Abstract
ABSTRACTThe triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.
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