Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition

Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation. T...

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Bibliographic Details

Published in:	Jurnal Pangan dan Agroindustri
Main Authors:	Elazmanawati Lembong, Edy Subroto, Mohamad Djali, Nisrina Nazhifa Az-Zahra
Format:	Article
Language:	English
Published:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2026-04-01
Subjects:	biscuit cocoa bean shell flour flour substitution physicochemical properties sensory
Online Access:	https://jpa.ub.ac.id/index.php/jpa/article/view/1403/688