Volume 4 - No 5
DEVELOPMENT AND EVALUATION OF CAROB (Ceratonia siliqua) CAKE FLOUR BASE
Abstract
New food ingredients have been investigated so that they can meet the requirements of current
consumer market who want products with sensory and nutritional quality associated with health
benefits. Carob is an ingredient that can replace cocoa in the production of chocolate cake, by
having significant nutritional content, with lower content of sugar and fat, no stimulants, have a
low glycemic index, high quantity of natural fibers and it is a healthy product with high nutritional
value. The whole wheat flour also has health promoting properties, for presenting amounts of fiber,
calcium, iron, sodium, potassium, phosphorus, thiamine and riboflavin much more significant than
in white flour. The present study aimed to use the carob and wheat flour as ingredients of chocolate
cake without lactose. Thus, two formulations were made by varying only the amount of carob, being
the formulation A more carob (3.58%) and formulation B with less carob (1.79%), were evaluated a
market research and a sensory analysis. According to the sensory evaluation, there was no
significant difference for attributes evaluated, except for the color, and got a great acceptance rate.
Through Market Research the consumer profile was identified for the proposed product, as well as
their critical sense about the new product, we obtained satisfactory results related to consumer
behavior that would be willing to change the product already consumed by a new one, and pay an
amount consistent to the product.
Paper Details
PaperID: p 1340-1350
Author's Name: Emanuele Freitas de Morais, Estevam Bolliger Maniglia, Jéssica Mayuri Omae, Luis Fernando Farah Soares and Grasiele Scaramal Madrona
Volume: Volume 4
Issues: No 5
Keywords: Lactose, whole wheat flour, new product.
Year: 2014
Month: December
Pages: 1340 -1350