Extraction of Cocoa Powder for the Preparation of a Drink by Adding Mucilage and Guava
Extraction of Cocoa Powder for the Preparation of a Drink by Adding Mucilage and Guava
Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
ABSTRACT
The objective of this research was to prepare a drink based on mucilage and cocoa powder infected with 25% of Moniliophthora roreri (monilla), adding a tropical fruit such as Guava (Psidium guajava L.). A completely randomized design was applied, with five treatments and four repetitions. giving a total of 20 study objects. To determine differences between treatments, Tukey’s multiple range test was used at 5% probability, the treatments were prepared from five experimental clones (T1-Testigo EET-103, T2-CCAT-46-57, T3-CCAT-46-75, T4-CCAT-46-88, T5-CCAT-49-98) said varieties were obtained from the Experimental Farm “ “The Dam.” For the evaluation of the physical-chemical parameters, the following variables were analyzed (acidity, °Brix, pH, potassium, fat, protein, fiber and energy), sensory variables (flavor, color, taste, smell and texture). In the analysis of variance (ANDEVA) it is concluded that in the bromatological analyzes T2 contains the greatest amount of energy with a value of 403.57kcal/100g, in T1 a value of 0.46% protein was determined and in T4 8.51% mg/ potassium. 100 g were obtained; These variables are important indicators for an energy drink. In the sensory evaluation of the drink, the non-parametric Kruskal-Wallis test was applied, showing that the best treatment was T1 (CCAT-46-57), where the intensity of each of the attributes established for this organoleptic test was evaluated.
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November 2023
Vol. 39, Sp. Iss. 2
