en la elaboración de chocolate amargo

Abstract

The research carried out is of qualitative, experimental and analytical type, the optimal temperature-time variables of toasting-initial humidity were determined, being, 150 ° C, 45min and 3% respectively, an improvement was achieved in the use of the times of process and developed the best flavor profile of Theobroma Cacao L. The experiment used a 2K factorial design, with k equal to three and a Screening model. It was carried out in three phases. The first phase was thermal treatment of cocoa beans. The second consisted in the organoleptic evaluation for the determination of the flavor profile established by the FHIA (Fundación Hondureña de Investigación Agrícola). Finally, the third one developed the physicochemical analysis of the most accepted sample in phase two, with which compliance with the INEN 623 Standard was verified. The obtained results indicate that the basic flavors are favored with high temperatures, reducing bitterness, acidity and astringency; while the specific flavors are negatively affected, because high temperatures and roasting times eliminate these characteristics. The evaluation of chocolate in milk can not be compared with standards or standards, due to the absence of them, so a Likert scale of satisfaction was used. The level of satisfaction obtained for milk chocolate reaches a large part of the whole scale, which is why it is considered an optimal product.