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

Table 5

Chemical analysis of the wort.

Parameters	Pulp percentage (%)
	0%	10%	30%	49%
pH	5.30^a ± 0.01	4.80^b ± 0.015	4.50^c ± 0.012	4.00^d ± 0.02
Humidity (g/100 g)	90.86^a ± 0.08	91.02^b ± 0.02	91.1^b ± 0.021	91.80^c ± 0.03
Total titratable acid (meq NaOH/100 g)	1.76^a ± 0.05	1.81^b ± 0.08	1.85^c ± 0.01	1.95^d ± 0.04
Reducing sugars (g/100 g)	11.51^a ± 0.02	11.64^a ± 0.01	17.46^b ± 0.01	17.55^b ± 0.03
Total sugars (g/100 g)	12.43^a ± 0.03	12.22^a ± 0.04	17.92^b ± 0.06	18.18^b ± 0.09
Raw protein (g/100 g)	1.64^a ± 0.17	1.60^b ± 0.23	1.56^c ± 0.25	1.53^d ± 0.35
Soluble solids (°Brix)	12.4^a ± 0.01	12.5^a ± 0.01	14.8^b ± 0.01	16.10^c ± 0.01
Color (EBC)	15.1^a ± 0.02	15.11^a ± 0.03	13.8^b ± 0.21	12.01^c ± 0.15

Values marked with the same identification on the same line between the partial means do not differ significantly (), according to the Tukey test.