Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Table 2

Analysis of free fatty acids and DPPH radical-scavenging activity of snack bar products at several steaming time treatments.

Steaming time (minutes)	Variable of analysis
	Free fatty acid (%)	DPPH IC50 (ppm)
0	1.090 ± 0.108a	43.99 ± 4.23a
15	0.064 ± 0.008b	35.51 ± 1.99b
25	0.060 ± 0.007b	30.47 ± 1.56c
35	0.040 ± 0.006c	29.26 ± 1.87c
45	0.020 ± 0.009d	13.81 ± 3.23d
55	0.018 ± 0.004d	13.02 ± 4.45d
65	0.015 ± 0.006d	12.72 ± 3.77d
CV (%)	6.19	10.06

Notes. Values are means ± standard deviation; means followed by the different letters in the same column indicate significance by Duncan multiple range test (). CV = coefficient of variance.