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Optimization of cocoa beans roasting process using ...
All Rights Reserved*Corresponding author. Email: International Food Research Journal 19(4): 1355-1359 (2012)Journal homepage: *Farah, , 1 Zaibunnisa, and 2 Misnawi1 Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia2 Indonesia Coffee and cocoa Research Institute, Jl. PB. Sudirman No. 90 Jember 68100, IndonesiaOptimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamideAbstractRoasting is an important process that contribute to formation of flavour compounds in cocoa beans .
Farah et al./IFRJ 19(4):1355-1359 1357 variables was assessed by F-ratio at probability (p) of 0.05. Zaibunnisa et al. (2009) suggested that R2 should be at least 0.80 to have good fit of the model.
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