Resumo

CRIOLLO-NUNEZ, Jenifer; SANDOVAL-ALDANA, Angelica-Piedad  e  MENDEZ-ARTEAGA, John-Jairo. Roasting dynamics effect on the properties of copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.) liquor. Acta Agron. [online]. 2020, vol.69, n.4, pp.285-292.  Epub 12-Out-2021. ISSN 0120-2812.  https://doi.org/10.15446/acag.v69n4.87583.

In a joint work between Universidad del Tolima and Corporación Colombiana de Investigación Agropecuaria (Agrosavia) in Nataima, Colombia, toasting curves of Copoazú almonds (Theobromagrandiflorum) were generated in which the effect of time (20 and 25 minutes) and temperature (° C) (115, 120 and 130) on the chemical and sensory characteristics of the liquor, classified as fine, and on the aroma due to its fruity notes in its sensory profile, were assessed. Quality index of the fruit fat were determined. It was found that, at 130 ° C for 25 minutes, significant variations (P <0.05) were generated in chemical parameters such as total sugar, protein and fat content, which decreased 62.7, 47.99 and 40.7%, respectively, compared to the same parameters found in the control treatment without baking. Treatments showed that copoazú almonds are sensitive to high temperatures, presenting sensory defects such as burnt aroma in roasted almonds at 130 ° C and 120 ° C. The almonds roasted at 115 ° C presented characteristic aromas of fruity, floral, nutty and sweet. The best treatment for copoazú almonds was 115 ° C for 25 minutes, achieving with it the best sensory expression and the lowest loss of macronutrients from the paste, without negative effect on the quality of the fat.

Palavras-chave : Acidity index; Copoazú paste; Peroxides; Physicochemical properties; Sensory properties.

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