Tiempos y temperaturas de torrefacción en almendras de tres variedades de cacao nacional, trinitario, forastero para la obtención de nibs Roasting times and temperatures of three varieties of cocoa beans: national, trinitario and forastero for the production of nibs

Abstract

The objective of the research was to determine roasting times and temperatures in almonds of three varieties of cocoa (Theobroma cacao L.), Nacional, Trinitario and Forastero, to obtain nibs, in the experimental farm "La Represa", in the Bromatological Laboratory owned by the State Technical University of Quevedo, province of Los Ríos, where physical and sensory analysis was performed. An Experimental Design Completely Randomized (DCA) was applied, within a 3x2 factorial arrangement, with four repetitions, the first factor being the cocoa varieties and time between 15 and 5 minutes and the second factor being the temperatures 80°C and 150°C, in order to enhance the added value and provide relevance to the nibs and to compare the means of the treatments, the Tukey Test was used at 5% significance (p≤ 0.05). In the statistical analysis for the variables pH, humidity, organic and dry matter of the roasted cocoa nibs, there was no significant statistical difference for the time and temperature variety factor and in the interactions between the different varieties of Nacional, Trinitario and Forastero cocoa. In fact, in the sensory properties (odor, flavor, color and texture) it was determined that T1 obtained the highest preference index with 36%, followed by T2 with 22% and T5 registered the lowest preference value of 9%.