The Effect of Enrichment of Biscuits by Carob Molasses on Physicochemical, Functional and Sensory Properties


Creative Commons License

İnanır C., Sipahioğlu O.

1st International Erciyes Agriculture, Animal and Food Sciences Conference, Kayseri, Türkiye, 24 - 27 Nisan 2019

  • Yayın Türü: Bildiri / Yayınlanmadı
  • Basıldığı Şehir: Kayseri
  • Basıldığı Ülke: Türkiye
  • Erciyes Üniversitesi Adresli: Evet

Özet

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.