Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador
Cacao is a very important crop that represents a very high income for the tropical regions, 70 % of fine cocoa aroma of the world is produced in Ecuador. With cacao you can prepare different products such as cocoa powder and cacao fat which is used mainly for making chocolate. During the process of elaboration the cacao bean is peeled leaving a husk as a residual which is considered a waste in the industry, this husk has the same chemical proprieties as the grain. The objective of this project is to use the byproduct and make an infusion for the Ecuadorian market, presenting it as an innovative and 100 % national product. For it the consumption of tea in Ecuador was evaluated specifically on the coast region, the surveys indicated that 85.7 % of the total surveyed consume tea. Chamomille, verbena and green tea were preferred by most of the people and a large part of them consume these infusions because “they like it” and for relaxation purposes. For the infusion development the husk quantity and the way (grounded and not grounded) was evaluated. 40 Ecuadorian panelists were evaluated through a sensory analysis, 2.0 g grounded husk was chosen as the best one for making the infusion from the statistics variables flavor, aroma and color. Packaging and labeling where defined according to the Ecuadorian labeling normative, the chosen packaging was a cylindrical container, the name on the label “Ecuadorian Cacao Tea” and the type of letter “Beyond the mountains”, were chosen by the same panelists of the final sensory analysis.
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| Format: | info:eu-repo/semantics/bachelorThesis biblioteca |
| Language: | spa |
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Universidad EARTH
2016-12
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| Subjects: | PROCESAMIENTO DE ALIMENTOS, TE, BEBIDAS CHOCOLATEADAS, CACAO, ECUADOR, https://purl.org/pe-repo/ocde/ford#2.11.01, |
| Online Access: | https://repositorio.earth.ac.cr/handle/UEARTH/571 |
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