Abstracto
- The techno-functional properties of cocoa pod husk (CPH) were evaluated at particle sizes of 0.5 mm, 1 mm, and 2 mm and incorporated at 0%, 2.5%, and 5% into a 60% cocoa chocolate formulation. Biochemical composition, antioxidant capacity, total polyphenols, rheological behavior, and sensory attributes were analyzed. Results showed that reducing particle size to 0.5 mm significantly improved swelling (4.66 ± 0.07 g/g), water retention (9.96 ± 0.25 g/g), and oil retention capacities (2.96 ± 0.13 g/g). Partial least squares regression associated the 5% CPH treatment with higher polyphenol content (121.37 mg GA/100 g dry sample), increased antioxidant capacity (3.92 μM TEAC/mg dry sample), enhanced cocoa intensity, fruity, woody, nutty, and floral notes, and higher overall sensory quality. These findings demonstrate the potential of cocoa pod husk valorization as a functional ingredient for producing chocolates with enhanced antioxidant and techno-functional properties. © 2026 Elsevier Ltd
