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

Table 6

Analysis of sugars and organic acids in the wort (g/L).

Parameters	Pulp percentage (%)
	0%	10%	30%	49%
Glucose	9.87^a ± 0.016	16.67^b ± 0.02	25.18^c ± 0.02	38.73^d ± 0.01
Fructose	1.63^a ± 0.05	9.45^b ± 0.05	11.85^c ± 0.03	16.43^d ± 0.03
Maltose	58.63^a ± 0.02	51.70^b ± 0.01	43.85^c ± 0.01	26.9^d ± 0.01
Maltotriose	14.62^a ± 0.03	12.33^b ± 0.03	10.77^c ± 0.02	9.33^d ± 0.01
Citric acid	0.72^a ± 0.015	0.86^a ± 0.02	2.90^b ± 0.04	3.95^c ± 0.06
Acetic acid	0.65^a ± 0.12	0.64^a ± 0.33	0.56^b ± 0.35	0.37^c ± 0.32
Malic acid	0.2^a ± 0.02	0.71^b ± 0.015	1.8^c ± 0.011	2.5^d ± 0.012
Succinic acid	4.44^a ± 0.02	3.37^b ± 0.02	3.04^c ± 0.03	2.13^d ± 0.03
Formic acid	0.91^a ± 0.02	0.91^a ± 0.023	0.93^b ± 0.21	0.93^b ± 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.