Elaboración de un encabezado a partir de la fermentación del mucilago de cacao y aplicaciones gastronómicas.

Abstract

Cocoa being a product in full development in Colombia represents an economic contribution in the agricultural sector. It also generates an environmental problem and probably Phytophthora cacao, which destroys the ears and berries by putrefaction, generating losses from farmers. Due to the nonuse of its organic waste and therefore its discarding in nature. Due to the above, this project aimed to make a fortified wine from the fermentation of the cocoa mucilage and implement it in a gastronomic application.Being a usable residue of the transformation of the berries in the production of the chocolate, the mucilage was employed as raw material of the base product (fortified wine), for this one was required first, a fermented beverage and second, a distillate which was added in the Previous drink to fortify it. For the validation and acceptance of the final product, a sensory analysis was performed in a sample of 50 fifth and sixth semester students of the Technology program in gastronomy of the university Augustinian, Tagaste headquarters, Night Day and 7 professors of Mixology and Oenology. As a result, the base product was accepted and validated by the study population and by the results of the surveys (exploratory and sensory analyses) of the study population, it was possible to make a pairing and implementation in the food industry. of 7 pairing plates 5 were a success with an average of 70% excellent, 30% good and 5 applications 3 have been relevant and accepted with 80% excellent.