This study aimed to (i) utilize roasted carob powder (130° C/ 30 min) from carob bean pulp as a natural sweetener in replacement with cane sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilize carob bean gum from carob bean seeds as a by-product of pods in gluten-free bread at 0, 0.5, 1.0 and 1.5%, (iii) assess the chemical, viscosity and antioxidant properties of the raw materials, (iv) evaluate the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread. Roasted carob powder had P ≤ 0.05 values of fiber (7.11%), ash (2.73%), Fe (38.7%), Ca (228.5%), Zn (3.1%), Total phenol (205.53 mg/100g) and antioxidant activity (91.78%). The aqueous dispersion (1%) of carob bean gum showed pseudoplastic behavior with apparent viscosity (η) from 2110-438.33 cP. Both cupcakes and gluten-free bread had water activity (aw) < 0.94. Roasted carob powder could be used as a natural sweetener in replacement with cane sugar up to 50% in cacao cupcakes formula, with no p ≥ 0.05 increase in appearance, crust color, crumb texture, odor, and acid value compared with the control sample, which can suit low glycemic diet. Carob bean gum could be used as a binder up to 1.0% in gluten-free bread with P ≤ 0.05 soft texture, shape symmetry, bright color, and higher overall acceptability, which can meet celiac patient needs.
Research Article
Utilization of carob bean pulp and seeds in preparing some functional bakery products
https://doi.org/10.21203/rs.3.rs-2097487/v1
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Roasted carob powder
Carob bean gum
Gluten-free bread
Chemical lyses
Textural profile
Sensory quality attributes
The food industry faces the threat of producing and designing foods that improve human health. That also raises scientific interest concerning food components with appropriate nutritional, technological, and functional properties, which will enhance the value of food [1]. In recent years, carob has gained much attention mainly due to its appearance as a functional food. In addition, compositional, nutritional, and industrial value makes it an economically important crop [2,3].
Carob (Ceratonia siliqua L.) is a typical Mediterranean tree species introduced to the temperate regions of Central America, Australia, and Africa [4]. Carob pods have a nutritional value of a high level of carbohydrate (67.48%), appreciable amounts of protein (6.64%) and low level of fat (2.24%), and dietary fibers (~11%). Also, carob is a rich source of minerals (Mg, Fe, P, Zn, Ca, K, Na) and significant amounts of phenolic compounds (gallic acid, tannins) and vitamins (D, E, C, B6, folic acid)[5, 6].
The carob fruit, also called carob pod, generally consists of the pulp/ endosperm (80–90%) and the germ/ seed (10–20% ) by weight, each one of which is used in a great variety of bakery products and as food additives and dietetic products [4, 7].
Carob powder can be produced from carob fruits after discharge of the seeds, followed by roasting at 120 and 180 °C (typically, 150 °C) for 10- 60 min to obtain several degrees of roasting (low, medium, and high roast) [6, 8]. The roasted carob powder is sweeter, has a dense caramel-like taste, and has an extra cacao-like aroma at low-roasting temperatures. However, it has a more astringent taste, coffee-like flavor, and roasted aroma at a high roasting temperature. Besides, its low glycemic index food and low glycemic load make it a cocoa alternative and natural sweetener in bakery products, particularly cocoa-containing cake recipes and dietetic food [6, 8- 11].
The production of gluten-free baked products is challenging because, due to the lack of gluten, the dough cannot sufficiently retain air during mixing and carbon dioxide from yeast during proofing, resulting in a less cohesive structure [12]. Therefore, improvement of the quality of gluten-free bread requires the addition of ingredients that present similar properties to gluten. Many researchers have attempted to use proteins, hydrocolloids, emulsifiers, enzymes, or a combination of the above [13]. For that, carob seeds are used to produce Locust Bean Gum (LBG), which could be used as a thickener, hydrocolloid, stabilizer, emulsifier, and gelling agent in the food industry, and is approved in most areas of the world; chemically known as E410 to mimic the viscoelastic properties of gluten to improve dough handling and to improve the overall quality of finished baked products. LBG is characterized by biodegradability, low toxicity, and low cost contributing to its significant utilization in various products [4, 14].
Accordingly, the present research work aimed to (i) utilize the roasted carob powder from the pulp (130° C/ 30 min) as a natural sweetener in replacement with cane sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilize carob bean gum from seeds as a by-product of pods in gluten-free bread at 0, 0.5, 1.0 and 1.5 %, (iii) assess the chemical, viscosity and antioxidant properties of the raw materials, (iv) evaluate the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread.
Wheat flour extraction rate of 72% was obtained from the South Cairo Mill Company, Al Giza, Egypt. Yellow corn flour 97 % was obtained from Egyptian Company for Maize Products, 10th Ramadan City, Egypt. Carob pods and baking ingredients: dry yeast, cane sugar, corn oil, baking powder, and salt were obtained from local market, Al Giza, Egypt. All chemicals were used in the experiment were obtained from Egyptian Scientific Company, El-Dokki, Al Giza, Egypt.
Methods
Preparation of roasted carob bean powder from carob pulp
Carob bean pods were manually cleaned, freed of impurities, and washed with running water. The seeds were separated and kept away for the extraction of the gum. The obtained pulp was roasted in a convection oven Memmert, Cambridge, UK) at 130° C for 30 minutes according to Boublenza et al. [2], then ground to obtain fine powder passed through a 125 µm sieve. Finally, the obtained powder was kept in polyethylene pages at -18° C for further use.
Extraction of carob bean gum from carob bean seeds
Carob bean gum was extracted from carob bean seeds using a hot water method as described by El Batal, & Hasib [15] with few modifications. Carob bean seeds (100 g) were dehusked after soaking in 800 ml boiling water for 2 h to facilitate the mechanical discarding of the husks and germs. The obtained endosperms were dried in a convection oven Memmert, Cambridge, UK) at 40° C for 18 hrs. The dried endosperms were added to distilled water in a ratio of 1: 197and the pH was adjusted to 8 with NaOH (1M). Then the suspension was submitted to a water bath at 97º C, under shaking (450 rpm), for 36 min. Solid to liquid separation was done by centrifugation at 21875 rpm/4° C for 1h. The residue was discarded, and an equal volume of isopropanol was added to the supernatant to precipitate the carob bean gum. The solution was kept for 18 h at 4 ºC, and carob bean gum was skimmed off and rinsed with isopropanol. After drying under vacuum at 30°C for 18 h, the precipitate was ground to a fine powder and kept in polyethylene pages at -18° C for further use.
Preparation of cupcakes
Formulations presented in Table 1 were used to produce cupcakes according to the method described by Doweidar [16]with some modifications, where cane sugar was replaced by roasted carob powder at 0, 25, 50, and 75 %. Briefly, egg and vanilla were whipped, then corn oil was added to the egg-vanilla mixture gradually and well beaten at low speed for 5 min. After that, cane sugar / roasted carob powder/ cacao powder was added, well beaten at low speed for 5 min. Finally, the other dry ingredients were added to the mixture and blended with a hand mixer for 2 min at high speed. Cupcake batter was poured into greased mini cupcake pans and baked at 180°C for 25min. The cupcakes were allowed to cool, packed in polypropylene bags, and stored for further analyses.
Preparation of gluten-free bread
Formulations presented in Table 2 were used to produce gluten-free bread according to the method described by Zahran [17] with some modifications. Corn flour was mixed with dry yeast, corn oil, and salt. Carob bean gum was dispersed in half of the water to be used in dough formulation by using a high-speed homogenizer. Then the dispersion was heated at 80° C for 15 min within continuous mixing and added to the corn flour mixture. The rest of the water was added and the dough was rested at 30° C/ 15 min/ 85% relative humidity, then divided into portions each of 125 g. The divided portions were flattened to 3 mm thickness and fermented at 30° C / 25 min/ 85% relative humidity. Finally, the fermented dough is baked at 350-400° C for 1-1.25 min. gluten-free bread was allowed to cool before sensory scoring.
Sensory evaluations
Sensory evaluation was carried out on cupcakes according to Larmond [18]. Members from Food Technology Research Institute, Agricultural Research Centre scored cupcakes for taste, odor, appearance, crust color, crumb color, crumb texture, and overall acceptability (OAA).on a 9 hedonic scale from one (dislike extremely) to nine (like extremely). Sensory evaluation was carried out on gluten-free bread according to Johnson & Harrisn[19]. Members from Food Technology Research Institute, Agricultural Research Centre scored the bread for general appearance, crust color, texture, taste, odor, roundness, layer separation, and overall acceptability (OAA). The scoring was done on a 9 hedonic scale from one (dislike extremely) to nine (like extremely).
Chemical analysis for raw materials, cupcakes, and gluten-free bread
Chemical composition was performed on raw materials, cupcakes, and gluten-free bread. The contents of moisture, crude protein, crude fat, ash, fiber, and acid value were determined according to the AACC International [20] Approved Methods 44- 16, 46-30, 30-10,08-01,02-31.01, respectively. Crude protein content was calculated as N × 5.7, and Total carbohydrates was calculated by difference.
The energy(Kcal)was calculated according to equation 1:
Determination of total phenolic content (TPC)and antioxidant activity (AOA)
The TPC content of carob powder before and after roasting was determined according to Singleton,& Rossi [21] using a Folin-Ciocalteu reagent. Samples were measured at 765 nm, and the concentration was expressed as milligrams of Gallic acid equivalents (GAE)/100 g. The AOA of carob powder before and after roasting was evaluated by measuring free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH˙) scavenging capacity according to Blois [22]. The absorbance was measured against pure methanol at 515 nm, and the AOA was calculated as percent discoloration from the following equation:
where A0 is the absorbance of the pure methanol control at the beginning of the reaction (t = 0) and A1 is the absorbance of sample extract at the end of the reaction(t = 30 min). All chemical tests were averaged from three replicates.
Measurement of the Viscosity (η) of the carob bean gum
The dispersion of 1% carob bean gum in distilled water under vigorous stirring for 1 h, at room temperature, followed by heating the dispersion at 85°C in a water bath for 30 min according to Garcia‐Ochoa, & Casas [23]. The apparent viscosity (η, cP) of carob bean gum dispersion was measured using Brookfield Engineering labs, DV-III Ultra Rheometer, and SC4-21 spindle. The shear rate was varying from 9.30 - 55.80/s, and the viscometer was operated between 10 and 60 RPM.
Physical characteristics of the cupcake and gluten-free bread
Water activity(aw)
The aw of the cupcakes and gluten-free bread was measured using Rotronic Hygrolab 3 CH-8303, Switzerland as mentioned by Cadden [24].
Color measurements
The color of the cupcakes and the crust of the gluten-free bread were measured in triplicate using a colorimeter (CR-400, Konica Minolta Sensing Inc., Japan). The color values were recorded as L* =lightness (0 = black, 100 = white), a* (-a* = greenness, +a* = redness) and b* (-b* = blueness, +b* = yellowness).
Textural Profile analysis (TPA)
The TPA of cupcakes and gluten-free bread were measured using Brookfield Engineering Lab. Inc., Middleboro, MA. 02346-1031. USA based on AACC International [20]. method 74-09. From the force-time curves, Firmness/ Hardness (N), Adhesiveness (N.s-1), and Resilience were calculated.
Statistical analysis
The obtained results for chemical composition and sensory evaluation were statistically analyzed by the least significant difference value (LSD) at P ≤ 0.05levels probability by Snedecor & Cochran [25].
Chemical composition of raw materials
Table 3 represents the chemical composition and minerals of the raw materials on a dry weight basis. It could be noticed that wheat flour contained the highest P ≤0.05 value of protein. Meanwhile, roasted carob powder contained the highest P ≤0.05 values of fiber and ash. Carob bean gum had the highest P ≤0.05 total carbohydrates contents, however, corn and wheat flour were almost P ≤0.05 the same. The results for the chemical composition of wheat and corn flour were near to the data found by [26]. The result of chemical composition for roasted carob powder was in the range of [27], who reported the carob powder contained 5.1 % protein, 0.55 fat, 3.5 % ash, and 10.99 % fiber. El- Kholy et al. [28] analyzed the chemical composition of carob bean gum, and they found that carob bean gum contained 11.17, 0.74, 0.92, 0.73, 0.65, and 96.96% of moisture, crude protein, fat, crude fiber, ash, and total carbohydrates, respectively.
The results showed that roasted carob powder was the highest P ≤0.05 in Fe, Ca, and Zn compared with wheat and corn flour. Carob powder contained 22.76 and 23.74 folds of Fe in wheat flour and corn flour, respectively. Also, roasted carob powder had 6.0 and 4.56 folds of Ca in wheat and corn flour, respectively. Meanwhile, carob bean gum contained Ca 4.31 and 3.28 folds found in wheat and corn flour, respectively. Concerning Zn roasted, carob powder contained 5.96 and 1.69 folds that Zn in wheat and corn flour, respectively.
Total phenolic content (TPC) and antioxidant activity (AOA) in carob powder
Figure 1 displays the TPC as GAE before and after roasting at 130° C for 30 minutes. It could be noticed that the TPC of carob powder was
increased P ≤0.05 from 185.6 to 205.53 mg/100g. The same Figure (1) showed that roasting of carob at 130° C caused a P ≤0.05 increase in AOA from 30.76 to 91.78%. These results agreed with [2], who reported that roasting carob caused an increase in polyphenols and antioxidant activity. During roasting, polyphenols are released from certain polymers, making them available for absorption. In addition, antioxidant activity was proportional to total phenolic compounds, as a high antioxidant activity is expected to be caused by its high content in polyphenols. During the roasting process of carob powder, important chemical reactions including sugar caramelization and Maillard reaction take place, which causes significant changes in product quality. Many studies have focused on the properties of Millard reaction products, particularly on the antioxidant activity of Millard reaction products in food products [29].
Apparent viscosity of the aqueous dispersion of the carob bean gum
Figure 2. displays the apparent viscosity (η, cP) of 1% aqueous dispersion of carob bean gum at different shear rates (s-1). It could be noticed that the gum solution showed pseudoplastic behavior, which means that the dispersion of the carob bean gum is a non-Newtonian fluid. It was assumed that carob bean gum consists of
a mannan backbone that tends to coil with the formation of intra-molecular hydrogen bonds. Therefore, interact less with linear amylose molecules due to the lower number of hydroxyl groups available to form intermolecular hydrogen bonding, hence pseudoplasticity decreases [30].
Sensory acceptability of cupcakes and gluten-free bread
Table 4 represents the sensory acceptability scores of cupcakes. The sensory scores for appearance, crust color, crumb texture, and odor of cupcakes sweetened with 25 and 50% roasted carob powder was not p ≥ 0.05 different compared to the control. Although the OAA of cupcakes sweetened with 75% roasted carob powder had the lowest p≥0.05 score but still with good OAA. These results are supported by Papageorgiou et al. [6], who recommended producing a cake with good quality and acceptable sensory quality attributes with the addition of 50 % carob powder.
Table 5 represents the sensory acceptability scores of the gluten-free bread. The results showed scores were p ≥ 0.05 with increasing the level of carob bean gum. Gluten-free bread containing 0.5 and 1.0% carob bean gum had higher p ≥ 0.05 OAA with brighter crust, symmetric shape with well-separated layers, firm texture with no holes or deformation, and no p≥0.05 changes in taste and odor compared to control. Meanwhile there was a p ≥ 0.05 decrease in sensory scores of the gluten-free bread containing 1.5% carob bean gum, which is characterized by asymmetrically shaped bread with sticky bottoms and no separation of layers, and a much firmer crumb texture in places, small cracks in the crust, very pale crust color and watery or moist taste. These results are supported by [31, 32], who reported an increased level of addiction from locust bean (1.0%), guar (4%), and xanthan (2%) gums is strongly correlated with texture firmness, bread volume and reduced consumers' perception of the gluten-free bread.
Nutritional quality of cupcakes and gluten-free bread
Table 6 exhibits the chemical composition of cupcakes and gluten-free bread on a dry weight basis. Data proved that the protein, fat, ash, and fiber increased with the increased level of addition of all cupcakes compared with the control. So that the cupcake sweetened with 75% roasted carob powder contained the highest p≥0.05 values of protein, fat, ash, and fiber among all cupcake samples. On the other hand, the roasted carob powder caused a p≥0.05 decrease in the total carbohydrates. These results agreed with [33], who reported that carob caused an increase in protein, fat, ash, and fiber in bakery products.
The results in Table 6 showed that adding carob bean gum to the gluten-free bread at 0.5, 1.0, and 1.5% had no p ≥0.05 effects on the nutritional quality or the values of protein, fat, ash, fiber, total carbohydrates, or energy, in compared to the control. That is because carob bean gum acts as a binding agent or a substitute for gluten in gluten-free bread formulations based on corn starch with an improvement in the final texture and adds viscosity to the dough, with no effects on the nutritional quality of these bread formulations 3, 14, 34].
Physical characteristics of the cupcake and the gluten-free bread
Water content and water activity (aw) of the cupcake and gluten-free bread
The results in Table 7. revealed that the water contents of the cupcakes and the gluten-free bread p≥0.05 increased with steady increase of roasted carob powder/ carob bean gum compared to the control samples. That may be due to the higher p≥0.05 fiber contents (Table 6) in carob cupcakes and the higher viscosity of the gum (Figure 2), which absorbs or hold more water than cane sugar/ corn flour.
Data in Table7 proved that the highest p≥0.05 aw was recorded for the cupcakes sweetened with 75%, followed by 50%, and 25% roasted carob powder, and for the gluten-free bread with 1.5%, followed by 1.0%, and 0.5% carob bean gum. That may be related to their p≥0.05 water contents.
Water activity (aw) is a measurement of the availability of water for biological reactions. Cook &Johnson [35]stated that aw is a significant parameter for spoilage of bakery products like bread and cakes with values above 0.94. Accordingly, it could predict stability, safety, and quality of cupcakes/ gluten-free bread, where they had aw ≤ 0.94.
The color of cupcake and gluten-free bread
Table 7 represents the color values of the cupcakes and the gluten-free bread. It could be noticed that all of the cupcakes sweetened with roasted carob powder became p≥0.05 darker in color, as they all had L* values < 50, they have higher rates of reflectance for light, as they classified all as dark [40].
For the gluten-free bread, the lightness (L*) of crust with 0.5 & 1.0% carob bean gum showed no p≥0.05 differences from the control one. However, the L* of the gluten-free bread crust with 1.5% carob bean gum showed the highest p≥0.05 value (88.90±0.23). This difference can be attributed to the effect of the higher percentage of the gum addition on water distribution, which impacts Maillard browning and caramelization and reflects a pale tonality [41].
From the same Table (7), a* and b* values showed a p≥0.05 decrease in both products with a steady increase in the roasted carob powder/carob bean gum level. Lower significant value of a* and b* parameters reflect in products with slight reddish and yellowish colors [42].
The texture of cupcake and gluten-free bread
Table 7 represents the texture results of the cupcake and the gluten-free bread. Data showed that the firmness of the cupcake was p≥0.05 increased with an increased level of the roasted carob powder, with no p≥0.05 changes in the adhesiveness values among all the tested samples. These results were supported by [6, 27], who reported that the higher fiber constituent of carob powder leads to increase the firmness of the final product in comparison to the control one.
For gluten-free bread, the hardness of the samples ranged from 13.59 to 16.0 N. Control gluten-free bread was the p≥0.05 hardest one. Adding carob bean gum caused a p≥0.05 decrease in the hardness values of the gluten-free bread, but with no p≥0.05 difference in the values between gluten-free bread samples containing 0.5, and 1.0, respectively. However, gluten-free bread containing 1.5% carob bean gum was the p≥0.05 firm one. The same observations were recorded by [36, 37], who reported that carob bean gum was significant and needed for the acceptable hardness values of gluten-free bread. Meanwhile, the adhesiveness and the resilience were p≥0.05 increased with increasing the level of carob bean gum, making the bread appear to be more symmetrical in shape and moist than the control one with no incidence of cracks, as hardness is defined as the force that is required to achieve a given deformation of a certain product [38]. Also, resilience is given by the symmetry of gluten-free bread in the first compression, which relates to the degree that a sample recovers after compression [39]. These phenomena were associated with the pseudoplasticity of the carob gum dispersions, which prevents lumps during dough formation and improves homogeneity during kneading. In addition, higher viscosity and ability of the gum to retain water and form a gelling network during proofing and baking will give elasticity and symmetrical to the gluten-free bread and may compensate for the absence of the gluten [37].
The results of the texture profile was coherent sensory with the scores (Table 5) and color values (Table 7) of the gluten-free bread.
Fat stability of cupcakes during the storage period of four weeks at 20±5°C
The acid value (AV) is an important parameter to evaluate the quality of oil since it measures the content of FFAs formed after the hydrolytic degradation of lipid molecules and can be used to indicate the degree of rancidity in oil hydrolysis [43].
Figure 3. depicts the changes in acid value (AV) of cupcakes during the storage period of four weeks at 20±5° C. It could be noticed that the AV of cupcakes sweetened with roasted carob powder at 25, 50, and 75 % showed no p≥0.05 increase compared with the value of the control. That may be due to the antioxidant effects of carob powder that can delay or inhibit lipid oxidation and high-fat foods or other molecules by inhibiting the initiation or propagation of oxidizing chain reaction. Nowadays, antioxidants are used for preserving or retarding lipid peroxidation [2, 44].
Based on the experimental results, it could be concluded that roasted carob pulp can be successfully incorporated into cacao cupcakes as an alternative for sugar, even at 25 and 50% doses. That is significant from the nutritional point of view, as roasted carob pulp has potential and appreciable compositional nutrients, besides the significant antioxidants that extend the shelf life of the cupcakes. Make it authoritative for low glycemic and diabetic cake recipes.
Another concern is the pesuedoplacticity of the carob gum added viscosity and improved the texture of the gluten-free bread, particularly the crumb firmness. Carob bean gum was significant and needed for the accepted texture and sensory properties at doses up to 1.0% in gluten-free bread. That is functional and may compensate for the absence of gluten in a gluten-free diet targeted for celiac disease patients.
Author Contributions The two authors contribute equally in this paper: Hoda Hafez conceived hypothesis and provided the research plan, performed the processing of the cupcakes and the gluten-free bread and the sensory evaluations; Saad AMahgoub performed roasting of carob pulp and extraction of carob bean gum; carried out the physicochemical analyses of the raw materials and the two products. Both authors wrote, edited and reviewed the manuscript equally.
Data Availability All data generated during this study were included in this research paper with no submitted supplementary materials.
Ethical Approval The authors of this research paper have directly participated in the planning, execution, or analysis of the present study and have read and approved the final version submitted.
Conflict of Interest The authors declare that there is no conflict of interest.
Funding
The authors declare that there is no funding, no financial interests/support received during the processing of the manuscript (planning, execution, analysis).
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Table 1. Formula of Cupcakes
|
Ingredients |
Control |
RCP 25% |
RCP 25% |
RCP 25% |
|
Wheat flour 72% |
100 |
100 |
100 |
100 |
|
Cane sugar |
60 |
45 |
30 |
15 |
|
RCP |
- |
15 |
30 |
45 |
|
Eggs |
25 |
25 |
25 |
25 |
|
Skimmed milk |
10 |
10 |
10 |
10 |
|
Corn oil |
20 |
20 |
20 |
20 |
|
Baking powder |
4.5 |
4.5 |
4.5 |
4.5 |
|
Salt |
1 |
1 |
1 |
1 |
|
Vanilla |
1 |
1 |
1 |
1 |
|
Cacao powder |
10 |
- |
- |
- |
RCP: Roasted carob bean powder
Table 2. Formula of gluten- free bread
|
Ingredients |
Control |
CBG 0.5% |
CBG 0.5% |
CBG 0.5% |
|
Corn flour |
100 |
100 |
100 |
100 |
|
CBG |
- |
0.5 |
1.0 |
1.5 |
|
Corn oil (ml) |
5 |
5 |
5 |
5 |
|
Dry yeast |
1 |
1 |
1 |
1 |
|
Salt |
1 |
1 |
1 |
1 |
|
Boiling water (ml) |
90 |
91 |
91.7 |
92.5 |
CBG: Carob bean gum
Table 3. Chemical composition and minerals of raw materials on dry weight basis
|
Sample |
Moisture (g/100 g) |
Protein (g/100 g) |
Fat (g/100 g) |
Ash (g/100 g) |
Fiber (g/100 g) |
TC (g/100 g) |
Fe (mg/100g) |
Ca (mg/100g) |
Zn (mg/100g) |
|
Wheat flour 72% |
10.72±0.12a |
10.83±0.1a |
0.81±0.2c |
0.47±0.3d |
0.62±0.01c |
87.27±1.0b |
1.7±1.1c |
38.1±0.62cd |
0.52±0.02 c |
|
Corn flour 97% |
11.53±0.08a |
7.51±0.01b |
2.11±0.2a |
1.60±0.2b |
1.30±0.2b |
87.48±1.1b |
1.63±0.02 c |
50.1±0.02c |
1.83±0.02 b |
|
RCP |
9.03±0.05b |
6.72±0.1c |
1.51±0.2b |
2.73±0.1a |
7.11±011a |
81.93±0.4c |
38.7±0.06a |
228.5±0.07 a |
3.1±0.01a |
|
CBG |
7.05±0.37c |
0.55±0.77d |
0.39±0.77d |
0.68±0.03c |
ND |
98.38±0.55a |
2.97±0.2b |
164.33±0.05b |
1.75±0.06b |
RCP: Roasted carob bean powder, CBG: Carob bean gum; TC: Total carbohydrates, ND: not detected
Data are presented as means ± SDM (n = 3) and means within a column with different letters are significantly different at P ≤0.05
Table 4. Sensory quality attributes of cupcakes
|
Sample |
Appearance |
Crust color |
Crumb color |
Crumb texture |
Odor |
Taste |
OAA |
|
(9) |
(9) |
(9) |
(9) |
(9) |
(9) |
(9) |
|
|
Control |
8.50±0.5a |
8.5±0.5a |
8.5±0.1a |
8.5±0.3a |
8.8±0.1a |
8.7±0.3a |
8.7±1.0a |
|
RCP 25% |
8.2±0.2a |
8.5±0.2a |
8.0±0.2b |
8.5±0.2a |
8.8±0.2a |
8.5±0.5a |
8.6±0.5a |
|
RCP 50% |
8.2±0.3a |
8.0±0.3a |
8.0±0.4b |
8.0±0.2a |
8.7±0.2a |
8.0±1.0b |
8.0±0.4b |
|
RCP 75% |
7.5±0.5b |
7.5±0.5b |
7.0±0.3c |
7.0±0.5b |
8.5±0.5a |
5.0±0.5c |
6.99±1.0c |
RCP: Roasted carob bean powder; OAA: overall acceptability
Data are presented as means ± SDM (n = 10, a 9-point hedonic scale) and means within a column with different letters are significantly different at P ≤0.05
Table 5. Sensory quality attributes of gluten-free bread
|
Sample |
General appearance |
Crust color |
Taste |
Odor |
Separation of Layer |
Texture |
Roundness |
OAA |
|
(9) |
(9) |
(9) |
(9) |
(9) |
(9) |
(9) |
(9) |
|
|
Control |
7.32±0.3b |
7.0±1.0b |
8.0±0.5a |
8.5±0.5a |
7.5±0.5ab |
7.0±1.0ab |
6.9±0.5b |
7.2±0.8c |
|
CBG 0.5% |
8.5±1.0a |
8.0±0.5a |
8.0±1.0a |
8.5±0.5a |
8.0±1.0a |
8.0±0.7a |
9.0±0.0a |
8.8±1.0a |
|
CBG 1% |
8.0±0.5a |
8.0±1.0a |
8.0±1.0a |
8.5±0.3a |
8.0±0.5a |
8.0±0.3a |
8.0±1.0a |
8.0±0.5b |
|
CBG 1.5% |
6.8±0.5c |
6.0±0.5c |
5.0±0.5b |
8.0±0.3a |
5.0±1.0c |
5.0±0.5c |
5.0±0.1c |
5.0±0.5d |
RCP: Roasted carob bean powder ; CBG: Carob bean gum ; OAA: overall acceptability
Data are presented as means ± SDM (n = 10, a 9-point hedonic scale) and means within a column with different letters are significantly different at P≤0.05
Table 6. Nutritional quality of cupcakes and gluten-free bread on dry weight basis
|
Samples |
Protein (g/100 g) |
Fat (g/100 g) |
Ash (g/100 g) |
Fiber (g/100 g) |
TC (g/100 g) |
Energy Kcal/100g |
|
Cupcakes |
||||||
|
Control |
8.5±0.2C |
20.6±0.3a |
2.6±0.3ab |
0.63±0.22c |
77.67±0.1a |
490±0.11a |
|
RCP 25% |
8.9±0.1b |
20.75±0.4a |
2.86±0.11a |
1.33±0.22b |
76.16±0.17b |
487±0.11b |
|
RCP 50% |
9.51±0.3a |
20.82±0.2a |
2.98±0.1a |
1.64±0.33b |
75.05±0.1c |
485.6±0.1b |
|
RCP 75% |
9.75±0.1a |
20.91±0.2a |
3.15±011a |
2.05±0.11a |
74.14±0.51d |
484±0.11c |
|
Gluten-Free Bread |
||||||
|
Control |
6.82±0.12 a |
4.56±0.21ab |
2.11±0.11ab |
1.00±1.2ab |
85.51±1.0a |
410.36±1.0a |
|
CBG 0.5% |
6.82±0.21a |
4.57±0.11ab |
2.21±0.10ab |
1. 12±0.7ab |
85.28±0.22ab |
409.53±0.22a |
|
CBG 1% |
6.82±0.21a |
4.57±0.1ab |
2.33±0.20a |
1.09±0.25ab |
85.19±1.0ab |
409.17±1.0ab |
|
CBG 1.5% |
6.83±0.12a |
4.61±0.11a |
2.34±0.21a |
1.30±0.31a |
84.92±1.0ab |
408.49±1.0ab |
RCP: Roasted carob bean powder ; CBG: Carob bean gum; TC: Total carbohydrates
Data are presented as means ± SDM (n = 3) and means within a column with different letters are significantly different at P ≤0.05
Table 7. Physical characteristics of cupcakes and gluten-free bread
|
Water content |
Color |
Texture |
||||||
|
Samples |
moisture (%) |
aw |
L* |
a* |
b* |
Firmness/ Hardness (N) |
Adhesiveness (N.s-1) |
Resilience |
|
Cupcakes |
||||||||
|
Control |
25.82±0.5d |
0.76±0.3a |
53.32±3.3a |
9.7±0.43a |
18.38 ±1.4a |
8.66±0.2c |
0.23±1.1b |
0.25±0.02a |
|
RCP 25% |
26.98±1.0c |
0.81±0.2a |
49.36±2.6ab |
7.67±0.6b |
11.53 ±0.9b |
20.10±0.5b |
0.31±0.1ab |
0.21±0.03b |
|
RCP 50% |
28.54±0.5b |
0.88±0.2a |
47.84±3.0ab |
7.82±0.08b |
10.96± 0.6b |
23.55±0.2b |
0.33±1.2ab |
0.20±0.03b |
|
RCP 75% |
29.77±0.7a |
0.94±0.2a |
46.26±3.6b |
6.13± 0.37c |
7.04±0.43c |
26.11±0.06a |
0.34±1.0ab |
0.20±0.1b |
|
Gluten-Free Bread |
||||||||
|
Control |
29.11±0.5ab |
0.85±0.2a |
82.32± 3.0b |
2.37±0.54c |
33.38±1.4a |
16.0±0.02a |
-4.5±0.7a |
0.20±0.1c |
|
CBG 0.5% |
29.55±0.55a |
0.90±0.2a |
83.65± 1.3b |
9.08±0.3b |
19.62±0.08b |
14.53.0±0.01b |
-1.81±0.55c |
0.26±0.02a |
|
CBG 1% |
29.91±1.0a |
0.92±0.2a |
85.17±5.0b |
10.78±0.53a |
18.42±2.3c |
14.52.0±0.22b |
-2.55±1.1b |
0.25±0.1ab |
|
CBG 1.5% |
30.54±0.5a |
0.94±05a |
88.90±0.23a |
10.98±0.31a |
18.72±0.91c |
13.59±0.10c |
-3.01±1.1b |
0.26±0.04a |
RCP: Roasted carob bean powder ; CBG: Carob bean gum ; *L (lightness with L = 100 for lightness, and L = zero for darkness), a [(chromaticity on a green (−) to red (+)], b [(chromaticity on a blue (−) to yellow
Data are presented as means ± SDM (n = 5) and means within a column with different letters are significantly different at P ≤0.05
No competing interests reported.