Aerobic Fermentation of Cacao Mucilage (Theobroma cacao L.) to Obtain A Wine-Type Beverage

This research was carried out in the city of Guaranda (Ecuador). The objectives set out in this work were: to establish the best fermentation time of the mucilage and to determine the best percentage of yeast and fermentation time. For which, the experimental material used was cocoa mucilage from two varieties of cocoa (Nacional and CCN51). A 2x3x3 factorial design with two repetitions was applied. The functional analysis was based on a 5% Tukey test to compare treatment means. After having carried out the sensory evaluation of the attributes; taste, smell, aroma, texture and acceptability and when comparing the treatments, the panelists valued the treatments T6 (A1B2C3) and T15 (A2 B2 C3) as better. The two best treatments were characterized by physicochemical analysis, finding values within the parameters established in the INEN 362 control regulations.