Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1586 |
| _version_ | 1797549133775503360 |
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| author | Maria Papageorgiou Adamantini Paraskevopoulou Foteini Pantazi Adriana Skendi |
| author_facet | Maria Papageorgiou Adamantini Paraskevopoulou Foteini Pantazi Adriana Skendi |
| author_sort | Maria Papageorgiou |
| collection | DOAJ |
| description | Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives. |
| first_indexed | 2024-03-10T15:09:26Z |
| format | Article |
| id | doaj.art-d3cfaab4bd2e43e9b69cd8f0cf611255 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:09:26Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d3cfaab4bd2e43e9b69cd8f0cf6112552023-11-20T19:28:17ZengMDPI AGFoods2304-81582020-11-01911158610.3390/foods9111586Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob FlourMaria Papageorgiou0Adamantini Paraskevopoulou1Foteini Pantazi2Adriana Skendi3Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, GreeceCarob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.https://www.mdpi.com/2304-8158/9/11/1586carobcocoa substitutioncakearomacolortexture |
| spellingShingle | Maria Papageorgiou Adamantini Paraskevopoulou Foteini Pantazi Adriana Skendi Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour Foods carob cocoa substitution cake aroma color texture |
| title | Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour |
| title_full | Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour |
| title_fullStr | Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour |
| title_full_unstemmed | Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour |
| title_short | Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour |
| title_sort | cake perception texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour |
| topic | carob cocoa substitution cake aroma color texture |
| url | https://www.mdpi.com/2304-8158/9/11/1586 |
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