Physicochemical, Antioxidative and Sensory Properties of Muffin Using Different Drying Time of Cocoa Pulp

There were abundance of cocoa pulp discarded to the environment. However, there were insufficient amount or little research being explored on utilizing edible by-product such as cocoa pulp to be incorporated into muffin. In this study, wheat flour was partially substituted
with 10% of commercial cocoa powder, muffin without cocoa powder, 12 hours and 24 hours dried cocoa pulp.The textural properties, colour analysis and sensory acceptabilty were
studied. The antioxidative properties were analyzed through DPPH and TPC method. There were no significant difference attributes(p≥0.05) in between muffin with 12 hours dried
cocoa pulp compared to muffin with 24 hours dried cocoa pulp in all colour attributes The 12 hours dried cocoa pulp has the lowest value in hardness (5021 ± 15.62). Moreover, 12
hours dried cocoa pulp exhibited higher antioxidant properties than other muffin formulation (48.58 ± 0.00). Furthermore,the total phenolic content (TPC) of 12 hours dried cocoa pulp also was the highest (14.92 ± 0.94). For sensory acceptability, 12 hours dried cocoa pulp showed the highest overall acceptance (4.83 ± 10.8) than muffin with 24 hours dried cocoa pulp. In conclusion, this project had shown that it was potential to utilize the cocoa pulp into
muffin in baking industry. The success of the project was depended on the acceptance of the consumers to have a new ingredients in the muffin. Cocoa pulp was an innovative idea and can be used to increase the economic use of cocoa. Besides, it providing a solution to the wastage problem occurred during harvesting cocoa fruit.