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

Table 4

Experimental conditions and results of the percentage of reduction in the viscosity of the cocoa pulp using pectinolytic enzymes for validation of the model.

Assay	Temperature (°C)	Time (min)	Predicted	Observed	Standard error (%)
1	55.0	47.5	54.72	64.92a	18
2	42.5	60.0	64.37	64.75a	0.59
3	42.5	50.6	77.04	65.71a	14.7