Table 1. Formulation of pork patties with different amounts of cacao nips extracts

Ingredients (%)		CON	CE-0.025	CE-0.05	CE-0.075	CE-0.1	ASC-0.1
Main	Meat	65	65	65	65	65	65
	Back fat	25	25	25	25	25	25
	Water	10	10	10	10	10	10
Additive	Salt	1.5	1.5	1.5	1.5	1.5	1.5
	CE	-	0.025	0.05	0.075	0.1	-
	Ascorbic acids	-	-	-	-	-	0.1

CE, cacao nip dry extracts with 70% ethanol and concentrated under reduced pressure.