0.26 AI.pdf - Repositorio Digital UEB

7.2 SUMMARY.
The present investigation was carried out in the Canton Las Naves Provincia
Bolívar, the objectives to carry out this investigation were:
To conserve the natural characteristics of the Pasta of Cocoa by means of the use
of two methods of having toasted and milled in the Canton Las Naves Provincia
Bolívar; to determine the best method of having toasted, to determine the best
method of ground, to identify the most appropriate method that allows to
conserve the organoleptic characteristics of the pasta of cocoa and to establish
the study costo/beneficio of the ended product of the best treatment.
The utilized experimental material was the cocoa. A design bifactorial was
applied totally at random in factorial arrangement 2x2 with 3 repetitions. The
functional analysis was based on a test Tukey to 5% to compare averages of the
treatments.
When carrying out the sensorial evaluation of the organoleptic characteristics:
aroma, color, flavor and texture, when comparing the treatments the panelists
have selected as the best treatment to the T2 (A2B2) that corresponds the one
toasted and ground semi - industrial.
As the treatment T4 (A2B2) the best treatment was determined by means of the
sensorial evaluation he/she was carried out the physiochemical analyses being
inside the parameters demanded in the control regulatory scheme.
He/she was also carried out the analysis costo/beneficio in which was
determined that the total cost of production for the elaboration of Pasta of
Cocoa is of USD 19,00 for each 5 Kg. offering to the processor to the price of USD
35,00 obtaining a gain of USD 16,00 for each 5 Kg. of sold product, obtaining an
utility of 0,45 cents for each overturned dollar.
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