<?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>1909-8367</journal-id>
<journal-title><![CDATA[Entre Ciencia e Ingeniería]]></journal-title>
<abbrev-journal-title><![CDATA[Entre Ciencia e Ingenieria]]></abbrev-journal-title>
<issn>1909-8367</issn>
<publisher>
<publisher-name><![CDATA[Universidad Católica de Pereira]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1909-83672023000100047</article-id>
<article-id pub-id-type="doi">10.31908/19098367.2829</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características físicas, fisicoquímicas y sensoriales de granos de cacao (Theobroma cacao) variedad FTA-4 cosechado en el departamento de Arauca evaluado en condiciones de fermentación y secado variables]]></article-title>
<article-title xml:lang="en"><![CDATA[Physical, physicochemical and sensory characteristics of cocoa beans (Theobroma cacao) variety FTA-4 harvested in the department of Arauca, evaluated under variable fermentation and drying conditions]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Armenta]]></surname>
<given-names><![CDATA[J.E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olarte]]></surname>
<given-names><![CDATA[D. F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rincón]]></surname>
<given-names><![CDATA[J.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[M.P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Servicio Nacional de Aprendizaje SENA  ]]></institution>
<addr-line><![CDATA[ Arauca]]></addr-line>
</aff>
<aff id="Af3">
<institution><![CDATA[,AGROSAVIA  ]]></institution>
<addr-line><![CDATA[Villavicencio Meta]]></addr-line>
</aff>
<aff id="Af4">
<institution><![CDATA[,aff4  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>17</volume>
<numero>33</numero>
<fpage>47</fpage>
<lpage>54</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1909-83672023000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1909-83672023000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1909-83672023000100047&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las nuevas variedades de cacao como el clon FTA-4 proveniente del departamento de Arauca - Colombia, poseen una insipiente revisión científica, entonces se permitió evaluar el comportamiento del beneficio de granos. En la fase de fermentación, se analizó el tiempo de residencia del grano (4 días o 6 días) y durante la operación de secado se observó el comportamiento frente al secado natural solar y un secado convectivo asistido, las variables respuesta que se analizaron físicas como % de granos bien fermentados, índice de grano, variables de índole fisicoquímico como él % de grasa, de proteína y de cenizas totales, por último se evaluó las características sensoriales de sabor y aroma permitieron generar la evaluación. Se obtuvo una aumentada tasa de aprobación en granos que fermentaron por 6 días y cuyo secado en especial fue artificial (&lt; 94% de granos bien fermentados), además que la relación entre los factores es determinante para aumentar o disminuir este parámetro. El índice de grano no se vio afectado significativamente por los factores, fue constante de 1,96±0,013 g / grano. En el apartado fisicoquímico se reportó evidencia estadística de la incidencia del tipo de secado y el tiempo de fermentación, en la concentración tanto de proteínas como de grasa, siendo el secado artificial mejor para cacaos fermentados por 4 días aumentar el contenido graso (54.6 %p/p). La cantidad de proteína de granos de cacao aumento en granos secados naturalmente de 6 días (11,51±0,071%) de fermentación sin tener una incidencia significativa de los factores independientes. Mediante un análisis sensorial se logró identificar el perfil del cacao FTA-4 de Arauca, y evaluado en las variaciones de los diferentes factores, identificando que granos secados naturalmente y fermentados por 6 días destaco en el panel destacó menor sensación de sabores y aromas ácidos y amargos que reducen la calidad del cacao en la producción de chocolate.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ Abstract The new varieties of cocoa, such as the FTA-4 clone from the department of Arauca - Colombia, have an incipient scientific review, so it could evaluate the behavior of the benefit of beans. In the fermentation phase, the residence time of the grain was analyzed (4 days or 6 days) and during the drying operation the behavior against natural solar drying and assisted convective drying was observed, the response variables that were analyzed physical as % of well-fermented grains, grain index, variables of a physicochemical nature such as % of fat, of protein and total ashes, finally the sensory characteristics of flavor and aroma were evaluated allowed to generate the evaluation. An increased approval rate was obtained in grains that were fermented for 6 days and whose drying was artificial (&lt; 94% of well-fermented grains), in addition, the relationship between the factors is decisive to increase or decrease this parameter. The grain index was not significantly affected by the factors, it was constant at 1.96±0.013 g/grain. In the physicochemical section, statistical evidence was reported of the incidence of the type of drying and the fermentation time, in the concentration of both proteins and fat, being the best artificial drying for fermented cocoas for 4 days to increase the fat content (54.6 % w / w). The amount of cocoa bean protein increased in naturally dried beans from 6 days (11.51±0.071%) of fermentation without having a significant incidence of independent factors. Through a sensory analysis, it was possible to identify the profile of the FTA-4 cocoa of Arauca and evaluated the variations of the different factors identifying that naturally dried and fermented beans for 6 days I highlight in the panel highlight less sensation of acid and bitter flavors and aromas that reduce the quality of cocoa in the production of chocolate.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Arauca]]></kwd>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[economía rural]]></kwd>
<kwd lng="es"><![CDATA[fisicoquímica]]></kwd>
<kwd lng="es"><![CDATA[análisis Sensorial]]></kwd>
<kwd lng="es"><![CDATA[variedad nueva]]></kwd>
<kwd lng="en"><![CDATA[Arauca]]></kwd>
<kwd lng="en"><![CDATA[cocoa]]></kwd>
<kwd lng="en"><![CDATA[rural economy]]></kwd>
<kwd lng="en"><![CDATA[physical chemistry]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[new variety]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#8220;The Evolution of Cultivated Cacao&#8221;,]]></article-title>
<source><![CDATA[Evolution (N. Y).,]]></source>
<year>1957</year>
<volume>11</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>381</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
