Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

Table 1

Chemical characterization of cocoa pulp, mean values, and standard deviation.

Characteristics	Mean ± standard deviation
Humidity (g/100 g)	86.38 ± 0.09
Ashes (g/100 g)	0.36 ± 0.05
Raw protein (g/100 g)	0.62 ± 0.17
Total lipids (g/100 g)	1.45 ± 0.20
Total sugars (g/100 g)	18.00 ± 0.05
Reducing sugars (g/100 g)	10.41 ± 0.05
Soluble solids (°Brix)	17.00 ± 0.01
Glucose (g/L)	52.11 ± 0.30
Fructose (g/L)	52.35 ± 0.45
pH	3.50 ± 0.01
Total titratable acidity (mEq^−1 in malic acid)	1.00 ± 0.01
Citric acid (g/L)	8.33 ± 0.60
Malic acid (g/L)	6.10 ± 0.50
Succinic acid (g/L)	0.45 ± 0.34
Lactic acid (g/L)	0.43 ± 0.50
Acetic acid (g/L)	0.40 ± 0.44
Pectin (g/100 g) of calcium pectate	0.51 ± 0.01
Starch (g/100 g)	1.07 ± 0.21
Polyphenol (g/100 g)	0.21 ± 0.02

The values are means of three replicates.