Journal of Food Quality / 2017 / Article / Tab 3

Research Article

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.

SourceRegressionLinearSquareInteractionResidual errorLack of fitPure errorTotal

Sum of squaresMoisture0.0000110.0008798.68
0.00.0062370.002280.0558388.82
pH0.0421170.007380.6060093.05
Total acidity0.119020.190010.025882.743893.10
64.50214.6386412.49864.0453276.982283.79
77.56350.86190.573801.841740.5595870.657797.39
93.339738.993935.6309818.998722.096718.7163.38067115.6380.89
TPC (aqueous extract)0.016910.013580.001540.02925430.015920.013320.0464437.01
TPC (ethanolic extract)0.41010.000020.00290.002830.365899.20
DPPH (aqueous extract)0.114950.017210.090370.007370.3562590.168700.4816726.03
DPPH (ethanolic extract)3.3638240.003860.2925650.084603.625091.92

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

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