WITHDRAWN: Properties of Cake and Pogaca Enriched With Carob Molasses Pulp Flour

Abstract

Carob molasses pulp is a waste or by-product in carob molasses and carob syrup production. However, it contains nutritive elements like dietary fiber and polyphenols. In this study, carob molasses pulp flour (CMP) was used in cake and pogaca formulations to substitute 5, 10, and 15% of wheat flour, and its quality characteristics were investigated. The results showed that CMP addition resulted in similar results for pogaca and cakes. The use of CMP in pogaca and cake formulations caused a strong reduction in lightness and yellowness; the color of pogaca and cakes were darker, redder, and less yellow than the control, depending on the substitution level. The volume and weight loss value of pogaca and cake did not change. The hardness slightly increased, but only 15% CMP added sample was significantly different (p < 0.05) from the control. However, sensory qualities of pogaca and cakes with CMP were observed close to control. Practical Application: Thus, the nutritional values of cake and pogaca increased economically by using waste CMP