Journal of Food Quality / 2017 / Article / Tab 2

Research Article

Physicochemical Changes of Cocoa Beans during Roasting Process

Table 2

Central composite design and experimental results for the response function.

Runs12345678910111213Not roasting

Temperature000000
Time1.41400000

Moisture0.0250.020.0110.0070.0160.0130.0280.0070.0240.0050.0050.0030.0050.044
0.490.440.370.320.480.440.540.310.380.370.400.350.410.52
pH5.505.355.445.675.365.725.535.555.175.125.055.145.135.27
Total acidity2.762.712.762.023.251.922.852.511.922.001.921.812.016.24
34.2330.7234.3226.5131.7427.7231.7832.9531.9433.8033.1934.3334.3614.71
7.206.898.166.336.816.516.216.3410.9111.5411.4911.9611.503.57
31.6732.6731.1523.4327.8922.9430.0729.1029.8332.0831.4530.3531.498.51
TPC (aqueous extract)0.07660.07690.07530.06280.06740.04850.06780.05780.06700.04840.06570.07700.07290.0554
TPC (ethanolic extract)0.09410.08460.08160.06260.08220.07410.10360.08100.43060.410.40.42030.4690.366
+DPPH (aqueous extract)84.8785.0084.9684.9684.7984.7984.4084.5785.0984.5784.8384.7585.0084.83
+DPPH (ethanolic extract)84.9584.1684.0383.3784.5382.9184.5383.7084.5784.2084.4184.4584.2882.79

capacity (%). Moisture (g water g−1 dm−1); total acidity (ml NaOH g−1); TPC (mg EAG ml−1); DPPH (%).

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