Transformación de semilla a grano de cacao bajo condiciones controladas de proceso como alternativa para la valorización poscosecha

Becerra García, Lili Dahiana

dc.contributor.advisor	Ruiz, Ruth Yolanda
dc.contributor.advisor	Escobar, Sebastián
dc.contributor.author	Becerra García, Lili Dahiana
dc.date.accessioned	2024-03-19T12:58:09Z
dc.date.available	2024-03-19T12:58:09Z
dc.date.issued	2023-10-19
dc.identifier.uri	http://hdl.handle.net/10818/59496
dc.description	309 páginas	es_CO
dc.description	309 páginas	es_CO
dc.description.abstract	Cocoa, a versatile crop with rich historical significance, continues to hold cultural, social, and economic value worldwide. Therefore, enhancing the quality of chocolates through controlled cocoa seed transformation is of utmost importance, particularly in the chocolate industry, where consumers expect products that exhibit exceptional sensory characteristics and functional properties inherent in the composition. The cocoa seed transformation under controlled process conditions is in continuous development and seeks to consolidate itself as an emerging technology that offers benefits over spontaneous fermentation. The controlled transformation serves as the central focus of the research presented in this doctoral thesis, aiming to understand how the quality of chocolate is influenced depending on the operational variables during the transformation. To reveal it, this research analyzes the physical, chemical, and sensory changes in cocoa seeds and chocolates throughout the process. Various analytical techniques, including spectrophotometry, chromatography, and microscopic techniques, such as confocal laser scanning and scanning electron microscopy, are employed. Additionally, mathematical modeling, multivariate analysis, and image analysis tools are used to enhance the analysis. The results reveal a differentiated effect of organic acids on the microstructure of cocoa seeds during processing. They also highlight the significance of the mass transfer phenomenon in conditioning the seeds to initiate desired chemical reactions. Moreover, the concentration of organic acid emerges as the operational variable with the most significant influence on the content of bioactive compounds and the color parameters exhibited by cocoa matrices, the metabolomic profile of cocoa beans, and the volatile compound and sensory profiles of chocolates, playing a crucial role in the development of sensory notes, such as fruity, nutty, or sweet characteristics. These findings provide valuable insights into optimizing cocoa processing techniques and developing alternative approaches based on the dynamics of quality-related compound formation. Furthermore, they provide valuable guidance for positioning and expanding the exportable national cocoa supply in the market segment focused on high-quality products.	es_CO
dc.format	application/pdf	es_CO
dc.language.iso	eng	es_CO
dc.publisher	Universidad de La Sabana	es_CO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject.other	Cocoa seed-controlled transformation
dc.subject.other	Fine aroma cocoa
dc.subject.other	Organic acids
dc.subject.other	Quality-related compounds
dc.subject.other	Chocolate
dc.title	Transformación de semilla a grano de cacao bajo condiciones controladas de proceso como alternativa para la valorización poscosecha	es_CO
dc.title.alternative	Cocoa seed transformation under controlled process conditions as an alternative for postharvest valorization	es_CO
dc.type	doctoral thesis	es_CO
dc.type.hasVersion	publishedVersion	es_CO
dc.rights.accessRights	embargoedAccess	es_CO
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thesis.degree.discipline	Facultad de Ingeniería	es_CO
thesis.degree.level	Doctorado en Biociencias	es_CO
thesis.degree.name	Doctor en Biociencias	es_CO