<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122020000400285</article-id>
<article-id pub-id-type="doi">10.15446/acag.v69n4.87583</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la dinámica de tostado sobre las propiedades del licor de copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Roasting dynamics effect on the properties of copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.) liquor]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Criollo-Nuñez]]></surname>
<given-names><![CDATA[Jenifer]]></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[Méndez-Arteaga]]></surname>
<given-names><![CDATA[John-Jairo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Corporación Colombiana de Investigación agropecuaria Agrosavia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Tolima  ]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>69</volume>
<numero>4</numero>
<fpage>285</fpage>
<lpage>292</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122020000400285&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122020000400285&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122020000400285&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En un trabajo conjunto entre la Universidad del Tolima y la Corporación Colombiana de Investigación Agropecuaria (Agrosavia) en el Centro de Nataima, Colombia, se generaron curvas de tostión de almendras de Copoazú (Theobroma grandiflorum) evaluando el efecto del tiempo (20 y 25 minutos) y la temperatura (°C) (115, 120 y 130) sobre las características químicas y sensoriales del licor, catalogado como fino, y del aroma por poseer notas frutales en su perfil sensorial. De igual forma, se determinaron los índices de calidad de la grasa del fruto. Se encontró que, a 130 °C durante 25 minutos se generaron variaciones significativas (P &lt; 0.05) en parámetros químicos como contenido de azúcares totales, proteína y grasa, los que decrecieron 62.7, 47.99 y 40.7%, respectivamente, en comparación con los mismos parámetros encontrados en el tratamiento control sin horneado. Los tratamientos evaluados mostraron que las almendras de copoazú son sensibles a altas temperaturas, presentando defectos sensoriales como aroma quemado en almendras tostadas a 130 °C y 120 °C. Las almendras tostadas a 115 °C presentaron aromas característicos a frutal, floral, nuez y dulce. El mejor tratamiento para almendras de copoazú fue de 115 °C por 25 minutos, logrando con él la mejor expresión sensorial y las menores pérdidas de macronutrientes de la pasta, sin efecto negativo sobre la calidad de la grasa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 &lt;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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Índice de acidez]]></kwd>
<kwd lng="es"><![CDATA[Pasta de copoazú]]></kwd>
<kwd lng="es"><![CDATA[Peróxidos]]></kwd>
<kwd lng="es"><![CDATA[Propiedades sensoriales]]></kwd>
<kwd lng="es"><![CDATA[Propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[Acidity index]]></kwd>
<kwd lng="en"><![CDATA[Copoazú paste]]></kwd>
<kwd lng="en"><![CDATA[Peroxides]]></kwd>
<kwd lng="en"><![CDATA[Physicochemical properties]]></kwd>
<kwd lng="en"><![CDATA[Sensory properties]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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