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

Table 7

Average values with standard deviation of volumetric productivity of ethanol by the commercial yeast for fermentation at 15°C and 22°C with the addition of cocoa pulp at the concentrations of 10%, 30%, and 49% to the malt wort after 96 h of fermentation.

Pulp concentration (%)	Qp (g.L/h)
	Yeast S-23	Yeast S-04
0	0.43^a ± 0.00	0.53^a ± 0.00
10	0.47^b ± 0.00	0.55^b ± 0.00
30	0.48^c ± 0.00	0.56^c ± 0.00
49	0.47^b ± 0.00	0.55^b ± 0.00

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