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Evaluación del proceso de elaboración de harina de cáscara de cacao (theobroma cacao) para alimento porcino

Author

Listed:
  • Iván Patricio Viteri García
  • Wendy Joana Vélez Sarmiento
  • Enrique Javier Tandazo Delgado
  • Ana O. Guillén Tufiño

Abstract

En esta investigación se aplicó un diseño AxBxC (2x2x2), utilizando tres factores de estudio A: Variedades de cáscara de cacao (nacional y CCN51). B: Temperaturas de secado: (60°Cx 24 horas) y (45°Cx 36 horas), C: Tipo de antioxidante (metabisulfito de sodio y ácido cítrico). En el presente proyecto, tiene como finalidad determinar la influencia de los factores de estudio en las características bromatológicas como: humedad, pH, cenizas, proteínas, grasa, y fibra; para evaluar estos factores y sus respectivos niveles, se realizó la prueba de Tukey al 5%. De acuerdo a los resultados obtenidos de los tratamientos, se consideró el mejor tratamiento al T2: Cáscara de cacao nacional + Temperatura de secado de 60°Cx 24 horas + à cido Cítrico.

Suggested Citation

  • Iván Patricio Viteri García & Wendy Joana Vélez Sarmiento & Enrique Javier Tandazo Delgado & Ana O. Guillén Tufiño, 2020. "Evaluación del proceso de elaboración de harina de cáscara de cacao (theobroma cacao) para alimento porcino," Revista Caribeña de Ciencias Sociales, Servicios Académicos Intercontinentales SL, issue 2020-01, January.
    • Handle: RePEc:erv:rccsrc:y:2020:i:2020-01:22
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