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

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