"Obtención de manteca, a partir de almendras infestadas con monilla (Moniliophthora roreri cif & Par.), en cinco clones experimentales de cacao (Theobroma cacao L.) con tolerancia".
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2018
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Quevedo: UTEQ
Abstract
La investigación tuvo como objetivo, obtener manteca de T. cacao, a partir de almendras infestadas con monilla (Moniliophthora roreri Cif & Par.), en cinco clones de cacao (Theobroma cacao L.). Por el cual se aplicó un diseño completamente al azar con cinco tratamientos y cuatro repeticiones, para la determinación de diferencias se empleó el test Tukey (p≤0,05) y para el análisis sensorial el test de Kruscal Wallis (p≤0,05). Los tratamientos evaluados fueron: T0 (TESTIGO EET103), T1 (CCAT-46-57), T2 (CCAT-46-75), T3 (CCAT-46-88), T4 (CCAT-49-98). Las variables medidas fueron rendimiento de manteca extraída en pasta (g/kg), físico-químicas: contenido de humedad, ceniza, grasa, proteína, carbohidratos, energía e índice de acidez; y sensoriales: aroma, color y textura de la manteca. En cuanto a los resultados, en el rendimiento de manteca extraída en pasta (g/kg), no existió diferencias significativas entre los tratamientos. En los análisis físico-químicos las variables contenido de grasa, proteína, energía e índice de acídez, el tratamiento más destacado fue el T3(CCAT-46-88), con 81,88% de grasa, 1.03% en proteína, 807,80 Kcal/100g de energía y 0,22% de índice de acídez. En el contenido de humedad. Los mejores resultados fueron registrados por el T0 TESTIGO (EET-103) y T1 (CCAT-46-57), con el 0.07%. Sin embargo el T4 (CCAT-49-98), presento mejores valores en materia seca con 99,83% y carbohidratos con 9,52%. Mientras que en el contenido de ceniza no existió diferencia significativa entre los tratamientos. Finalmente el análisis sensorial demostró que el mejor perfil sensorial es el T1 (CCAT-46-57), seguido del T3 (CCAT-46-88).
Palabras clave:, Cacao, Clones,Research had the objective, get T. cacao butter, from almonds infested monilla (Moniliophthora roreri Cif & pair.), in five clones of cocoa (Theobroma cacao L.). By which applied a design completely at random with five treatments and four replications, for the determination of differences used the Tukey test (p≤0, 05) and sensory analysis Kruscal Wallis test (p≤0, 05). The evaluated treatments were: T0 (indicator EET103), T1 (CCAT-46-57), T2 (CCAT-46-75), T3 (CCAT-46-88), T4 (CCAT-49-98). Variables measured were butter extracted paste (g/kg), physicochemical performance: content of moisture, ash, fat, protein, carbohydrates, energy and acidity index; and sensory: scent, color and texture of butter. In terms of outcomes, the performance of butter extracted paste (g/kg), there were significant differences among the treatments. In the physical and chemical analysis the content of fat, protein, energy and acidity index variables, highlight treatment was T3(CCAT-46-88), 81,88%, 1,03% protein, 807,80 Kcal / 100 g of energy and acidity index 0.22%. In moisture content. The best results were recorded by the witness T0 (TSE-103) and T1 (CCAT-46-57), with 0.07%. However the T4 (CCAT-49-98), present best values in dry matter with 99,83% and 9,52% carbohydrate. While in ash content, there was no significant difference between treatments. Finally the sensory analysis showed that the best sensory profile is T1 (CCAT-46-57), followed by the T3 (CCAT-46-88).
Key words: Cocoa, Clones, butter, monilla, and tolerance
Description
Research had the objective, get T. cacao butter, from almonds infested monilla (Moniliophthora roreri Cif & pair.), in five clones of cocoa (Theobroma cacao L.). By which applied a design completely at random with five treatments and four replications, for the determination of differences used the Tukey test (p≤0, 05) and sensory analysis Kruscal Wallis test (p≤0, 05). The evaluated treatments were: T0 (indicator EET103), T1 (CCAT-46-57), T2 (CCAT-46-75), T3 (CCAT-46-88), T4 (CCAT-49-98). Variables measured were butter extracted paste (g/kg), physicochemical performance: content of moisture, ash, fat, protein, carbohydrates, energy and acidity index; and sensory: scent, color and texture of butter. In terms of outcomes, the performance of butter extracted paste (g/kg), there were significant differences among the treatments. In the physical and chemical analysis the content of fat, protein, energy and acidity index variables, highlight treatment was T3(CCAT-46-88), 81,88%, 1,03% protein, 807,80 Kcal / 100 g of energy and acidity index 0.22%. In moisture content. The best results were recorded by the witness T0 (TSE-103) and T1 (CCAT-46-57), with 0.07%. However the T4 (CCAT-49-98), present best values in dry matter with 99,83% and 9,52% carbohydrate. While in ash content, there was no significant difference between treatments. Finally the sensory analysis showed that the best sensory profile is T1 (CCAT-46-57), followed by the T3 (CCAT-46-88).
Key words: Cocoa, Clones, butter, monilla, and tolerance
Keywords
Cacao, Clones de cacao, Butter, monilla,, And tolerance
Citation
Álvarez Aspiazu, Andry Annabel. (2018). "Obtención de manteca, a partir de almendras infestadas con monilla (Moniliophthora roreri cif & Par.), en cinco clones experimentales de cacao (Theobroma cacao L.) con tolerancia". UTEQ 74 p.