Effects of adding cocoa powder on the quality of muffins were studied. Water absorption capacity and cocoa content in wheat flour had a high correlation (r=0.984, p<0. 05) because cocoa contains more dietary fiber than wheat flour. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour. The volume of muffins were equal to control when cocoa level in wheat flour increased. Hardness of muffins had a tendency to increase and the color of muffins became brownish as cocoa level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 30% of soft flour by cocoa
