Development and physicochemical analysis of high fiber bread incorporated with cocoa pod husk (Theobroma cacao sp.) powder

Abstract

The main approach of this study is to use the cocoa-by products which is cocoa pod husk and incorporated into wholemeal bread, developing high fiber bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPI-IP). There were five different percentage of CPI-IP incorporated into the high fiber bread which were formulation A ( 0% CPI-IP), formulation B (5% CPI-IP), formulation C (10% CPI-IP), formulation D (15% CPI-IP) and formulation E (20% CPI-IP). All of them were undergone proximate analysis, physical analysis and sensory evaluation. The crude fiber, moisture content and ash were significantly increased as the CPHP increase while decreased significantly in fat. For protein and calory, the content was decreased. The incorporation of CPHP give a significant effects towards bread volume and hardness in which the bread became denser and slightly harder texture compare to control. The colour of bread crumb and crust also change to darker clour. For the overall acceptance, the formulation B has the highest score among the composite breads.