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

The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal 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 (CPHP). There were five different percentages of CPHP level incorporated into the high fiber bread which were formulation A (0% CPHP), formulation B (5% CPHP), formulation C (10% CPHP), formulation D (15% CPHP) and formulation E (20% CPHP). All of the samples undergone physical analysis and sensory evaluation. The incorporation of CPHP give significant effects towards bread volume and hardness attribute where the bread became denser and harder in texture as compared to the control. The color of bread crumb and crust was also changed to darker color. For the overall acceptance, formulation B has the highest mean score among the composite breads (formulation B to E) studied.