Obtención de crema de chocolate adicionado fruta de pan mediante la reutilización de cacao (Theobroma cacao L.) susceptible a monilia (Moniliophthora roreri Cif y Par)

The research was carried out at the Experimental Farm "La Represa" owned by the State Technical University of Quevedo and the Agroindustrial Laboratory of the Equinoctial Technological University, Santo Domingo de los Tsáchilas. The objective was to extract cocoa paste from five experimental clones susceptible to monilla by adding breadfruit to obtain chocolate cream. For the determination between treatments, Tukey's multiple range test was used (p≥0.05), with a completely randomized design of five treatments and four repetitions. Experimental responses were (moisture, dry matter, ashes, organic matter, ethereal extract, total nitrogen, viscosity, energy and brix degrees), the sensory analysis variables were: taste, color, flavor, smell and texture and were evaluated using a scale of four points and economic variables (net profit, B/C ratio and profitability). Based on the statistical analysis, it was determined that T2 (CCAT-4675) is the one that stands out for its low moisture content (0.54%), ash (1.14%), ether extract (27.63%), elements non-nitrogenated (65.45%) and crude protein (5.78%). In sensory attributes, the non-parametric Kruskal-Wallis test was applied, indicating that T2 (CCAT-4675) presented the best sensory profile. Regarding the economic analysis, it was indicated that the benefit/cost ratio corresponds to USD$1.20; In other words, for every dollar invested, USD$0.20 of profit is generated with a return of 20% on the chocolate cream. La investigación se realizó en la Finca Experimental “La Represa” propiedad de la Universidad Técnica Estatal de Quevedo y el Laboratorio Agroindustrial de la Universidad Tecnológica Equinoccial sede Santo Domingo de los Tsáchilas. El objetivo fue extraer pasta de cacao de cinco clones experimentales susceptibles a la monilla adicionando fruta de pan para la obtención de crema de chocolate. Para la determinación entre tratamientos se utilizó la prueba de rangos múltiples de Tukey (p≥0,05), con un diseño completamente al azar de cinco tratamientos y cuatro repeticiones. Respuestas experimentales fueron (humedad, materia seca, cenizas, materia orgánica, extracto etéreo, nitrógeno total, viscosidad, energía y grados brix), las variables del análisis sensorial fueron: gusto, color, sabor, olor y textura y se evaluaron utilizando una escala de cuatro puntos y variables económicas (beneficio neto, relación B/C y rentabilidad). En base al análisis estadístico se determinó que el T2 (CCAT-4675) es el que sobresale por