Utilizing Strong-Alkalized Cocoa Bean Shell Powder as a Functional Cocoa Substitute in Chocolate Cupcakes

Eliezer Jr.  Valencia; Argel  Largado; John Joseph Menia; Romel Felismino; Katherine Anne Castillo-Israel; Sheba Mae Duque

doi:10.52751/cmujs.2026.v30.i1.hq6ei9t

Authors

Eliezer P. Valencia Jr. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines Author https://orcid.org/0009-0009-7146-4690
Argel A. Largado Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines Author
John Joseph C. Menia Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines Author
Romel M. Felismino Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines Author
Katherine Anne T. Castillo-Israel Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines, Natural Products Development Program, University of the Philippines Los Baños 4031, Philippines Author
Sheba Mae M. Duque Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños 4031, Philippines, Natural Products Development Program, University of the Philippines Los Baños 4031, Philippines Author

DOI:

https://doi.org/10.52751/cmujs.2026.v30.i1.hq6ei9t

Keywords:

Cupcake Quality, Cocoa powder substitution, Strong-alkalized cocoa bean shell, Consumer acceptability test, Cocoa bean shell cupcakes

Abstract

Cocoa bean shell (CBS) is a major byproduct of cocoa processing typically discarded. This study explored the potential of strong-alkalized CBS powder (SA-CBS) as a sustainable, functional substitute for cocoa powder in chocolate cupcake formulations. Cupcakes were prepared with varying levels of SA-CBS substitution (0, 25, 50, 75, 100%) and evaluated for physicochemical and sensory properties. Physical properties such as height, weight, diameter, texture, and color were measured, and consumer acceptability assessed through sensory evaluation. Proximate analysis was performed on the most preferred formulation to determine nutritional composition. Results showed that SA-CBS powder substitution had no significant effect on cupcake weight and lower diameter (p<0.05), but significantly influenced other properties, including upper diameter, height, specific volume, texture, and color. Consumer acceptability tests showed the 50% SA-CBS formulation was most preferred, particularly for its dark appearance, moist texture, and chocolate flavor. Proximate analysis of this formulation revealed 39.5% moisture, 2.58% ash, 24.75% fat, 0.24% fiber, 20.65% protein, 250.55 mg/g total sugars, and 12.27% nitrogen-free extracts. These findings demonstrate that SA-CBS powder is a promising cocoa powder alternative in baked goods. Its favorable sensory attributes, along with high protein and fat content, highlight its functional, nutritional, and sustainable value for food applications.

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