Incidence of roasting on the physical-chemical characteristics and alkaloids of the cocoa husk (Theobroma cacao) and its effect on the organoleptic properties of an infusio

The objective of this study was to evaluate the incidence roasting temperature (120, 130 and 140 °C) on physical-chemical characteristics husk alkaloids three cocoa varieties (Forastero, Trinitario CCN51) their effect organoleptic properties an infusion. evaluation (humidity, pHand titratable acidity) carried out according INEN standards: 1676:2013; 1842:2013 381 respectively alkaloid analysis (theobromine caffeine) reference method AOAC 980.14-1998, regarding a 9-point hedonic test used. This allowed determining that significantly influences emphasizes values evaluated parameters decrease as rises. For alkaloids, it shown type had impact content. In addition, high reduces theobromine considerably increases caffeine. analysis, determined T1 (Forastero + 120 obtained highest scores in aroma, flavor acceptability; relation color, T4 (Trinitario stood with score. Thus, is attributed presence bitter, acid astringent flavors due temperatures greater than or equal °C.