Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)

Abstract

Cocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.