Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)

Abstract

The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.