Tiempo y temperatura para la torrefación de la semilla de fruta de pan con chocolate de cobertura

Resumen

The research was carried out at the Bromatology and Rumination Laboratory of the "La María" Experimental Farm, where the effect of varying the time and temperature of roasting breadfruit (Artocarpus altilis) with couverture chocolate was evaluated by means of physical-chemical, microbiological and sensory analyses. A completely randomized design with bi-factorial arrangement was used to compare the mean values. The data were performed using free software. For the physicochemical measurements pH, titratable acidity, °Brix, moisture, dry matter, ash, inorganic matter, crude fiber, total nitrogen, ethereal extract and energy, a multivariate analysis by principal components (PCA) was applied and for the sensory analysis a cluster analysis (Ward Cluster Method) was performed to structure and highlight the treatments with the best organoleptic characteristics, represented by a dendrogram. The bromatological analysis of the roasted breadfruit for the variables pH, humidity, dry matter, ash, organic matter and energy did not show statistical significance. In the sensory analysis, there was no statistical significance according to Tukey (p?0.05), for the attributes of the breadfruit (roasted) with couverture chocolate, but T3 obtained the highest preference index with 53%.