Antioxidant activity and quality characteristics of cookies prepared with cacao bean husk (theobroma cacao linn powder

Abstract

Cacao bean husks, removed from roasted cacao beans, account for 1015% of the composition of cacao beans and contain 3% polyphenols consisting of catechin, epicatechin, and procyanidin. This study examined the quality and antioxidant activity of cacao bean husk powder in cookies prepared with different concentrations of cacao bean husk (1%, 2%, 3%, and 5% of total material). The antioxidant activity was estimated by DPPH-ABTS+ assay, and by determining the total polyphenol and flavonoid content of cacao bean husk powder. To evaluate quality characteristics, we measured bulk density and pH of the dough, moisture content, spread factor, loss rate, leavening rate, color, hardness, and conducted sensory evaluations. When the cacao bean husk powder content increased, we observed a significant increase in the total polyphenol and flavonoid content and radical scavenging activity of the cookies measured using DPPH-ABTS+ (P0.05). Characteristics of quality such as the spread factor, "a" value, loss rate, and hardness of the cookies showed a significant increase with an increase in cacao bean husk powder (P0.05), whereas pH of the dough, moisture content, and "L" and "b" values showed a significant decrease (P0.05). Based on these results, this study confirmed the possibility of using byproducts of cacao bean husk in foods, as they are expected to be valuable as functional food materials.