<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532019000300233</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v86n210.75814</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la fermentación y calidad final de cinco clones de cacao proveniente del departamento del Huila, Colombia]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Horta-Téllez]]></surname>
<given-names><![CDATA[Heidi Briggity]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sandoval-Aldana]]></surname>
<given-names><![CDATA[Angelica Piedad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garcia-Muñoz]]></surname>
<given-names><![CDATA[Maria Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cerón-Salazar]]></surname>
<given-names><![CDATA[Ivonne Ximena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Tolima Programa de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación Nataima Corporación Colombiana de Investigación Agropecuaria. AGROSAVIA ]]></institution>
<addr-line><![CDATA[Espinal-Chicoral Tolima]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<volume>86</volume>
<numero>210</numero>
<fpage>233</fpage>
<lpage>239</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532019000300233&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532019000300233&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532019000300233&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days, being the latter a regular type. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En el presente trabajo se estudió la microfermentación de cinco clones de cacao, ICS 01, ICS 95, ICS 39, TSH 565 y CCN 51, provenientes del departamento del Huila, Colombia. Estos clones se caracterizaron por sus propiedades fisicoquímicas seguidos por su proceso de fermentación. Durante el proceso, se registró el comportamiento de temperatura, pH, acidez total, polifenoles totales e índice de fermentación. Adicionalmente, se realizó la prueba física de corte al final del proceso y la evaluación sensorial del licor de cacao, con el fin de determinar un perfil sensorial de cada material. Los resultados mostraron que los tiempos de fermentación fueron de cinco días para ICS 95 e ICS 01, este ultimo un cacao tipo corriente. Los otros clones ICS 39, TSH 565 and CCN 51, requirieron seis días de fermentación, alcanzado un tipo premium. La definición de parámetros de fermentación permite mejorar la calidad final de cacao y así aumentar su valor comercial.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[cutting test microfermentation]]></kwd>
<kwd lng="en"><![CDATA[polyphenols quality]]></kwd>
<kwd lng="en"><![CDATA[sensory profile]]></kwd>
<kwd lng="es"><![CDATA[prueba de corte microfermentacion]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[prueba sensorial]]></kwd>
</kwd-group>
</article-meta>
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