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

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

Abstract

The aim of this study was to evaluate the effect of carob flour on physical, sensory and texturalproperties of cocoa cakes. Instead of cocoa in the cake formulation, 0-20-40-60 and 80% of carob flour was usedand the amount of carob flour added was subtracted from the amount of cocoa. Carob flour affected L, a and b colorvalues of crust color of cake samples statistically at p<0.01 level. The addition of carob flour did not adverselyaffect the volume and specific volume values of the cakes, but reduced the ash content of the cake samples at asignificant (p<0.01) level compared to the control. If all the formulations in the sensory evaluations were acceptedby 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 thecohesiveness of the cake samples and it was observed that the hardness, chewiness and elasticity values did notcause a negative effect until the level of carob flour was 40%. These results suggest that carob flour can be used upto 40% in the production of cocoa cake.

Özet

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini