## 3 Results
### Chemical Composition of Unroasted and Roasted Cocoa Beans Criollo and Forastero
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multirow{2}{*}{**Fatty Acid**} & \multirow{2}{*}{
\begin{tabular}{c} **Fatty Acid** \\ **Composition in** \\ **TAG** \\ \end{tabular} } & \multicolumn{2}{c}{**Fatty Acid Composition (\%) in**} & \multicolumn{2}{c}{**The Share of the**} \\  & & & \multicolumn{2}{c}{**Positions**} & \multicolumn{2}{c}{**Fatty Acid in sn-2**} \\  & & & **sn-2** & **sn-1,3** & **Position (\%)** \\ \hline Ecuador (Forastero) & C16:0 & 27.84 \(\pm\) 0.63 & 21.91 \(\pm\) 0.44 & 30.81 & 23.71 \\ Roasted & C18:0 & 34.46 \(\pm\) 0.45 & 25.83 \(\pm\) 0.18 & 38.78 & 22.21 \\  & C18:1n-9c & 32.09 \(\pm\) 0.13 & 47.40 \(\pm\) 0.78 & 24.44 & 64.66 \\  & C18:2n-6c & 3.43 \(\pm\) 0.03 & 4.87 \(\pm\) 0.53 & 2.71 & 59.78 \\  & C20:0 & 1.31 \(\pm\) 0.08 & - & 1.97 & - \\ \hline Ecuador (Forastero) & C16:0 & 30.02 \(\pm\) 1.46 & 10.57 \(\pm\) 0.13 & 39.75 & 11.74 \\ Unroasted & C18:0 & 33.54 \(\pm\) 1.63 & 12.99 \(\pm\) 0.04 & 43.82 & 12.91 \\  & C18:1n-9c & 32.76 \(\pm\) 0.68 & 69.90 \(\pm\) 0.18 & 14.19 & 71.12 \\  & C18:2n-6c & 2.50 \(\pm\) 0.02 & 5.63 \(\pm\) 0.01 & 0.94 & 75.07 \\  & C20:0 & 1.04 \(\pm\) 0.02 & - & 1.56 & - \\ \hline Peru (Cirollo) & C16:0 & 27.11 \(\pm\) 0.87 & 3.03 \(\pm\) 0.01 & 39.14 & 3.73 \\ Roasted & C18:0 & 33.12 \(\pm\) 0.46 & 2.76 \(\pm\) 0.01 & 48.29 & 2.78 \\  & C18:1n-9c & 33.48 \(\pm\) 0.33 & 81.35 \(\pm\) 0.08 & 9.54 & 81.00 \\  & C18:2n-6c & 3.54 \(\pm\) 0.04 & 9.55 \(\pm\) 0.14 & 0.53 & 90.05 \\  & C20:0 & 1.30 \(\pm\) 0.07 & - & 1.95 & - \\ \hline Peru (Cirollo) & C16:0 & 28.03 \(\pm\) 1.55 & 3.52 \(\pm\) 0.08 & 40.28 & 4.18 \\ Unroasted & C18:0 & 33.44 \(\pm\) 0.91 & 3.28 \(\pm\) 0.01 & 48.51 & 3.27 \\  & C18:1n-9c & 32.44 \(\pm\) 0.46 & 80.51 \(\pm\) 0.08 & 8.40 & 82.73 \\  & C18:2n-6c & 3.28 \(\pm\) 0.06 & 8.70 \(\pm\) 0.06 & 0.56 & 88.55 \\  & C20:0 & 1.38 \(\pm\) 0.11 & - & 2.07 & - \\ \hline \hline \end{tabular} The means \(\pm\) standard deviation.  
\end{table} 
Table 2: The composition of the selected fatty acids and their distribution in triacylglycerglycerols in analysed cocoa butter from roasted and unroasted cocoa beans from Ecuador and Peru. second thermal transition referring to carbohydrates. The first thermal transition was similar for all forms and ranged from 9-43 \({}^{\circ}\)C. The first peaks on powdered cocoa beans DSC curves were characteristic of the cocoa butter that is an ingredient of cocoa beans. [PERSON] et al. [34] studied the composition of unroasted and roasted cocoa beans from Peninsular Malaysia. The fat content of unroasted cocoa beans was significantly higher than that of roasted cocoa beans. In roasted and unroasted cocoa beans, the content of fat is relatively high and the first peak corresponding to fat transitions on all DSC curves was present. The second transition was different in the case of all forms. The maximum peak for Criollo was present at temperatures of 140.9 and 175.04 \({}^{\circ}\)C for roasted and unroasted beans, respectively. In the case of Forastero species, the second transition at 175.05 and 181.30 \({}^{\circ}\)C listed in the same order was observed. According to [PERSON] et al. [34], the carbohydrate content during the roasting process is changed. The reactions most affecting the composition of cocoa beans are caramelization and Maillard reactions [35]. [PERSON] et al. [36] investigated the roasting of three varieties of cocoa beans in different parameters. The concentrations of glucose and fructose decreased after roasting but levels of the non-reducing sugars, sucrose, raffinose, stachyose and verbascose were not markedly affected [36]. The melting characteristics of the cocoa butter fractions were studied by the means of DSC which provides a generalized view of the melting of the fat fraction over its melting range (melting profile). The shapes of DSC melting curves of the cocoa butter from roasted Criollo cocoa beans were similar to unroasted ones (Figure 2). Both exhibited narrow melting ranges from 15 to 21 \({}^{\circ}\)C and two endothermic, distinct peaks.