Abstract
Carob powder, made from the fruit of the carob tree (Ceratonia siliqua L.), which is native to the Mediterranean region, is considered a healthy product with a high nutritional value, and it can be used as a substitute for cocoa powder in the production of food. Based on this, the objective of the present study was to develop whole carob powder cookies as an alternative to cocoa powder, verifying its nutritional properties, physical changes and acceptability. The cookies were developed using the standard cocoa recipe, and three formulations were prepared with carob instead of cocoa in proportions of 100%, 50% and 25%. This substitution promoted physical alterations in the products, a decrease in the protein, carbohydrate, and total fat content, and an increase in fibers. The possible consumers were able to note a significant difference in the control difference test between the standard sample (100% cocoa) and sample III (the recipe with the lowest carob content), but the other items were statistically imperceptible. According to the analyses performed and the sensorial test, we verified that the replacement of cocoa by carob is feasible.
Metrics
References
- Loullis A, Pinakoulaki E. Carob as cocoa substitute: a review on composition, health benefits and food applications. Eur Food Res Technol 2018; 244 (06) 959-977
- Medeiro SML. Lannes SC da S. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados. Food Sci Technol (Campinas) 2009; 29 (02) 247-253
- Manley D. Biscuit, cracker and cookie recipes for the food industry. Cambridge: Elsevier; 2001
- Yousif AK, Alghzawi HM. Processing and characterization of carob powder. Food Chem 2000; 69 (03) 283-287
- Martins AM. Alfarroba: uma opção saudável de substituição ao cacau. Nutrivisa–Revista de Nutrição e Vigilância em Saúde. 2016; 2 (03) 141-146
- Pereira CAM, Sabatini DR, Silva KM, Picinin ME, Del Santo V, Souza GB. Centesimal and mineral composition of powdered carob and its use on preparation and acceptability of an ice cream. Alim Nutr Araraquara. 2011; 22 (01) 129-136
- Cassanego DB. Efeitos da substituição parcial de cacau por alfarroba em bebidas lácteas [dissertação de mestrado]. Santa Maria (RS): Universidade Federal de Santa Maria; 2013
- Alvarez LPS. A alfarroba como fonte de ingredientes bioactivos: fibra alimentar, polifenóis e ciclitóis [dissertação de mestrado]. Caparica: Instituto Superior de Ciências da Saúde Egas Moniz; 2013
- Pessoa ARF. Valorização biotecnológica da polpa de alfarroba [dissertação de mestrado]. Caparica: Instituto Superior de Ciências da Saúde Egas Moniz; 2013
- Ormenese Rde CSC, Marchese DA, Lage ME, Mamede ME de O, Abreu GMN, Coelho HD. , et al. Perfil sensorial e teste de consumidor de biscoito recheado sabor chocolate. B.CEPPA 2001; 19 (02) 277-300
- da Costa Silva B, Carpenedo E, de Oliveira Silva L, Lavinas FC, Ribeiro-Alves MA. Elaboração de cupcake de alfarroba isento de glúten. Almanaque Multidisciplinar de Pesquisa. 2014; 1 (01) 79-93
- Rosa CS, Tessele K, Prestes RC, Silveira M, Franco F. Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. Int Food Res J 2015; 22 (05) 2111-2118
- Moreira TC, da Silva AT, Fagundes C. , et al. Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). Lebensm Wiss Technol 2017; 76: 326-329
- Bonfietti NF. Desenvolvimento e análise sensorial de cookies de quinoa enriquecidos com pigmentos naturais. Revista Saúde UniToledo. 2017; 1 (01) 31-46
- Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados - ABIMAPI. Estatísticas Biscoitos [acesso 2019 fev 05]. Disponível em: https://www.abimapi.com.br/estatistica-biscoito.php
- TABELA BRASILEIRA DE COMPOSIÇÃO DE ALIMENTOS / NEPA – UNICAMP – 4 ed., Campinas: NEPA – UNICAMP, 2011. 161p.
- AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC). Approved Methods of the American Association of Cereal Chemists. 8 ed, Curitiba: Saint Paul, v.1, p.1–4, Oct. 1969
- Dutcosky SD. Análise sensorial de alimentos. 3 ed. Editora Champagnat; 2011
- STATISTICAL ANALYSIS SYSTEM (SAS). User's guide statistics: version 8.0 ed. Cary: SAS Institute; 1999
- Teixeira E, Meinert EM, Barbetta P. Análise sensorial de alimentos. Florianópolis: Ed. UFSC; 1987
- de Moraes KS, da Rosa Zavareze E, de Miranda MZ, de las Mercedes Salas-Mellado M. Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar. Food Sci Technol (Campinas) 2010; 30 (Suppl. 01) 233-242
- Oliveira S, Reyes F. Biscoito com alto teor de fibra de milho: preparo, caracterização química e tecnológica e teste de aceitabilidade. Food Sci Technol (Campinas) 1990; 10 (02) 261-272
- Biernacka B, Dziki D, Gawlik-Dziki U, Różyło R, Siastała M. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. Lebensm Wiss Technol 2017; 77: 186-192
- Manohar RS, Rao PH. Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits. J Sci Food Agric 1997; 75 (03) 383-390
- Perry JM, Swanson RB, Lyon BG, Savage EM. Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacers. Cereal Chem 2003; 80 (01) 45-51
- Sęczyk Ł, Świeca M, Gawlik-Dziki U. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chem 2016; 194: 637-642
- Pawłowska K, Kuligowski M, Jasińska-Kuligowska I. , et al. Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties. Plant Foods Hum Nutr 2018; 73 (03) 196-202
- Aydın S, Özdemir Y. Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children. J Food Qual 2017; 2017: 1-7
- Ayaz FA, Torun H, Ayaz S. , et al. Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds. J Food Qual 2007; 30 (06) 1040-1055
- Çağ Lar A, Erol N, Elgün MS. Effect of carob flour substitution on chemical and functional properties of tarhana. J Food Process Preserv 2013; 37 (05) 670-675
- Wang Y, Belton PS, Bridon H. , et al. Physicochemical studies of caroubin: a gluten-like protein. J Agric Food Chem 2001; 49 (07) 3414-3419
- Delcour JA, Hoseney RC. Chemically leavened products. In: Delcour JA, Hoseney RC. Principles of Cereal Science and Technology. Saint Paul: AACC International; 2010: 207-228
- Grosso LM, Bracken MB. Caffeine metabolism, genetics, and perinatal outcomes: a review of exposure assessment considerations during pregnancy. Ann Epidemiol 2005; 15 (06) 460-466
- Vidal J, Araújo E, Pontes C, Aguiar L, Marques F, Rodrigues M. Análise sensorial do pó da alfarroba como substituinte de chocolate em pó em biscoitos. II Congresso Internacional de Gastronomia e Ciência de Alimentos, 2016, Fortaleza/CE, 2016. Anais do II Congresso Internacional de Gastronomia e Ciência de Alimentos: Gastronomia: da tradição à inovação, Fortaleza: E-book, 2016, p. 473.