Temperature and time during the roasting process of rooting drum and stove for the obtaining of the pasta of copoazú (Theobroma grandiflorum), in the province of Tambopata-MDD
DOI:
https://doi.org/10.55873/rba.v2i1.236Keywords:
copoazú nibs, copoazú paste, sensory profile, flavour wheel, roastedAbstract
The objective of this study was to evaluate the roasting of Copoazú (Theobroma grandiflorum) beans, and its effect on the sensory quality of the copoazú paste. The fruits were obtained from the Association of Agricultural Producers of the “El Progreso” Community, in Tambopata- Madre de Dios. The seeds were fermented and dried, and then roasted under experimental conditions, in an oven and rotating drum. The cupoazúnibs obtained in each treatment were used to make cupoazú paste; This product underwent sensory evaluation in order to determine the ideal treatment to generate the best organoleptic characteristics according to APPCACAO standards. The results of the sensory evaluation show that roasting in a rotating drum at 100 °C for 40 minutes allows us to obtain a final product of good quality. In conclusion, the roasting conditions of copoazú beans influence the sensory quality of the final product.
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Copyright (c) 2023 Luzbenia Analí Motta Machicado, Flor de Liz Maceda-Trigoso, Lara Elizabeth Dea-Cahuana, Pedro Saul Montalván-Apolaya , María Isabel Cajo-Pinche, Javier Eduardo Díaz-Viteri
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