A fermented snack-type drink was developed from cocoa mucilage, this by-product was used due to its greatwaste, which is rich in macro and micronutrients. For this, we worked with a prototype in stainless steel, inorder to obtain a safe drink, for which a sensory analysis was carried out, with which...
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| Main Author: | |
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| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/sennova/article/view/4261 |
| _version_ | 1862443657888530432 |
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| author | Gaitán Velásquez, Juan Carlos |
| author_facet | Gaitán Velásquez, Juan Carlos |
| description | A fermented snack-type drink was developed from cocoa mucilage, this by-product was used due to its greatwaste, which is rich in macro and micronutrients. For this, we worked with a prototype in stainless steel, inorder to obtain a safe drink, for which a sensory analysis was carried out, with which it was concluded that theindependent variables of the product significantly influence the characteristics evaluated to the grain of cocoa.In addition, a product performance was obtained which represents a profitability in the commercialization. Theproduct label was designed in accordance with the requirements established by the regulations. |
| format | Article |
| id | citeisa-4261 |
| institution | OJS - REV_SENNOVA |
| record_format | dc |
| spellingShingle | Preparation of an appetizer-type fermented drink from cacao mucilago Santander varieties Gaitán Velásquez, Juan Carlos |
| title | Preparation of an appetizer-type fermented drink from cacao mucilago Santander varieties |
| url | https://revistas.sena.edu.co/index.php/sennova/article/view/4261 |
