Research Article
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.
|