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

Abstract

The aim of this study was to evaluate the effect of carob flour on physical, sensory and textural

properties of cocoa cakes. Instead of cocoa in the cake formulation, 0-20-40-60 and 80% of carob flour was used

and the amount of carob flour added was subtracted from the amount of cocoa. Carob flour affected L, a and b color

values of crust color of cake samples statistically at p<0.01 level. The addition of carob flour did not adversely

affect the volume and specific volume values of the cakes, but reduced the ash content of the cake samples at a

significant (p<0.01) level compared to the control. If all the formulations in the sensory evaluations were accepted

by 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 the

cohesiveness of the cake samples and it was observed that the hardness, chewiness and elasticity values did not

cause a negative effect until the level of carob flour was 40%. These results suggest that carob flour can be used up

to 40% in the production of cocoa cake.

Keywords

• Cake,carob flour,cocoa,texture

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

Abstract

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

değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu

kullanılmış ve ilave edilen keçiboynuzu unu miktarı kakao miktarından düşülmüştür. Keçiboynuzu unu ilavesi kek

örneklerinin L, a ve b renk değerlerini p<0.01 düzeyinde etkilemiştir. Keçiboynuzu unu ilavesi kek örneklerinin hacim

ve spesifik hacim değerlerini olumsuz etkilememiş, kül içeriğini ise kontrole kıyasla önemli (p<0.01) düzeyde

düşürmüştür. Yapılan duyusal değerlendirmelerde bütün formülasyonlar panelistler tarafından kabul görmüş olsa

da kontrol kek örneğine en yakın skorları sırasıyla %20 ve %40 keçiboynuzu unu içeren formülasyonlar almıştır.

Tekstür analizinden elde sonuçlara göre keçiboynuzu unu ilavesi kek örneklerinin kohesivliğini artırmış; sertlik,

çiğnenebilirlik ve elastikiyet değerlerinde özellikle %40 keçiboynuzu unu seviyesine kadar olumsuz bir etki oluşturmadığı

gözlemlenmiştir. Bu sonuçlar ışığında keçiboynuzu ununun kakaolu kek üretiminde %40 seviyesine

kadar kullanılabileceği ifade edilebilir.

Keywords

• Kek,keçiboynuzu unu,kakao,tekstür

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