Use of mocambo cocoa mucilage (Theobroma bicolorHump & Bonpl.) to obtain nectar

Abstract

The objective of this research was to take advantage of the mucilage of Mocambo cocoa (Theobroma bicolor Hump & Bonpl.) to obtain nectar. A completely randomized design with a bifactor arrangement was used for the comparison of the means, as factor A the concentrations of mocambo cocoa mucilage (25%, 50% and 100%) and as factor B (CMC and without CMC) as a stabilizer. The variables studied were physicochemical, microbiological and sensory analysis. A viscosity of 69.92, turbidity of 54.37, °Brix of 13.23, pH of 3.45 and a titratable acidity of 0.42 were obtained. Colorimetry did not present significant differences in its results. The treatment with 25% Mocambo cocoa mucilage showed greater liking and preference on the part of the tasters. The use of mucilage obtained from Mocambo cocoa can be used as a by-product in the food industry.