Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

Abstract

The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.Electronic supplementary materialThe online version of this article (10.1007/s11130-018-0675-0) contains supplementary material, which is available to authorized users.

Carob kibbles as an alternative raw material for production of kvass with probiotic potential

“…13 In another study by Pawłowska et al, carob muffins were characterized by improved antiradical activity, genistein and total phytosterol content. 9 Carob extract was proved to preserve probiotic strains of Lactobacillus acidophilus and Bifidobacterium BB-12 in ice creams. 14 Carob kibbles, despite being a good source of fibre, sugars and various bioactive compounds such as polyphenols and d-pinitol still remain underutilized as food.…”

“…8 However, in recent years there has been a growing interest in using seedless carob pods for developing new functional products. 7,9 A side product obtained during crushing of dry pods are carob kibbles, which have been managed in several ways. Most of this product is intended for animal feed.…”

Desenvolvimento de biscoitos integrais à base de farinha de alfarroba como uma alternativa para substituição do cacau em pó

“…Substituição de 5% do cacau pela alfarroba em muffin demonstrou que os consumidores são capazes de notar diferenças no sabor, descrevendo que o produto adicionado de alfarroba é mais doce e menos amargo em comparação ao muffin de cacau. 27 Em relação à aparência, observa-se que apenas o biscoito II diferiu dos demais, sendo o único que obteve IA abaixo do aceitável (64,3%). É possível verificar na aparência dos biscoitos (►Figura 2) que o fator de expansão e a cor foram os itens que mais apresentaram destaque neste parâmetro.…”

“…23 Além disso, a substituição do cacau pela alfarroba pode gerar menor coesividade nos produtos, assim como diminuição na elasticidade e na coesão. 12 A adição de alfarroba em muffins foi capaz de gerar uma massa mais delicada e esponjosa com relação à massa do produto elaborado com cacau, 27 fato ocorrido devido à presença da proteína denominada caroubin, que tem propriedades semelhantes às do glúten. 31 Contudo, em biscoitos, o desenvolvimento do glúten deve ser controlado para a obtenção de um produto de qualidade.…”

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

“…Carob flour was used for enrichment in different grain-based products. Various studies were carried out on various subjects including gluten-free bread (Tsatsaragkou et al, 2014), wheat bread enriched with lentil or carob flour (Turfani et al, 2017), pasta enriched with carob flour for improving antioxidant properties (Seczyk et al, 2016), soy and banana flour substituted cake where carob flour was substituted with cocoa (Rosa et al, 2015), pasta enriched with carob fiber (Biernacka et al, 2017), the effect of carob flour on gluten-free cakes and cookies ( Roman et al, 2017), and the effect of carob powder on the sensory and physicochemical properties of the muffins (Pawlowska et al, 2018).…”