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Food Res Int

Title:		"Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia"
Author(s):		Barrientos LDP; Oquendo JDT; Garzon MAG; Alvarez OLM;
Address:		"Food Engineering, Universidad de Antioquia, Facultad de Ciencias Farmaceuticas y Alimentarias, Research Grupo de Analisis Sensorial, Calle 70 No. 52-21, Medellin, Antioquia, Colombia. Electronic address: luis.porras@udea.edu.co. Food Science and Technology, Universidad de Antioquia, Facultad de Ciencias Farmaceuticas y Alimentarias, Research Grupo de Analisis Sensorial, Calle 70 No.52-21, Medellin, Antioquia, Colombia. Electronic address: juan.torreso@udea.edu.co. Agricultural Science, Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Medellin-Antioquia Colombia, Researcher Grupo de investigacion de Ingenieria de Alimentos, GRIAL, Corporacion Universitaria Lasallista, Carrera 51 No.118 sur 57, Caldas, Antioquia, Colombia. Electronic address: magil@unal.edu.co. Public Health, Universidad de Antioquia, Facultad de Ciencias Farmaceuticas y Alimentarias, Research Grupo de Analisis Sensorial, Calle 70 No.52-21, AA 1226, Medellin, Antioquia, Colombia. Electronic address: olga.martinez@udea.edu.co"
Journal Title:		Food Res Int
Year:		2019
Volume:		20180829
Issue:
Page Number:		259 - 267
DOI:		10.1016/j.foodres.2018.08.084
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The quality of Theobroma cacao L. is influenced by different variables both in the crop and in the processes of postharvest, the latter it includes the fermentation and the drying, fundamental for the formation of aroma and flavor precursors, determinants in the characteristics of quality and differentiation of cocoa in the chocolate industry. The objective of the present research was to evaluate the effect of the solar drying process using a plastic roof solar dryer on the sensory and chemical quality of a mixture of cocoa cultivated in a region of Antioquia, Colombia. The content of total polyphenols, anthocyanins, sugars, mannitol, pH, total acidity, humidity, ethereal extract, ash, crude fiber and odor and flavor descriptors were analyzed. For analyzing the data, we used the methodology of longitudinal data analysis and repeated measurements, a Principal Component Analysis (PCA), and a principal factor analysis. The analyzed sensory characteristics are statistically different over time (p?ª+
Keywords:		Analysis of Variance Anthocyanins/analysis Cacao/*chemistry Chocolate/analysis Colombia Desiccation/*methods *Fermentation Fermented Foods Flavoring Agents/analysis Fruit/chemistry Humans Hydrogen-Ion Concentration Mannitol/analysis Multivariate Analysis;
Notes:		"MedlineBarrientos, Luis Danilo Porras Oquendo, Juan Diego Torres Garzon, Maritza Andrea Gil Alvarez, Olga Lucia Martinez eng Research Support, Non-U.S. Gov't Canada 2019/01/03 Food Res Int. 2019 Jan; 115:259-267. doi: 10.1016/j.foodres.2018.08.084. Epub 2018 Aug 29"