Evaluación integral de la calidad sensorial del cacao

Lucas Fernando Quintana Fuentes; Alberto  García Jerez

doi:10.22490/9789586517782

Comprehensive assessment of the sensory quality of cocoa

Lucas Fernando Quintana Fuentes, ; Alberto García Jerez,

Synopsis

Quality is the consumer’s expectation regarding a product that satisfies a need in an appropriate and pleasing manner. Thus, the food industry must ensure a 100% quality of the food product. With this in mind, the authors of this book, present helpful information that enables readers to gain knowledge on cocoa quality or strengthen existing ones; this by addressing generalities and know-how of cocoa concerning three central aspects of any food such as physical, chemical, and sensory quality. Furthermore, we will discuss the post-harvest process, a high impact factor on cocoa bean’s final quality, to produce derivatives in chocolate, fine chocolate factory, and confectionery. Likewise, we will study critical aspects of the dried cocoa bean physical assessment during its trading. It clearly explains sensory quality assessment as food science, and we guide to develop objective qualifications of the cacao liqueur’s final quality obtained from the dry cocoa bean. Basically, each of the topics addressed in this book exhibit and summarize aspects that, in general terms, have been handled from a holistic quality of cocoa point of view in a field of knowledge, starting with the cocoa cultivation improvement, which involves new challenges. Together with conceptual and normative tools it will allow readers to connect and establish a quality profile in terms of the current demands of domestic and foreign markets, especially on the sensory features of cocoa.

Keywords: cocoa, product quality, agri-food research, theobroma cacao, cocoa cultivation, cocoa harvest

Chapters

Prefacio
Presentation
Cocoa
Cocoa Quality
Harvest and Post-Harvest of Cocoa
Evaluación de la calidad física del cacao : Evaluation of the Physical Quality of Cocoa
Evaluación de la calidad sensorial del cacao : Evaluation of the Sensory Quality of Cocoa
Conclusion

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Lucas Fernando Quintana Fuentes, Universidad Nacional Abierta y a Distancia

Experiencia en la industria de alimentos en el sector de las conservas, bebidas no alcohólicas, cadena productiva del cacao y Productos lácteos con Énfasis en producción, Control, aseguramiento y Gestión de calidad. Actualmente docente Asociado de la Universidad Nacional Abierta y a Distancia - UNAD. Líder del grupo de investigación GIA UNAD grupo reconocido y categorizado en C por Minciencias, Investigador Junior Minciencias, Investigador principal y coinvestigador en proyectos en el sector de alimentos y en calidad integral del cacao. Tecnólogo de alientos de la Universidad de Pamplona. Ingeniero de alimentos de la UNAD. Especialista en dirección de empresas de la Universidad Autónoma de Bucaramanga – UNAB. Magister en Ingeniería en sistemas y calidad y productividad – ITESM. Magister en Ciencia y Tecnología de alimentos de la Universidad de Pamplona.

Alberto García Jerez, Universidad Nacional Abierta y a Distancia

Docente del curso de bioquímica, biología y de otros cursos de la línea de las ciencias básicas. Biólogo graduado de UIS Especialista en química ambiental graduado de UIS Magíster en desarrollo sostenible y medio ambiente graduado de la Universidad de Manizales. Docente e investigador de la Universidad Nacional Abierta y a Distancia – UNAD-Integrante del Grupo de Investigación GIAUNAD CEAD Bucaramanga.

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ISBN-13 (15)

978-958-651-778-2

Fecha de publicación (01):

2021-05-01

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How to Cite

Quintana Fuentes, L. F., & García Jerez, A. (2021). Comprehensive assessment of the sensory quality of cocoa. Sello Editorial UNAD. https://doi.org/10.22490/9789586517782