Extracción del polvo de cacao (Theobroma cacao L.) de cinco clones experimentales susceptibles a la monilla (Monilliophthora roreri Cif & Par) para la elaboración de una bebida adicionando mucilago de cacao y guayaba (Psidium guajava L.)

The aim of this research was to make a mucilage and powder from T. Cacao based beverage infected with 25% of Monilla (Moniliophthora roreri Cif & Par), adding a tropical fruit called Guayaba (Psidium guajava L.). A completely randomized design was applied, with five treatments and four replicates. To obtain the differences among the treatments, it was used the test of multiple ranges of Tukey with 5% of probability, the treatments were performed from five experimental clones (Witnesses: ETT-103, CCAT-46-57, CCAT-46-75, CCAT-46-88, CCAT-46-98) taken from the Experimental farm "La Represa". For the evaluation of physico-chemical parameters, the following variables were analyzed (acidity, ° Brix, PH, potassium, humidity, ash, fat, protein, fiber, carbohydrates and energy), the sensory variables (taste, color, taste, smell and texture) and Economic variables (net profit, B/CN ratio and profitability %). In the analysis of variance (ANOVA) it is concluded that in the analyses bromatological T2 contains more energy with a value of 403, 57kcal/100g, in the T1 was determined a value of 0.46% of protein and in T4 was obtained 8.51% of potassium mg/100g; These variables are important indicators for an energy drink. In the sensory valuation of the beverage was applied the non-parametric test Kruskal-Wallis proving that the best treatment was T1 (CCAT-46-57); where the intensity was assessed in each of the attributes established for this organoleptic test. In relation to the economic analysis it was indicated that the ratio B/C for the obtaining of the drink is $1,20 that is to say that for each dollar invested a return of $0,20 was obtained and with a utility of 15,32%. Key words: cocoa powder, cocoa mucilage, guava, beverage.