Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

Katarzyna Pawłowska , Maciej Kuligowski , Iwona Jasińska-Kuligowska , Marcin Kidoń , Aleksander Siger , Magdalena Rudzińska , Jacek Nowak


The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.
Author Katarzyna Pawłowska - Uniwersytet Przyrodniczy w Poznaniu
Katarzyna Pawłowska,,
, Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Maciej Kuligowski,,
, Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
, Marcin Kidoń - Uniwersytet Przyrodniczy w Poznaniu
Marcin Kidoń,,
, Aleksander Siger - Uniwersytet Przyrodniczy w Poznaniu
Aleksander Siger,,
, Magdalena Rudzińska - Uniwersytet Przyrodniczy w Poznaniu
Magdalena Rudzińska,,
, Jacek Nowak
Jacek Nowak,,
Journal seriesPlant Foods for Human Nutrition, ISSN 0921-9668, (A 35 pkt)
Issue year2018
Publication size in sheets0.5
Keywords in EnglishCarob powder, Cocoa, Phytosterols, Antiradical activity, Isoflavones
ASJC Classification1106 Food Science; 1601 Chemistry (miscellaneous)
URL https://link.springer.com/article/10.1007%2Fs11130-018-0675-0
Languageen angielski
Score (nominal)35
Score sourcejournalList
ScoreMinisterial score = 35.0, 17-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.894; WoS Impact Factor: 2018 = 2.598 (2) - 2018=2.921 (5)
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