Development of a chocolate bar from CCN-51 cocoa (Theobroma cacao L.) through the incorporation of its testa and Theobroma bicolor seeds at the Technical University of Babahoyo
DOI:
https://doi.org/10.12873/454vasquezKeywords:
Cacao CCN51, Saccharomyces cerevisiae, fermentación, fisicoquímicoAbstract
Introduction: The CCN-51 cacao clone (Theobroma ca
cao L.) is highly productive and resistant but presents sensory limitations in specialized markets. The incorporation of by-products such as testa and related species like Theobroma bicolor (mocambo) can improve the organoleptic profile, enhance bioactive compounds, and strengthen production sustainability.
Objectives: To develop a chocolate bar from CCN-51 ca
cao incorporating testa and mocambo seeds; to evaluate physicochemical and proximal properties; to analyze sensory quality; and to quantify antioxidant capacity using the ABTS method.
Materials and Methods: A completely randomized trifac
torial design (2×2×3) was applied, consisting of 12 treat
ments and 2 replications. Proportions of CCN-51 cacao paste (30–35%), mocambo paste (30–35%), and testa (0–10%) were varied. pH, titratable acidity, °Brix, moisture, ash, and sensory attributes (aroma, texture, color, flavor, and acceptability) were determined using a semi-trained panel (9-point hedonic scale), along with antioxidant capacity (ABTS). Data were analyzed using ANOVA and Tukey’s test (p<0.05).
Results: The addition of testa (5–10%) increased acidity,
moisture, and ash content while reducing °Brix without altering pH. Mocambo increased moisture and reduced soluble solids and minerals. Formulations with 35% cacao, 30% mocambo, and 5% testa achieved higher sensory scores (>4.0/5), in contrast to those containing 10% testa (<2.5/5). Treatments with higher proportions of testa and mocambo exhibited greater antioxidant capacity.
Discussion: The integration of by-products and native
species improved proximal composition, sensory attributes, and antioxidant functionality. Acceptability was influenced by the balance between phenolic compounds, fiber, and fat matrix.
Conclusions: The optimal formulation combined 30–35%
CCN-51 cacao, 30% mocambo, and 5% testa, achieving balance between sensory acceptability, mineral contribution, and antioxidant capacity. The study confirms the potential of valorizing cacao by-products and native species to develop functional and sustainable chocolates.
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