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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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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dig-uearth-cr-UEARTH-5712023-06-11T01:03:04Z Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador Schiess Bahamonde, Roberta Cristina González Alcívar, Irene Lissette Chan Blanco, Yanine PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 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. El cacao es un cultivo de suma importancia y que representa un ingreso económico para las regiones tropicales, en Ecuador se produce el 70 % del cacao fino y de aroma del mundo. Con éste se realizan múltiples subproductos particularmente cacao en polvo y grasa que son utilizados principalmente para la elaboración de chocolate. Durante el proceso de elaboración se extrae la cascarilla de cacao, la cual es un remanente que la industria no aprovecha y que contiene parte de las propiedades químicas del grano. El objetivo de este proyecto es aprovechar este subproducto para desarrollar una infusión y presentarlo al mercado Ecuatoriano como un producto innovador y 100 % nacional. Para esto se evaluó el consumo de té en Ecuador particularmente en la Región Costa en donde se evidenció que un 85.7 % del total de encuestados consume té y lo consume ocasionalmente en su mayor parte. El té de manzanilla, de hierbaluisa y el té verde fueron los preferidos de los encuestados y una gran parte lo consume porque “les gusta” y por motivos de relajación. Para el desarrollo de la infusión, se evaluó la cantidad y la forma (molida o sin moler) de la cascarilla utilizada para la infusión. A través de un análisis sensorial realizado a 40 panelistas de nacionalidad ecuatoriana se determinó que la cantidad de 2.0 g y de forma molida es la mejor forma de preparar la infusión, ya que fue la mejor evaluada en cuanto a las variables sabor, aroma y color. El empaque y etiquetado se rigieron por las normativas de etiquetado del Ecuador, el tipo de empaque seleccionado fue un envase cilíndrico, el diseño de la etiqueta se realizó con el nombre “Ecuadorian Cacao Tea” y el tipo de letra fue Beyond the mountains, mismos que fueron elegidos por los mismos panelistas que realizaron el análisis sensorial de la prueba final o definitiva. Trabajo de investigación 2022-12-21T17:07:40Z 2022-12-21T17:07:40Z 2016-12 info:eu-repo/semantics/bachelorThesis https://repositorio.earth.ac.cr/handle/UEARTH/571 spa info:eu-repo/semantics/openAccess application/pdf application/pdf Universidad EARTH Universidad EARTH Repositorio Digital UEARTH |
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PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 |
spellingShingle |
PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 Schiess Bahamonde, Roberta Cristina Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
description |
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. |
author2 |
González Alcívar, Irene Lissette |
author_facet |
González Alcívar, Irene Lissette Schiess Bahamonde, Roberta Cristina |
format |
info:eu-repo/semantics/bachelorThesis |
topic_facet |
PROCESAMIENTO DE ALIMENTOS TE BEBIDAS CHOCOLATEADAS CACAO ECUADOR https://purl.org/pe-repo/ocde/ford#2.11.01 |
author |
Schiess Bahamonde, Roberta Cristina |
author_sort |
Schiess Bahamonde, Roberta Cristina |
title |
Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
title_short |
Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
title_full |
Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
title_fullStr |
Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
title_full_unstemmed |
Desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en Ecuador |
title_sort |
desarrollo y estudio de una infusión a base de cascarilla de cacao orgánico con enfoque agro empresarial en ecuador |
publisher |
Universidad EARTH |
publishDate |
2016-12 |
url |
https://repositorio.earth.ac.cr/handle/UEARTH/571 |
work_keys_str_mv |
AT schiessbahamonderobertacristina desarrolloyestudiodeunainfusionabasedecascarilladecacaoorganicoconenfoqueagroempresarialenecuador |
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1768621671757905920 |