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Cocoa’s placenta, a by-product of cocoa bean extraction has a potential to increase value as a food additive or ingredient due to a high fiber content among other nutritional benefits. The use of this neglected material can be a significant source of income for small to medium producers. As bread is a staple food, it can be used as a vehicle to incorporate cocoa placenta. So, the objective of this study was to add cocoa placenta, to a sourdough bread made with variations of levain, liquid and stiff. The sourdough breads enriched with placenta from cocoa presented good technological functionality and a higher fiber content. Image analysis of the final breads showed that liquid levain yielded a higher mean cell area in the bread crumb that the stiff levain counterpart. It was also perceived as less acidic according to Sensory analyses.

Quality Properties of a Bread Made with Levain and Cocoa Waste