Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans
Table 1
Fatty acids of snack bars in various steaming times of cocoa beans.
Steaming time (minutes)
Fatty acid (%)
Oleic (C18 : 1)
Palmitic (C16 : 1)
Stearic (C18 : 0)
Linoleic (18 : 2)
Linolenic (C18 : 3)
Myristic (C14 : 1)
0
59.48 ± 3.02b
12.76 ± 1.99d
0.09 ± 0.02e
0.95 ± 0.04c
0.046 ± 0.002e
0.003 ± 0.001e
15
62.14 ± 3.14ab
13.11 ± 1.24d
1.00 ± 0.09d
1.00 ± 0.02c
0.052 ± 0.003d
0.010 ± 0.007e
25
64.85 ± 1.72a
22.24 ± 1.17c
1.51 ± 0.07bc
1.28 ± 0.03b
0.116 ± 0.003b
0.024 ± 0.003d
35
65.35 ± 1.98a
24.15 ± 0.48b
1.64 ± 0.07b
1.39 ± 0.08ab
0.122 ± 0.002a
0.028 ± 0.004cd
45
66.79 ± 2.02a
26.69 ± 0.95a
1.83 ± 0.06a
1.52 ± 0.07a
0.125 ± 0.003a
0.035 ± 0.004bc
55
65.60 ± 2.08a
25.43 ± 0.87ab
1.62 ± 0.05b
1.43 ± 0.04ab
0.120 ± 0.004ab
0.042 ± 0.005b
65
64.96 ± 1.88a
24.44 ± 0.65b
1.47 ± 0.03c
1.28 ± 0.03b
0.095 ± 0.005c
0.054 ± 0.002a
CV (%)
3.72
4.79
6.04
9.53
2.86
16.30
Notes. Values are means ± standard deviation; means followed by the different letters in the same column indicate significance by Duncan multiple range test (). CV = coefficient of variance.