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

Table 3

Coded and uncoded values of the variables studied and percentage of reduction in viscosity in cocoa pulp treated with polygalacturonase from Aspergillus niger.

Assay	Enzyme (μL/100 g)	Temperature (°C)	Time (min)	Enzyme (μL/100 g)	Temperature (°C)	Time (min)	Reduction of viscosity (%)
1	−1.000	−1.000	−1.000	282.0	40.0	20.0	50.54
2	−1.000	−1.000	1.000	282.0	40.0	50.0	54.28
3	−1.000	1.000	−1.000	282.0	70.0	20.0	30.86
4	−1.000	1.000	1.000	282.0	70.0	50.0	23.50
5	1.000	−1.000	−1.000	818.0	40.0	20.0	47.18
6	1.000	−1.000	1.000	818.0	40.0	50.0	58.02
7	1.000	1.000	−1.000	818.0	70.0	20.0	42.19
8	1.000	1.000	1.000	818.0	70.0	50.0	26.99
9	−1.682	0.000	0.000	100.0	55.0	35.0	57.14
10	1.682	0.000	0.000	1000.0	55.0	35.0	53.53
11	0.000	−1.682	0.000	550.0	30.0	35.0	53.53
12	0.000	1.682	0.000	550.0	80.0	35.0	0.00
13	0.000	0.000	−1.682	550.0	55.0	10.0	48.67
14	0.000	0.000	1.682	550.0	55.0	60.0	60.76
15	0.000	0.000	0.000	550.0	55.0	35.0	54.65
16	0.000	0.000	0.000	550.0	55.0	35.0	51.04
17	0.000	0.000	0.000	550.0	55.0	35.0	58.40
18	0.000	0.000	0.000	550.0	55.0	35.0	52.66

The values are means of three replicates.