Journal of Food Quality / 2017 / Article / Tab 4

Research Article

Physicochemical Changes of Cocoa Beans during Roasting Process

Table 4

Regression coefficients of the second-order polynomial for the response variables.

Coefficients

Moisture0.004072
0.382
pH5.1225
Total acidity1.932
33.523
11.48
31.0405
TPC (aqueous extract)0.066258
TPC (ethanolic extract)0.425
+DPPH (aqueous extract)84.8519
+DPPH (ethanolic extract)84.3863

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

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