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Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.
Evaluación de la fermentación y calidad final de cinco clones de cacao proveniente del departamento del Huila, Colombia.
DOI:
https://doi.org/10.15446/dyna.v86n210.75814Palabras clave:
Cutting test Microfermentation, Polyphenols Quality, Sensory profile (en)Prueba de corte microfermentacion, Polifenoles, prueba sensorial. (es)
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The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.
En el presente trabajo se estudió la microfermentación de cinco clones de cacao, ICS 01, ICS 95, ICS 39, TSH 565 y CCN 51, provenientes del departamento del Huila, Colombia. Estos clones se caracterizaron por sus propiedades fisicoquímicas seguidos por su proceso de fermentación. Durante el proceso de microfermentación, se registró el comportamiento de la temperatura, pH, acidez total, polifenoles totales e índice de fermentación. Adicionalmente, se realizó la prueba física de corte al final del proceso y la evaluación sensorial del licor de cacao, con el fin de determinar un perfil sensorial de cada material. Los resultados mostraron que los tiempos de fermentación fueron de cinco días para los clones ICS 95 y ICS 01, obteniendo para este último un cacao tipo corriente. Los otros clones ICS 39, TSH 565 and CCN 51, requirieron seis días de fermentación, pero el cacao alcanzado fue tipo premio. La definición de parámetros de fermentación permite mejorar la calidad final de cacao y así aumentar su valor comercial.
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