Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101050 |
Resumo: | Abstract Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates. |
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Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of PeruTheobroma cacaophysical qualityfermentationsensorial testAbstract Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101050Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06422info:eu-repo/semantics/openAccessGUTIERREZ,Eliana ALVIÁREZCAETANO,Aline CamilaHOYOS,Yhosep RAMIREZSANTOS,Milagros GRANDAESPINOZA,Santos LEIVAeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000101050Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
title |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
spellingShingle |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru GUTIERREZ,Eliana ALVIÁREZ Theobroma cacao physical quality fermentation sensorial test |
title_short |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
title_full |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
title_fullStr |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
title_full_unstemmed |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
title_sort |
Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru |
author |
GUTIERREZ,Eliana ALVIÁREZ |
author_facet |
GUTIERREZ,Eliana ALVIÁREZ CAETANO,Aline Camila HOYOS,Yhosep RAMIREZ SANTOS,Milagros GRANDA ESPINOZA,Santos LEIVA |
author_role |
author |
author2 |
CAETANO,Aline Camila HOYOS,Yhosep RAMIREZ SANTOS,Milagros GRANDA ESPINOZA,Santos LEIVA |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
GUTIERREZ,Eliana ALVIÁREZ CAETANO,Aline Camila HOYOS,Yhosep RAMIREZ SANTOS,Milagros GRANDA ESPINOZA,Santos LEIVA |
dc.subject.por.fl_str_mv |
Theobroma cacao physical quality fermentation sensorial test |
topic |
Theobroma cacao physical quality fermentation sensorial test |
description |
Abstract Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101050 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101050 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.06422 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334094540800 |