Thesis
The Utilization of Cocoa Bean Shell Waste as a Replacer of Natural Cocoa Powder in Chocolate Cookies Production
Cocoa bean shell waste is a byproduct of cocoa processing that has potential applications in a variety
of industries including food and beverage, agriculture, and wastewater treatment. Cocoa bean shell
waste contains a high concentration of antioxidants and has been investigated as an ingredient in
foods such as cakes and brownies. As a result, the report focuses on the utilization of cocoa bean
shell waste in chocolate cookies as a substitute for natural cocoa powder. The study examined three
samples: one containing 100% existing natural cocoa powder, one containing 50% natural cocoa
powder and 50% cocoa bean shell waste, and one containing 100% cocoa bean shell waste powder.
All of the samples were made using the company's standard recipe. The extraction of cocoa bean
shell waste during the winnowing process was described as part of the process of making chocolate
from cacao beans. A group of 30 people rated the chocolate cookies on a 9-point hedonic scale for
various aspects (color, taste, flavor, crispiness, sweetness, and bitterness) and a 5-point JAR scale for
intensity (sweetness and bitterness). According to the sensory evaluation results, the combination of
cocoa bean shell waste and natural cocoa powder improved the sensory parameters of the chocolate
cookies. The most important factor influencing overall liking was discovered to be taste, followed by
color, aroma, and crispiness. More research is needed, however, to determine the best ratio and
application of cocoa bean shell waste powder and natural cocoa powder in the manufacture of
chocolate cookies.
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