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Cocoa is one of the most important raw materials worldwide and serves as the economic backbone for many small and medium-sized farmers. This study aims to evaluate the use of Jackfruit extract (Artocarpus heterophyllus) in the fermentation of cocoa, a crucial process that impacts the physical and sensory quality of the final product by influencing the removal of mucilage and the chemical changes in cocoa. A completely randomized bifactorial design was employed, involving two types of cocoa (Trinitario and Forastero) and three concentrations of Jackfruit extract (0%, 2.0%, and 4.0%), resulting in six treatments and 18 experimental units. Morphological evaluations of the fruit and physicochemical analyses of the cocoa beans (temperature, pH, °Brix) revealed that while Trinitario cocoa exhibited greater initial efficiency, the best treatment was Trinitario cocoa fermented in Rohan-type microfermentation boxes, in accordance with INEN 176 standards. Regarding sensory analysis, Trinitario cocoa fermented in Rohan boxes was the most favored. This research seeks to enhance cocoa fermentation and, consequently, improve the physical and sensory quality of chocolate bars.
