Efecto del tostado sobre las propiedades físicas, fisicoquímicas, composición proximal y perfil de ácidos grasos de la manteca de granos de cacao del estado Miranda, Venezuela | Effect of roasting process on physical and physicochemical properties, proximate composition and fatty acid profile of the cocoa bean from Miranda state, Venezuela
Resumen
La calidad del cacao y su manteca es producto de los procesos involucrados en el tratamiento poscosecha del mismo. Estos procesos en Venezuela, varían notablemente de una región a otra, por lo que no es difícil inferir que esta variabilidad altere los componentes que definen la calidad del producto. Es así, que podemos asumir que el proceso de tostado podría provocar variación en el peso, porcentaje de testa del grano y perfil de ácidos graso de la manteca. El presente estudio tuvo como finalidad: 1) evaluar el efecto de la fermentación, secado y tostado sobre las propiedades físicas, composición proximal y 2) evaluar el efecto del tostado sobre el perfil de ácidos grasos de la manteca del cacao proveniente de la zona de Barlovento, estado Miranda. Al comparar las propiedades físicas, fisicoquímicas y la composición proximal en las muestras; solo se observó diferencias significativas (p ≤ 0,05) en el contenido de humedad y grasa cruda por efecto del tostado. El rendimiento obtenido en la extracción de la manteca (método de extracción por prensa) varió de 30,67 a 32,00% por efecto del tostado.
A excepción del ácido palmitoleico, no se observaron diferencias significativas (p ≤ 0,05) en el perfil de ácidos grasos por efecto del tratamiento de tostado.
Palabras clave: Cacao, calidad, perfil ácidos grasos, análisis proximal
ABSTRACT
The quality of the cocoa and its butter is the product of the postharvest processes. This process varies from one region to another in Venezuela, so it is not difficult to infer that this variability would alter the components that define the quality of the product. Indeed, it could be assumed, that the roasting process leads to variation in weight, percentage of peel of the grain and also in the fatty acid profile of butter. The goals of this study were: 1) to evaluate the effect of the roasting process
on the physical and physicochemical attribute and proximate composition of the cocoa bean from Barlovento region of the Miranda state, and 2) To evaluate the fatty acid profile of the butter extracted from the cocoa bean. When comparing the proximate composition the physical properties, physicochemical and proximal composition only the moisture and crude fat contents are showing significant statistical differences (p ≤ 0.05) by effect of the roasting. The yield obtained in the cocoa butter
(by the press extraction) was augmented from 30.67 to 32.00% by the roasting process. With exception of the palmitoleic acid,
there were not significant differences in the fatty acid profile by effect of the treatment of toasted.
Key words: Cacao, quality, fatty acids profile, proximate composition
A excepción del ácido palmitoleico, no se observaron diferencias significativas (p ≤ 0,05) en el perfil de ácidos grasos por efecto del tratamiento de tostado.
Palabras clave: Cacao, calidad, perfil ácidos grasos, análisis proximal
ABSTRACT
The quality of the cocoa and its butter is the product of the postharvest processes. This process varies from one region to another in Venezuela, so it is not difficult to infer that this variability would alter the components that define the quality of the product. Indeed, it could be assumed, that the roasting process leads to variation in weight, percentage of peel of the grain and also in the fatty acid profile of butter. The goals of this study were: 1) to evaluate the effect of the roasting process
on the physical and physicochemical attribute and proximate composition of the cocoa bean from Barlovento region of the Miranda state, and 2) To evaluate the fatty acid profile of the butter extracted from the cocoa bean. When comparing the proximate composition the physical properties, physicochemical and proximal composition only the moisture and crude fat contents are showing significant statistical differences (p ≤ 0.05) by effect of the roasting. The yield obtained in the cocoa butter
(by the press extraction) was augmented from 30.67 to 32.00% by the roasting process. With exception of the palmitoleic acid,
there were not significant differences in the fatty acid profile by effect of the treatment of toasted.
Key words: Cacao, quality, fatty acids profile, proximate composition
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