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Open AccessFeature PaperArticle

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

1
Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
2
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(11), 1586; https://doi.org/10.3390/foods9111586
Received: 10 October 2020 / Revised: 28 October 2020 / Accepted: 29 October 2020 / Published: 2 November 2020
(This article belongs to the Special Issue New Insights into Cereals and Cereal-Based Foods)
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives. View Full-Text
Keywords: carob; cocoa substitution; cake; aroma; color; texture; sensory evaluation carob; cocoa substitution; cake; aroma; color; texture; sensory evaluation
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MDPI and ACS Style

Papageorgiou, M.; Paraskevopoulou, A.; Pantazi, F.; Skendi, A. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods 2020, 9, 1586.

AMA Style

Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods. 2020; 9(11):1586.

Chicago/Turabian Style

Papageorgiou, Maria; Paraskevopoulou, Adamantini; Pantazi, Foteini; Skendi, Adriana. 2020. "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour" Foods 9, no. 11: 1586.

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