Akademik Veri Yönetim Sistemi
1st International Erciyes Agriculture, Animal and Food Sciences Conference, Kayseri, Türkiye, 24 - 27 Nisan 2019
In this study, carob molasses was used to substitute sugar partially (%50) or
completely (%100) in the biscuits. Thus, both the biscuit
contents were enriched from the nutritional point of view and the sugar content
was reduced, resulting in a relatively healthier product. The composition (moisture,
ash, fat, sugar, protein and mineral) of the biscuits produced was determined;
pH, aw, color properties and hardness were measured. The antioxidant
properties of the biscuits were determined as the total amount of phenolic
substance as the gallic acid equivalent and the antioxidant capacity as the
Trolox equivalent. The amount of HMF in the sample which contained %100 carob
molasses instead of sugar was determined by HPLC. The odor, color, structure,
taste acceptability of biscuits were determined by consumer test and the
sweetness level by descriptive sensory test. The increase in the amount of
molasses resulted in a decrease in L * and an increase in a * and b * values. When
the %100 of sugar was replaced with carob molasses, the hardness value was reduced
from 24,67 N to 16,70 N compared to the control sample. Protein content
increased from %6,33 to %7,61 when sugar was completely replaced with carob
molasses. While control contained %24,47
sugar, sugar content was reduced to %
17,45 by replacing sugar totally with carob molasses. The total phenolic
content of the control sample was 1,11 mg GAE/g, whereas the replacement of
sugar totally with carob molasses resulted in an increase in the total phenolic
content of the biscuit sample to 2,40 mg GAE/g. As a result of sensory
analysis, the overall acceptability, taste and color scores of the biscuits
using carob molasses at 50% were significantly higher than those of the other biscuits.
Also this sample was determined to be sweeter than the control although it
contains less sugar.