Preparation of an appetizer-type fermented drink from cacao mucilago Santander varieties

Abstract

A fermented snack-type drink was developed from cocoa mucilage, this by-product was used due to its great
waste, which is rich in macro and micronutrients. For this, we worked with a prototype in stainless steel, in
order to obtain a safe drink, for which a sensory analysis was carried out, with which it was concluded that the
independent variables of the product significantly influence the characteristics evaluated to the grain of cocoa.
In addition, a product performance was obtained which represents a profitability in the commercialization. The
product label was designed in accordance with the requirements established by the regulations.