Research Article
Physicochemical Changes of Cocoa Beans during Roasting Process
Table 2
Central composite design and experimental results for the response function.
| Runs | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | Not roasting |
| Temperature | | | | | | | | 0 | 0 | 0 | 0 | 0 | 0 | — | Time | | | | | | | | 1.414 | 0 | 0 | 0 | 0 | 0 | — |
| Moisture | 0.025 | 0.02 | 0.011 | 0.007 | 0.016 | 0.013 | 0.028 | 0.007 | 0.024 | 0.005 | 0.005 | 0.003 | 0.005 | 0.044 | | 0.49 | 0.44 | 0.37 | 0.32 | 0.48 | 0.44 | 0.54 | 0.31 | 0.38 | 0.37 | 0.40 | 0.35 | 0.41 | 0.52 | pH | 5.50 | 5.35 | 5.44 | 5.67 | 5.36 | 5.72 | 5.53 | 5.55 | 5.17 | 5.12 | 5.05 | 5.14 | 5.13 | 5.27 | Total acidity | 2.76 | 2.71 | 2.76 | 2.02 | 3.25 | 1.92 | 2.85 | 2.51 | 1.92 | 2.00 | 1.92 | 1.81 | 2.01 | 6.24 | | 34.23 | 30.72 | 34.32 | 26.51 | 31.74 | 27.72 | 31.78 | 32.95 | 31.94 | 33.80 | 33.19 | 34.33 | 34.36 | 14.71 | | 7.20 | 6.89 | 8.16 | 6.33 | 6.81 | 6.51 | 6.21 | 6.34 | 10.91 | 11.54 | 11.49 | 11.96 | 11.50 | 3.57 | | 31.67 | 32.67 | 31.15 | 23.43 | 27.89 | 22.94 | 30.07 | 29.10 | 29.83 | 32.08 | 31.45 | 30.35 | 31.49 | 8.51 | TPC (aqueous extract) | 0.0766 | 0.0769 | 0.0753 | 0.0628 | 0.0674 | 0.0485 | 0.0678 | 0.0578 | 0.0670 | 0.0484 | 0.0657 | 0.0770 | 0.0729 | 0.0554 | TPC (ethanolic extract) | 0.0941 | 0.0846 | 0.0816 | 0.0626 | 0.0822 | 0.0741 | 0.1036 | 0.0810 | 0.4306 | 0.41 | 0.4 | 0.4203 | 0.469 | 0.366 | +DPPH (aqueous extract) | 84.87 | 85.00 | 84.96 | 84.96 | 84.79 | 84.79 | 84.40 | 84.57 | 85.09 | 84.57 | 84.83 | 84.75 | 85.00 | 84.83 | +DPPH (ethanolic extract) | 84.95 | 84.16 | 84.03 | 83.37 | 84.53 | 82.91 | 84.53 | 83.70 | 84.57 | 84.20 | 84.41 | 84.45 | 84.28 | 82.79 |
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capacity (%). Moisture (g water g−1 dm−1); total acidity (ml NaOH g−1); TPC (mg EAG ml−1); DPPH (%).
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