| Issue |
BIO Web Conf.
Volume 197, 2025
The 2nd International Conference on Agricultural Sustainability “Agriculture and Biosystems Engineering Innovations for Sustainable Food Production” (ICAS 2025)
|
|
|---|---|---|
| Article Number | 04003 | |
| Number of page(s) | 13 | |
| Section | Food Technology | |
| DOI | https://doi.org/10.1051/bioconf/202519704003 | |
| Published online | 26 November 2025 | |
Cacao seed coat cookies: Chemical, physical, sensory evaluation and consumer acceptability
1 Institute of Agriculture, Camiguin Polytechnic State College, Philippines
2 Institute of Teacher Education, Camiguin Polytechnic State College, Philippines
* Corresponding author: alexandermorados8@gmail.com
This investigation assessed consumer acceptance of cookies formulated with varying proportions of ground cacao seed coat (CSC), emphasizing sensory parameters including appearance, aroma, texture, taste, and overall acceptability. Four distinct formulations were developed, incorporating CSC at concentrations ranging from 100% to 25%. Among these, the formulation designated as Treatment 2, containing 75% CSC, achieved the highest mean scores across all evaluated sensory attributes and was subsequently selected for nutritional profiling. All cookie samples maintained a uniform diameter of 4 cm. Although conventional butter cookies also received favorable evaluations, statistical analysis revealed no significant correlation between their sensory ratings and those of the CSC-based variants, suggesting that consumers perceived them as categorically distinct products. These findings imply that offering cookies with differentiated CSC concentrations may accommodate a broader spectrum of consumer taste preferences as sustainable ingredient for cookies production.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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