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Correlation between Electrical Conductivity and the Percentage of Fermented Beans for Peruvian CCN 51 Cocoa Beans
Correlación entre la conductividad eléctrica y el porcentaje de granos fermentados de granos de cacao peruano CCN 51
DOI:
https://doi.org/10.15446/ing.investig.92556Keywords:
cocoa beans for chocolate, mathematical model, fermentation (en)grano de cacao para chocolate, modelo matemático, fermentación (es)
The objective of this study was to determine whether there is a relationship between electrical conductivity (EC) and the percentage of fermented beans (FB) of the CCN 51 cocoa bean cultivar. To this effect, the FB of three lots of cocoa beans fermented from 0 to 6 days was evaluated via the cut test method. In addition, the effect of the number of beans (15, 20, 25), the days of fermentation (0, 1, 2, 3, 4, 5, 6), and production lots (1, 2, 3) on the EC of whole and cut beans was evaluated (p<0,05). Then, EC values of 15, 20, and 25 of each presentation (whole or cut) of cocoa beans were correlated with their FB. An increase in FB from 0,00 to 89,70% was observed after six days of fermentation. The EC increased from 6,86 to 42,73 µS cm-1 g-1 in whole beans and from 38,45 to 63,16 µS cm-1 g-1 for cut beans as the fermentation progressed. There were no significant differences (p < 0,05) between the EC of 15, 20, and 25 whole beans. On the other hand, there was a significant different (p < 0,05) in EC of 15 cut beans in comparison to EC of 20 and 25 cut beans. Finally, it was concluded that there is a directly proportional linear relationship between the EC and the FB of cocoa beans, which is stronger for whole beans, with correlation coefficients of 0,963, 0,967, and 0,959 for 15, 20, and 25 beans, respectively.
La presente investigación tuvo como objetivo determinar si existe alguna relación entre la conductividad eléctrica (CE) y el porcentaje de granos fermentados (GF) de granos de cacao varietal CCN 51. Para ello se evaluó el GF de tres lotes de granos de cacao con 0 a 6 días de fermentación mediante la prueba de corte. Además, se evaluó el efecto del número de granos (15, 20, 25), los días de fermentación (0, 1, 2, 3, 4, 5, 6) y los lotes producidos (1, 2, 3) en la CE de granos de cacao enteros y cortados (p < 0,05). Luego se correlacionaron los valores de CE con 15, 20, 25 granos de cacao para cada presentación (cortados o enteros) con su GF. Se observó un incremento de GF de 0,00 a 89,70% tras seis días de fermentación. La CE se incrementó desde 6,86 hasta 42,73 µS cm-1 g-1 en granos enteros y desde 38,45 hasta 63,16 µS cm-1 g-1 en granos cortados con el avance de la fermentación. No hubo diferencias significativas (p < 0,05) entre la CE de 15, 20 y 25 granos enteros. En cambio, hubo una diferencia significativa (p < 0,05) en la CE de 15 granos cortados en comparación con las de 20 y 25 granos. Finalmente se concluyó que existe una relación linear directamente proporcional entre la CE y el GF del grano de cacao, siendo más fuerte en los granos enteros, con índices de correlación de 0,963, 0,967 y 0,959 en 15, 20 y 25 granos, respectivamente.
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