Research and development of cocoa bean shell biscuits

Abstract

    Cocoa bean shell is a by-product of the chocolate manufacturing industry.. The use of this by-product source in combination with biscuits increases the economic value of cocoa trees, bringing more income for people. In this study, our results showed that the biscuit supplemented with cocoa bean shell had a bitter taste, a brown color, and a characteristic aroma of cocoa. The favorite recipe for cocoa silk biscuits was 200 g of #8 flour; 40 g cocoa silk pods; 102 g unsalted butter; 43 g of magarine; 112.5 g of sugar; 33.75 g egg yolk; 2 g baking soda and 2 g vanilla, in which the weight ratio of cocoa silk shell and wheat flour was 1:5 (20 % w/w).  Crunchy and spongy biscuits with 20 % of cocoa bean shell were produced by kneading for 2 minutes, resting for 20 minutes, then shaping and baking for 25 minutes at 150 ⁰C. These results suggest a great use of cocoa bean shell in producing biscuits supplementing energy and nutrition for consumers.