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Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition

Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation. T...

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Principais autores: Elazmanawati Lembong, Edy Subroto, Mohamad Djali, Nisrina Nazhifa Az-Zahra
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2026-04-01
Serier:Jurnal Pangan dan Agroindustri
Fag:
biscuit
cocoa bean shell flour
flour substitution
physicochemical properties
sensory
Online adgang:https://jpa.ub.ac.id/index.php/jpa/article/view/1403/688
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