Influencia de la fermentación del cacao y del uso de cultivos iniciadores sobre las características organolépticas del chocolate: un análisis integral

Berenice Sarahí  Rosales-Valdívia; Laura García-Curiel; Jesús Guadalupe Pérez-Flores; Elizabeth Contreras-López; Emmanuel Pérez-Escalante; Coral García-Mora

doi:10.29057/icbi.v12i23.12047

Autores/as

Berenice Sarahí Rosales-Valdívia Universidad Autónoma del Estado de Hidalgo | Hidalgo | México. https://orcid.org/0009-0005-2833-9190
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo | Hidalgo | México. https://orcid.org/0000-0001-8961-2852
Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo | Hidalgo | México. https://orcid.org/0000-0002-9654-3469
Elizabeth Contreras-López Universidad Autónoma del Estado de Hidalgo | Hidalgo | México. https://orcid.org/0000-0002-9678-1264
Emmanuel Pérez-Escalante Universidad Autónoma del Estado de Hidalgo | Hidalgo | México. https://orcid.org/0000-0002-4268-9753
Coral García-Mora Universidad Autónoma del Estado de Morelos | Morelos | México. https://orcid.org/0009-0002-8617-9859

DOI:

https://doi.org/10.29057/icbi.v12i23.12047

Palabras clave:

Cacao, fermentación, cultivos iniciadores, características organolépticas, calidad del chocolate

Resumen

La falta de reproducibilidad en la fermentación tradicional de las habas de cacao puede generar variaciones en las características organolépticas del chocolate, siendo un desafío para mantener estándares consistentes. Esta revisión analizó la influencia de la fermentación y cultivos iniciadores en la producción de chocolate, ofreciendo un panorama general de los factores que afectan su calidad organoléptica. Se abordó la relevancia económica y cultural del cacao y el ciclo de producción del chocolate, destacando la importancia de la fermentación y de sus factores críticos. Los hallazgos revelaron que la fermentación con cultivos iniciadores específicos mejora la degradación de la pulpa, aumenta la producción de metabolitos deseables y enriquece el perfil de sabor y aroma del chocolate, incluyendo sabores a caramelo, frutados, ácidos y amargos, además de incrementar el contenido de polifenoles y flavonoides. En conclusión, la implementación de cultivos iniciadores es clave paramejorar la calidad y consistencia del chocolate, contribuyendo a la producción de chocolates de alta calidad.

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2.4 promedio

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32% con financiadores

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11%

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Editora:: Universidad Autónoma del Estado de Hidalgo

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