APPLICATION OF ROASTING AND GRINDING METHODS IN THE CONSERVATION OF QUALITY ORGANOLEPTIC CHARACTERISTICS OF ECUADORIAN COCOA PASTE
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Cocoa producers in Ecuador have been characterized by being the pioneers in the recovery and cultivation of fine aroma cocoa, in this sense, in the present investigation the objective was to evaluate grinding and roasting methods to preserve the quality organoleptic characteristics of the cocoa paste, for which, to obtain the cocoa paste, a completely random design was applied with a factorial arrangement, through sensory analysis the best treatment was determined, finally, the best treatment obtained was subjected to proximal analysis of pH, weight, moisture, fat and ash.In the organoleptic analysis, treatment 4 ("semi-industrial grinding and roasting" method) presented greater acceptance by the tasters, selecting this as the best.The results obtained in the proximal analysis were within the established parameters and standards.
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References
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