Efecto del tostado y molienda sobre las propiedades del grano de cacao (Theobroma Cacao Linnaeus) y derivados: Caso Procesadora del Estado Miranda, Venezuela

Abstract

A study of the physicochemical and organoleptic variables of the cocoa bean and its derivatives was proposed in order to generate modifications in the parameters of the processes involved, and thus achieve a product without process defects for cocoa processor A in the state of
Miranda, Venezuela. The Venezuelan COVENIN standards (1315-79, 374:1995, 442:2016; 1480:1998) were applied for the physicochemical study of the cocoa bean (cut and moisture test), unroasted and roasted nibs (moisture and pH), and cocoa liquor (moisture, fineness and pH); and sensory analysis of flavor, smell, color and texture of cocoa beans and derivatives was done with a trained panel; both studies were applied to samples from two cocoa processors
(cocoa processor A and cocoa processor B) in order to compare them. As relevant results, an evident “over-roasted” was obtained in the sensory analysis in cocoa processor A when compared with cocoa processor B. In the physicochemical analysis, a humidity of cocoa liquor
(final product) of 0.8935%, a pH of 5, 64 and a fineness of 52.5 μm was obtained for processor A; and for processor B 1.77% humidity, a pH of 4.96 and a fineness of 79.5 μm. Once the properties have been evaluated, changes were suggested in the operating parameters such as temperature and roasting time, according to the genetics and humidity of the grain. In the case of grinding, the results do not allow considering a change in the process parameters.