INFLUENCE OF THE TYPE OF CACAO (Theobroma cacao L.) IN THE CHARACTERISTICS OF FERMENTING AND DRYING

Abstract

The influence of the type of cacao (Theobroma cacao L.) on the characteristics of fermented cacao in wood boxes and dried in a greenhouse-type solar dryer was evaluated, of the clones H12, H13, RIM 44, RIM 88, RIM 105, CARMELO, CRIOLLO INIFAP and LAGARTO, which were processed the day after collection. The fermentation was carried out for five days, with removal of the fermented pulp every 24 h. The drying was done for five days. The physical characteristics of the grain were measured, as well as the chemical quality profile. The fermentation index presented an increase as the fermentative process advanced, reaching 45 to 58 % on day 2, and values above 95 % on day 5. The fermentation time in wooden boxes, of the grains of clones RIM 44, RIM 88, RIM 105, CARMELO and CRIOLLO INIFAP, is four days. The drying to 7 % moisture in a greenhouse-type drier lasted five days in grains of clones RIM 44, RIM 88, RIM 105, CARMELO and CRIOLLO INIFAP. Under these conditions, the grains of clones H12, H13 and LAGARTO were dried in six days. During drying, the moisture, acidity, tannins and cotyledon proteins decreased, but the pH increased. In conclusion, the physical-chemical profile of the dry grain varied in function of the clones evaluated, which presented great potential in the chocolate industry due to their high fat content and good antioxidant capacity