Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP),
cocoa butter (CB) and cocoa mass (CM) were selected for
their utilization in soft dough biscuits. CP was blended with
the refined wheat flour (WF—0, 5, 10 and 15% levels) and
rheological and quality characteristics of biscuits were studied.
The spread ratio decreased (10.1–8.8), density (0.49–
0.52 g/cm3) and breaking strength values (1127–1369 g
force) increased gradually with increase in CP. Combination
of GMS and SSL at 0.25% each improved the quality of biscuits
at 10% incorporation of CP. Further the biscuit fat (BF)
was replaced with CB (0, 25, 50 and 75%). Later the biscuits
with CM were prepared by replacing the flour (15%) and BF
(0, 25, 50 and 75%). Acceptability of the CM based biscuits
was better when compared to CB based biscuits. The total
polyphenol content in control biscuits was 55.55 mg/100 g
and was in the range between 81.98 and 102.05 mg/100 g for
cocoa based biscuits. The protein content in cocoa based biscuits
was marginally higher than the control biscuit. Though
there was a wide variation in the fat content and different
fatty acids in raw materials, interestingly, the values varied
narrowly in biscuits.