Tables index

From

Optimization of Cocoa Butter (Theobroma cacao L.) Extraction with Ethanol Using Response Surface Methodology

Antony Y. Palacios, Carlos R. Jiménez, Elza Aguirre, Gilbert Rodríguez, Ronald Ortecho-Llanos, Richerson H. Piscoche-Chinchay, Lucia R. Pantoja-Tirado, Beetthssy Hurtado-Soria, Eudes Villanueva

Journal of Food and Nutrition Research. 2024, 12(11), 482-488 doi:10.12691/jfnr-12-11-2
  • Table 1. Independent factor levels
  • Table 2. Nib composition chemical of cocoa nibs
  • Table 3. Experimental (Yexp) and predict (Ypred) cocoa butter content (g/100 g) by RSM
  • Table 4. Quantification of fatty acids in cocoa butter extracted with different solvents