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20COCOA HUSK POWDER (THEOBROMA CACAO L.) OF HYBRID LINES FOR

Abstract:

The research evaluates eight treatments of a product called chocolate rehiletes, made from cocoa husk powder from hybrid lines of the “La Represa” Experimental Farm of the State Technical University of Quevedo. During the processing of the almonds the cotyledon of the husk is separated, which has to be ground and refined to obtain the chocolate, however the husk has no application for the elaboration of foods, rich in fiber since this has to go through processes of grinding from which a fine flour could be obtained and thus be able to take advantage of 40-60% to make chocolate rehiletes. A completely randomized design was used with eight treatments and three repetitions with the Tukey test.

Año de publicación:

2019

Keywords:

    Fuente:

    googlegoogle

    Tipo de documento:

    Other

    Estado:

    Acceso abierto

    Áreas de conocimiento:

    • Ciencia de los alimentos
    • Ciencia agraria

    Áreas temáticas:

    • Cultivos de campo y plantaciones
    • Cultivos de huerta (horticultura)
    • Tecnología de las bebidas

    Contribuidores:

    Jaime Vera ChangJaime Vera Chang