Resumo

VILLARROEL-BASTIDAS, José; ANGULO-ORTEGA, Gabriela del Carmen  e  BRIONES-BITAR, Josué. Reducing sugars degradation in cocoa mucilage to produce bioethanol. Rev.fac.ing.univ. Antioquia [online]. 2023, n.108, pp.98-106.  Epub 28-Set-2023. ISSN 0120-6230.  https://doi.org/10.17533/udea.redin.20220992.

The mucilage is a component of the cocoa pod; it is composed of the fruit's mesocarp and represents 15-20% of the weight of the fresh bean. The high content of reducing sugars found in the mucilage of the CCN-51 (7.42%) and Nacional (11.36%) varieties allowed the mucilage to be easily degraded and, in this way to obtain bioethanol, which was subjected to further analyses to determine the physicochemical characteristics. The analyses carried out on the degradation of cocoa mucilage CCN51 were: pH 4.07, 12.9 Total solids, 0.9% total acidity, 60 °GL, turbidity of 2.93 NTU, the density of 0.91 g/cm3, and specific heat 0.92 kJ/Kg °C. In comparison, the National variety obtained a pH of 4.67, 13.6 total solids, total acidity of 1.7 g/cm3, 52 °GL, turbidity of 9.33 NTU, and a density of 0.93 g/cm3, and specific heat of 0.95 kJ/Kg °C. Saccharomyces cerevisiae yeast concentration applied to obtain bioethanol, for best results, is 0.05%. This allowed that, during the bioethanol fermentation process, the sugars are more easily oxidised from the cocoa mucilage to produce a higher alcohol content.

Palavras-chave : Cocoa; varieties; mucilage; yeast; Cacao; variedades; mucílago; levadura.

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