Uso de la enzima pectolítica en el proceso de fermentación de dos variedades de cacao (Theobroma cacao L.) : fino de aroma y CCN51.

Abstract

Cocoa must go through a fermentation process which helps enhance its sensory characteristics. In addition, it is essential for the degradation of mucilage. The use of enzymes is present in the food industry, optimizing processes and increasing performance. The objective of the research was to use the pectolítica enzyme in the fermentation process of two varieties of cocoa: Fino de aroma and CCN-51. The scope of the research was exploratory, correlational, explanatory and descriptive. The research has an experimental design with a factorial arrangement A x B + 2 and a total of 24 treatments. Factor A corresponds to the dosages of the enzyme (0.6,0.12,0.18) and factor B corresponds to the varieties (Fino de aroma and CCN-51), an analysis of variance was performed on the variables, finding significant differences in the use of the enzyme and the percentage of fermentation, based on what was obtained in the ANOVA and the INEN NTE 176:2018 standard, it is concluded that the best treatment corresponds to the Fino variety of aroma and dosage of 0.18 mL per 1.8 kg of mass with a fermentation percentage of 87 %.