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可可粘液作为创新的康布恰发酵的新材料

Rossy Rodríguez-Castro¹, Raquel Guerrero¹, Antonio Valero²

¹Facultad de Ciencias de Industria y Producción, Universidad Técnica Estatal de Quevedo, Quevedo 120301, Ecuador.

Foods (Basel, Switzerland)

|June 19, 2024

概括

可可的副产品,如粘液,为健康食品提供营养成分. 发酵成kombucha的CCN-51品种显示出可持续食品开发的巨大潜力.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
可持续发展可持续发展可持续发展

背景情况:

可可可种植园产生了皮,胎盘和粘液等副产品.
这些副产品越来越被认为是健康食品制备的有价值的营养来源.
提升可可副产品的价值与可持续实践和资源效率保持一致.

研究的目的:

评估来自两个品种 (NCFA和CCN-51) 的可可副产品在不同收获季节和成熟阶段的营养特征.
开发和评估一种使用可可粘液的发酵饮料原型 (kombucha).
为了确定一个美味和营养丰富的可可粘结基发酵饮料的最佳条件.

主要方法:

可可粘液的物理化学分析 (酸度,Brix,pH,水分,灰,蛋白质,脂肪,纤维,维生素,糖,多).
开发具有不同粘液度 (40,60,80,100 g/L) 的康布查原型.
感官评估和物理化学分析 (酸度,比克斯值,pH值) 的发酵kombucha.

主要成果:

在雨季收获的CCN-51可可品种表现优越.
使用40g/L国家粘液 (CN40) 的康布查原型获得了最高的消费者接受度.
详细的物理化学分析确定了原始粘液中的关键营养成分.

结论:

可可粘液是开发营养丰富的食品的有希望的成分.
CCN-51品种和特定的发酵参数产生了受欢迎的发酵饮料.
这种价值化策略支持健康,福祉和气候行动的可持续发展目标.

关键词:

西奥布罗玛可可 L.发酵饮料是发酵饮料中的一种.高营养性能的高营养性能.二次组件 (化物) 的二次组件.使用使用使用使用使用使用.价值化的价值化

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