Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes Cambios en la características físicas y químicas de granos de cacao (Theobroma cacao) fermentados con transferencia manual y semi-mecanizada, entre las cajas de fermentación

No abstract

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.

Resumen Con el fin de desarrollar actividades productivas económicas y ambientalmente sostenibles, se evaluó el efecto de tres sistemas agroforestales (SAF) del cultivo de cacao. Las variables respuestas fueron la captura y almacenamiento de carbono, en la biomasa arbustiva, arbórea, y suelo. Los SAF de cacao fueron de diferentes unidades fisiográficas con edades, menores de 8 años, entre 8 a 16 años y mayores de 16 años. Se utilizó el diseño estadístico completamente al azar, el método alométrico; la estimación del carbono orgánico se determinó por el método de Walkley y Black. El mayor almacenamiento de carbono total lo alcanzó el SAF mayor de 16 años con 344,24 t C/ha, el SAF entre 8 y 16 años con 178,61 t C/ha, y el SAF menor de 8 años con 154,91 t C/ha. se encontró mayor carbono orgánico en el suelo en el SAF con cacao menor de 8 años, con 66,16 t C/ha entre la capa del suelo de 0 a 10 cm. El análisis económico VAN, TIR y RB/C indicó que el mejor resultado lo tuvo el SAF menor de 8 años con S/.2627,66; 23,85%; y 1,40 respectivamente. El SAF mayor de 16 años, obtuvo el S/.1331,38, 21,64%, 1,21%, brindando mayor cantidad de servicios ambientales. Palabras clave: Dióxido de carbono; diversidad biológica; sistemas agroforestales; fijación de carbono.

The camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) whose fruit is widely cultivated in the Peruvian Amazon region.  The objective of this work was to study the fruit pulp in three stages of maturity, submitted to ultrasound, vacuum concentration, vacuum packing, freezing at -20ºC, and to study the effects on its bioactive components, molds and yeasts. Camu camu pulp, which presented the highest content of bioactive components (ripe state) was subjected to ultrasonic treatment at 40 KHz with time 0, 1, 3, 5, 7 and 10 minutes. The values were ascorbic acid (2151 ± 16 mg x 100 g-1), total polyphenols (739 ± 24 mg x 100 g-1) and antioxidant capacity as ABTS (IC50 = 2.94 ± 0.11 μg x mL-1) and DPPH (IC50 = 7.43 ± 0.12 μg x mL-1). The method of concentration under vacuum and frozen at -20°C for 90 days increased the level of ascorbic acid by 207.17 % due to its 50% concentration, reaching a total loss of polyphenols in the third month of storage of only 6.6 % of its initial zero time content. When we treated the fresh pulp with ultrasound, the 5-minute ultrasound was chosen for storage for 120 days at -20ºC and an increase in antioxidant capacity of 20.5% for total polyphenols, 2% for ABTS and 23% for DPPH was observed with respect to the untreated pulp. We conclude that the treatment with ultrasound, vacuum concentration and freezing, increases conservation time, little loss of antioxidant capacity increases its reduction capacity.

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g.