. 2013 May 21;2(2):183–197. doi: 10.3390/foods2020183

Table 2.

The absorbance at 420 nm and the tristimulus L*, a* and b* values of cocoa beans.

Samples	A 420 nm	L^*	a^*	b^*
C1	0.053 ± 0.021	42.22 ^a,b ± 0.243	5.240 ^a,b,c ± 1.165	3.327 ^a ± 1.183
C2	0.058 ± 0.038	45.93 ± 1.043	6.793 ^c ± 0.902	7.420 ^d ± 1.121
C3	0.887 ^a ± 0.022	47.42 ^c ± 0.904	4.940 ^a,b ± 0.242	6.783 ^c,d ± 0.193
C4	0.161 ^b ± 0.005	41.30 ^a ± 0.667	3.787 ^a ± 0.191	3.327 ^a ± 0.424
C5	0.195 ^c ± 0.005	41.52 ^a ± 1.187	4.633 ^a ± 1.166	2.323 ^a ± 1.020
CR1	0.217 ^d ± 0.002	43.59 ^b ± 0.621	6.393 ^c,b ± 0.263	5.367 ^b,c ± 0.194
CR2	0.218 ^d ± 0.004	43.67 ^b ± 0.501	7.457 ± 0.410	6.943 ^c,d ± 0.611
CR3	0.087 ^e ± 0.003	49.31 ^d ± 1.165	6.807 ^c ± 0.564	9.357 ± 1.310
CR4	0.048 ± 0.001	41.17 ^a ± 0.943	4.830 ^a,b ± 0.327	4.153 ^a,b ± 0.468
CR5	0.144 ^b ± 0.004	40.59 ^a ± 0.861	5.363 ^a,b,c ± 0.631	3.835 ^a,b ± 0.190

Mean values assigned with a common letter within the same column are not significantly different according to Duncan’s multiple range tests at the 5% level.