<?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>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202018000100164</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación de e. Coli, hongos y levaduras en la harina proveniente de las cascarillas de dos variedades de cacao en Ecuador]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination of e. Coli, fungi and yeasts in flour from the husk of two varieties of cocoa in Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[El Salous]]></surname>
<given-names><![CDATA[Ahmed]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pascual]]></surname>
<given-names><![CDATA[Alina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Agraria del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>República del Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Internacional Iberoamericana  ]]></institution>
<addr-line><![CDATA[ Arecibo]]></addr-line>
<country>Puerto Rico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>10</volume>
<numero>1</numero>
<fpage>164</fpage>
<lpage>167</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202018000100164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202018000100164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202018000100164&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En la presente investigación, se evaluó la presencia de E. coli, hongos y levaduras en la harina proveniente de las cascarillas de las variedades de cacao Nacional Arriba y el cacao CCN51 en Ecuador, para su uso en los procesos de elaboración de galletas, panes y pasteles. Se tomaron cinco muestras de 2000 g cada una, de 5 lotes diferentes para cada variedad de cacao en dos industrias cacaoteras en la provincia del Guayas. Se realizó la molienda con un molino marca Oster, se homogenizaron las muestras y se empacaron 500 g de las cáscaras molidas de cada variedad en fundas de polietileno de baja densidad, para poder realizar los análisis microbiológicos. Las muestras fueron enviadas a un laboratorio certificado para realizar los análisis correspondientes. Debido a que no existe alguna norma de calidad para la harina proveniente de cascarillas de cacao en Ecuador, se aplicaron las normas INEN 616 e INEN 621, las cuales definen los requisitos que debe cumplir la harina de trigo y los chocolates respetivamente para que sea apta para el consumo humano, comprobando que la harina proveniente de las cascarillas de ambas variedades cumple con los criterios establecidos en estas normas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT In the present investigation, the presence of E. coli, fungi and yeasts in the flour produced from the shell of the National Arriba cacao and the CCN51 cacao varieties in Ecuador were evaluated for their use in the process of making cookies, breads and pastries. Five samples of 2000 g each were taken from 5 different lots for each variety of cocoa in two cocoa industries in the province of Guayas. The grinding was carried out with an Oster mill, the samples were homogenized and 500 g of the ground husks of each variety were packed in low density polyethylene sheaths in order to perform the microbiological analyzes. The samples were sent to a certified laboratory for the corresponding analyzes. Because there is no quality standard for flour from cocoa shell in Ecuador, the INEN 616 and INEN 621 standards were applied, which define the requirements that wheat flour and chocolates must comply with in order to be fit for human consumption, verifying that the flour from the husks of both varieties complies with the criteria established in these standards.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cascarillas de cacao]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[E. coli]]></kwd>
<kwd lng="es"><![CDATA[hongos]]></kwd>
<kwd lng="en"><![CDATA[Cocoa shell]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[E. coli]]></kwd>
<kwd lng="en"><![CDATA[fungi]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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