Effect of efficient microorganisms and fruit extracts on the organoleptic and chemical profile of CCN-51 cacao liquor during postharvest processing
DOI:
https://doi.org/10.12873/454vasquez-2Keywords:
cinética fermentativa, calidad organoléptica, modulación sensorial, mejoramiento biotecnológico, innovación poscosechaAbstract
Introduction. Cocoa fermentation is a critical stage for
the development of its chemical and sensory attributes. The incorporation of effective microorganisms (EM) and fruit extracts has emerged as a strategy to enhance the quality of cocoa liquor.
Objectives. To evaluate the combined effect of three EM
levels (0, 40, and 80%) and fruit extracts of banana, yaca,
and passion fruit on the physicochemical and sensory properties of CCN-51 cocoa liquor.
Materials and Methods. A completely randomized bifac
torial design was applied, consisting of 12 treatments and three replications. Fruit extracts were added at 3%, and EM doses were assigned according to treatment. Physicochemical variables (pH, acidity, moisture, ash, and protein) and sensory attributes (color, appearance, aroma, flavor, and aftertaste) were analyzed using a trained panel.
Results. Fruit extracts significantly affected pH, acidity,
moisture, and ash content. EM% had a marked influence on protein levels and some visual parameters. In sensory evaluation, color and appearance showed a significant interaction between factors, while aroma and aftertaste remained stable with slight treatment-dependent variations. Flavor did not present statistical differences but remained within acceptable sensory ranges.
Discussion. The combination of EM and fruit extracts in
duced technological modifications without altering the sensory integrity of the cocoa. The differentiated responses indicate the potential to modulate specific attributes based on extract type and microbial level.
Conclusions. The integrated application of effective mi
croorganisms and fruit extracts offers a viable strategy to enhance the chemical and sensory quality of CCN-51 cocoa liquor, supporting its competitiveness in specialized markets.
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