Physicochemical Changes of Cocoa Beans during Roasting Process

Table 3

Analysis of variance on the independent variables as linear, quadratic, and interaction terms on the response variables.

	Source	Regression	Linear	Square	Interaction	Residual error	Lack of fit	Pure error	Total
Sum of squares	Moisture					0.000011			0.00087	98.68
					0.0	0.006237		0.00228	0.05583	88.82
	pH					0.042117		0.00738	0.60600	93.05
	Total acidity				0.11902	0.19001		0.02588	2.7438	93.10
		64.5021			4.63864	12.4986		4.04532	76.9822	83.79
		77.5635	0.8619		0.57380	1.84174		0.55958	70.6577	97.39
		93.3397	38.9939	35.63098	18.9987	22.0967	18.716	3.38067	115.63	80.89
	TPC (aqueous extract)	0.01691	0.01358		0.00154	0.0292543	0.01592	0.01332	0.04644	37.01
	TPC (ethanolic extract)	0.4101			0.00002	0.0029		0.00283	0.3658	99.20
	DPPH (aqueous extract)	0.11495	0.01721	0.09037	0.00737	0.356259		0.16870	0.48167	26.03
	DPPH (ethanolic extract)	3.363824			0.00386	0.292565		0.08460	3.6250	91.92

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