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The Effect of Carob Flour on the Physical, Sensory and Textural Properties of Cocoa Cake

Yıl 2018, Cilt: 8 Sayı: 1, 95 - 101, 31.03.2018
https://doi.org/10.21597/jist.407844

Öz

The aim of this study was to evaluate the effect of carob flour on physical, sensory and textural

properties of cocoa cakes. Instead of cocoa in the cake formulation, 0-20-40-60 and 80% of carob flour was used

and the amount of carob flour added was subtracted from the amount of cocoa. Carob flour affected L, a and b color

values of crust color of cake samples statistically at p<0.01 level. The addition of carob flour did not adversely

affect the volume and specific volume values of the cakes, but reduced the ash content of the cake samples at a

significant (p<0.01) level compared to the control. If all the formulations in the sensory evaluations were accepted

by the panelists, the closest scores to the control cake sample were formulations containing 20 and 40% carob flour,

respectively. According to the results obtained from the texture analysis, the addition of carob flour increased the

cohesiveness of the cake samples and it was observed that the hardness, chewiness and elasticity values did not

cause a negative effect until the level of carob flour was 40%. These results suggest that carob flour can be used up

to 40% in the production of cocoa cake.

Kaynakça

  • AACC, 2003. Approved methods of the American association of cereal chemists (10th ed.). St. Paul, MN: The Association.
  • Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Badii F, 2014. Effect of moisture content on textural attributes of dried figs. International Agrophysics, 28: 403-412.
  • Biernacka B, Dziki D, Gawlik-Dziki U, Różyło R, Siastała M, 2017. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT - Food Science and Technology, 77:186-192.
  • Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M, 2014. Nutritional characterisation and bioactive components of commercial carobs flours. Food Chemistry, 153:109-113.
  • Elgün A, Ertugay Z, Certel M, Kotancılar, HG, 1999. Tahıl Ürünlerinde Analitik kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu. Atatürk Üniversitesi, Ziraat Fakültesi Yayınları, Yayın No: 335, Erzurum. 245s.
  • Esteller MS, Zancanaro O, Lannes SCS, 2006. Bolo de “chocolate” produzido com pó de cupuaçu e kefir. Revista Brasileira de Ciências Farmacêuticas, 42(3): 447-454.
  • Feillet P, Roulland T M, 1998. Caroubin: A gluten-like protein isolate from carob bean germ. Cereal Chemistry, 75: 488-492.
  • Giannou V, Tzia C, 2007. Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics. Journal of Food Engineering, 79: 929-934.
  • Gupta RK, Sharma A, Sharma R, 2007. Instrumental texture profile analysis (TPA) of shelled sunflower seed caramel snack using response surface methodology. Food Science and Technology International, 13(7): 455-46.
  • Karaoğlu MM, 2010. Yusufeli’nde üretilen pekmez, pestil ve kömelerin dokusal özellikleri. Geçmişten Geleceğe Yusufeli Sempozyumu, 10-12 Haziran 2010, Yusufeli/Artvin.
  • Karaoğlu MM, Kotancılar HG, Gerçekaslan KE, 2008. The effect of par-baking and frozen storage time on the quality of cup cake. International Journal of Food Science and Technology, 43: 1778-1785.
  • Khlifa M, Bahloul A, Kitane S, 2013. Determination of chemical composition of carob pod (Ceratonia siliqua L.) and its morphological study. Journal of Materials and Environmental Science, 4: 348-353.
  • Kumazawa SHK, Taniguchi MASAT, Suzuki, YAS, Shimura MAS, Kwon MIUNK, Nakayama TSN, 2002. Antioxidant activity of polyphenols in carob pods. Journal of Agricultural and Food Chemistry, 50: 373-377.
  • Omobuwajo TO, Busari OT, Osemwegie AA, 2000. Thermal agglomeration of chocolate drink powder. Journal of Food Engineering, 46(2): 73-81.
  • Ortega N, Macià A, Romero M-P, Reguant J, Motilva M-J, 2011. Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model. Food Chemistry, 124(1): 65-71.
  • Padilha V, Rolim PM, Salgado SM, Livera A, Andrade SA, Guerra N, 2010. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (smallanthus sonchiflus). Ciência e Tecnologia de Alimentos, 30(3): 735-740.
  • Pazır F, Alper Y, 2016. Keçiboynuzu meyvesi (Ceratonia siliqua L.) ve sağlık. Akademik Gıda, 14(3): 302-306.
  • Rosa CS, Tessele K, Prestes RC, Silveira, M, Franco F, 2015. Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal 22(5): 2111-2118.
  • Tsatsaragkou K, Gounaropoulos G, Mandala I, 2014. Development of gluten free bread containing carob flour and resistant starch. LWT - Food Science and Technology, 58: 124-129.
  • Tsatsaragkou K, Kara T, Ritzoulis C, Mandala I, 20017. Improving carob flour performance for making gluten-free breads by particle size fractionation and jet milling. Food and Bioprocess Technology, 10(5): 831-841.
  • Turfani V, Narducci V, Durazzo A, Galli V, Carcea M, 2017. Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT - Food Science and Technology, 78 : 361-366.
  • Yousif EI, Gadallah MGE, Sorour A, 2012. Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Science, 57(1):19-27.

Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi

Yıl 2018, Cilt: 8 Sayı: 1, 95 - 101, 31.03.2018
https://doi.org/10.21597/jist.407844

Öz

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini
değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu
kullanılmış ve ilave edilen keçiboynuzu unu miktarı kakao miktarından düşülmüştür. Keçiboynuzu unu ilavesi kek
örneklerinin L, a ve b renk değerlerini p<0.01 düzeyinde etkilemiştir. Keçiboynuzu unu ilavesi kek örneklerinin hacim
ve spesifik hacim değerlerini olumsuz etkilememiş, kül içeriğini ise kontrole kıyasla önemli (p<0.01) düzeyde
düşürmüştür. Yapılan duyusal değerlendirmelerde bütün formülasyonlar panelistler tarafından kabul görmüş olsa
da kontrol kek örneğine en yakın skorları sırasıyla %20 ve %40 keçiboynuzu unu içeren formülasyonlar almıştır.
Tekstür analizinden elde sonuçlara göre keçiboynuzu unu ilavesi kek örneklerinin kohesivliğini artırmış; sertlik,
çiğnenebilirlik ve elastikiyet değerlerinde özellikle %40 keçiboynuzu unu seviyesine kadar olumsuz bir etki oluşturmadığı
gözlemlenmiştir. Bu sonuçlar ışığında keçiboynuzu ununun kakaolu kek üretiminde %40 seviyesine
kadar kullanılabileceği ifade edilebilir.

Kaynakça

  • AACC, 2003. Approved methods of the American association of cereal chemists (10th ed.). St. Paul, MN: The Association.
  • Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Badii F, 2014. Effect of moisture content on textural attributes of dried figs. International Agrophysics, 28: 403-412.
  • Biernacka B, Dziki D, Gawlik-Dziki U, Różyło R, Siastała M, 2017. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT - Food Science and Technology, 77:186-192.
  • Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M, 2014. Nutritional characterisation and bioactive components of commercial carobs flours. Food Chemistry, 153:109-113.
  • Elgün A, Ertugay Z, Certel M, Kotancılar, HG, 1999. Tahıl Ürünlerinde Analitik kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu. Atatürk Üniversitesi, Ziraat Fakültesi Yayınları, Yayın No: 335, Erzurum. 245s.
  • Esteller MS, Zancanaro O, Lannes SCS, 2006. Bolo de “chocolate” produzido com pó de cupuaçu e kefir. Revista Brasileira de Ciências Farmacêuticas, 42(3): 447-454.
  • Feillet P, Roulland T M, 1998. Caroubin: A gluten-like protein isolate from carob bean germ. Cereal Chemistry, 75: 488-492.
  • Giannou V, Tzia C, 2007. Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics. Journal of Food Engineering, 79: 929-934.
  • Gupta RK, Sharma A, Sharma R, 2007. Instrumental texture profile analysis (TPA) of shelled sunflower seed caramel snack using response surface methodology. Food Science and Technology International, 13(7): 455-46.
  • Karaoğlu MM, 2010. Yusufeli’nde üretilen pekmez, pestil ve kömelerin dokusal özellikleri. Geçmişten Geleceğe Yusufeli Sempozyumu, 10-12 Haziran 2010, Yusufeli/Artvin.
  • Karaoğlu MM, Kotancılar HG, Gerçekaslan KE, 2008. The effect of par-baking and frozen storage time on the quality of cup cake. International Journal of Food Science and Technology, 43: 1778-1785.
  • Khlifa M, Bahloul A, Kitane S, 2013. Determination of chemical composition of carob pod (Ceratonia siliqua L.) and its morphological study. Journal of Materials and Environmental Science, 4: 348-353.
  • Kumazawa SHK, Taniguchi MASAT, Suzuki, YAS, Shimura MAS, Kwon MIUNK, Nakayama TSN, 2002. Antioxidant activity of polyphenols in carob pods. Journal of Agricultural and Food Chemistry, 50: 373-377.
  • Omobuwajo TO, Busari OT, Osemwegie AA, 2000. Thermal agglomeration of chocolate drink powder. Journal of Food Engineering, 46(2): 73-81.
  • Ortega N, Macià A, Romero M-P, Reguant J, Motilva M-J, 2011. Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model. Food Chemistry, 124(1): 65-71.
  • Padilha V, Rolim PM, Salgado SM, Livera A, Andrade SA, Guerra N, 2010. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (smallanthus sonchiflus). Ciência e Tecnologia de Alimentos, 30(3): 735-740.
  • Pazır F, Alper Y, 2016. Keçiboynuzu meyvesi (Ceratonia siliqua L.) ve sağlık. Akademik Gıda, 14(3): 302-306.
  • Rosa CS, Tessele K, Prestes RC, Silveira, M, Franco F, 2015. Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal 22(5): 2111-2118.
  • Tsatsaragkou K, Gounaropoulos G, Mandala I, 2014. Development of gluten free bread containing carob flour and resistant starch. LWT - Food Science and Technology, 58: 124-129.
  • Tsatsaragkou K, Kara T, Ritzoulis C, Mandala I, 20017. Improving carob flour performance for making gluten-free breads by particle size fractionation and jet milling. Food and Bioprocess Technology, 10(5): 831-841.
  • Turfani V, Narducci V, Durazzo A, Galli V, Carcea M, 2017. Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT - Food Science and Technology, 78 : 361-366.
  • Yousif EI, Gadallah MGE, Sorour A, 2012. Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Science, 57(1):19-27.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Kamil Emre Gerçekaslan Bu kişi benim 0000-0002-9804-9982

Hüseyin Boz 0000-0003-1846-5589

Yayımlanma Tarihi 31 Mart 2018
Gönderilme Tarihi 31 Ağustos 2017
Kabul Tarihi 3 Ekim 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 8 Sayı: 1

Kaynak Göster

APA Gerçekaslan, K. E., & Boz, H. (2018). Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Journal of the Institute of Science and Technology, 8(1), 95-101. https://doi.org/10.21597/jist.407844
AMA Gerçekaslan KE, Boz H. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. Mart 2018;8(1):95-101. doi:10.21597/jist.407844
Chicago Gerçekaslan, Kamil Emre, ve Hüseyin Boz. “Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal Ve Tekstürel Özelliklerine Etkisi”. Journal of the Institute of Science and Technology 8, sy. 1 (Mart 2018): 95-101. https://doi.org/10.21597/jist.407844.
EndNote Gerçekaslan KE, Boz H (01 Mart 2018) Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Journal of the Institute of Science and Technology 8 1 95–101.
IEEE K. E. Gerçekaslan ve H. Boz, “Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi”, Iğdır Üniv. Fen Bil Enst. Der., c. 8, sy. 1, ss. 95–101, 2018, doi: 10.21597/jist.407844.
ISNAD Gerçekaslan, Kamil Emre - Boz, Hüseyin. “Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal Ve Tekstürel Özelliklerine Etkisi”. Journal of the Institute of Science and Technology 8/1 (Mart 2018), 95-101. https://doi.org/10.21597/jist.407844.
JAMA Gerçekaslan KE, Boz H. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. 2018;8:95–101.
MLA Gerçekaslan, Kamil Emre ve Hüseyin Boz. “Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal Ve Tekstürel Özelliklerine Etkisi”. Journal of the Institute of Science and Technology, c. 8, sy. 1, 2018, ss. 95-101, doi:10.21597/jist.407844.
Vancouver Gerçekaslan KE, Boz H. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. 2018;8(1):95-101.