SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR
The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, a...
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| Format: | Article |
| Language: | English |
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Stefan cel Mare University of Suceava
2023-12-01
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| Series: | Food and Environment Safety |
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| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/994/863 |
| _version_ | 1797322321708449792 |
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| author | Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Inna PILYUGINA |
| author_facet | Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Inna PILYUGINA |
| author_sort | Sergiy BORUK |
| collection | DOAJ |
| description | The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, and, in the case of both types of cacao, this effect is more significant than in the case of carob, which is caused by weaker extraction of water-soluble components from carob powder. In the case of natural or dark carob, the dough viscosity decreases with an increase in their contents because no additional dough structuring takes place with these additives. Dough swelling and porosity also depend on the additive’s nature. Alkalized and natural cacao increase swelling, porosity, and friability of dough. A similar, but weaker effect was registered for the medium-treated carob, while natural and dark carob decrease these organoleptic characteristics of dough and lower the consumer quality of confectionery. The medium-treated carob powder can be recommended as a cacao substitute for decaffeinated bakery items of other confectionery with special dietary requirements. |
| first_indexed | 2024-03-08T05:12:34Z |
| format | Article |
| id | doaj.art-da8dbe53c2314eea8652a0c0df1a2b40 |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-03-08T05:12:34Z |
| publishDate | 2023-12-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-da8dbe53c2314eea8652a0c0df1a2b402024-02-07T07:15:33ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812023-12-01224228237SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOURSergiy BORUKIgor WINKLEROlga ROMANOVSKAInna PILYUGINAThe purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, and, in the case of both types of cacao, this effect is more significant than in the case of carob, which is caused by weaker extraction of water-soluble components from carob powder. In the case of natural or dark carob, the dough viscosity decreases with an increase in their contents because no additional dough structuring takes place with these additives. Dough swelling and porosity also depend on the additive’s nature. Alkalized and natural cacao increase swelling, porosity, and friability of dough. A similar, but weaker effect was registered for the medium-treated carob, while natural and dark carob decrease these organoleptic characteristics of dough and lower the consumer quality of confectionery. The medium-treated carob powder can be recommended as a cacao substitute for decaffeinated bakery items of other confectionery with special dietary requirements.http://fens.usv.ro/index.php/FENS/article/view/994/863confectionery doughdecaffeinating additivesviscosityswellingporosityfriability |
| spellingShingle | Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Inna PILYUGINA SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR Food and Environment Safety confectionery dough decaffeinating additives viscosity swelling porosity friability |
| title | SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR |
| title_full | SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR |
| title_fullStr | SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR |
| title_full_unstemmed | SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR |
| title_short | SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR |
| title_sort | some rheological and organoleptic properties of the biscuit dough with cacao and carob flour |
| topic | confectionery dough decaffeinating additives viscosity swelling porosity friability |
| url | http://fens.usv.ro/index.php/FENS/article/view/994/863 |
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