Carob powder as cocoa substitute in milk and dark compound chocolate formulation

Akdeniz E., Yakışık E., Rasouli Pirouzian H., Akkın S., Turan B., Tipigil E., ...Daha Fazla

Journal of Food Science and Technology, cilt.58, sa.12, ss.4558-4566, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 12
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s13197-020-04943-z
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.4558-4566
  • Anahtar Kelimeler: Carob powder, Chocolate, Substitute, Sensory attributes, Casson viscosity, DIFFERENT BULKING AGENTS, CERATONIA-SILIQUA L., PODS, QUALITIES, PROFILE, CAKES, FLOUR, WILD
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

© 2021, Association of Food Scientists & Technologists (India).In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale. The outcomes indicated that chocolate formulations with lower content of carob powder presented higher quality in terms of color parameters, mean particle size and hardness (values close to control). The addition of carob powder resulted in decreased yield stress in dark chocolates. Also dark chocolate formulations containing high levels of carob powder recorded Casson viscosity values similar to control. Moreover, the milk chocolates containing 40% carob powder illustrated no significant differences in sensory properties with control. However acceptance of the dark chocolate samples was similar to control in all attributes. The results proved that it is possible to utilize carob powder to replace cocoa powder in chocolate production in order to improve nutritional values (higher fiber and fewer calories) with agreeable sensory attributes.