Valorization of cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination

Abstract

In this study, fruit pulp obtained from cocoa pod husks (CPHs) was utilized as a substitute in mango jam formulations at two different ratios of 25% and 50% with and without the addition of commercial pectin, in comparison with normal jam made from 100% mango pulp as the control. The results showed that the addition of CPH pulp significantly increased the phenolic content by 3.0–3.9 times and DPPH antioxidant activity by 1.5 times compared to the control sample. Moreover, the retention of phenolics in CPH-pulp-substituted jam was significantly enhanced during 4-week storage while DPPH activity declined remarkably by 60.3–72.7% after four weeks. In terms of appearance, all CPH–mango jams exhibited a characteristic yellow color similar to the control, although darker. CPH pulp reduced hardness and increased adhesiveness and springiness of mango jam without commercial pectin and CPH–mango jam showed slight differences in consumer sensory discrimination.