Carob powder as cocoa substitute in milk and dark compound chocolate formulation.

ABSTRACT: In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale. The outcomes indicated that chocolate formulations with lower content of carob powder presented higher quality in terms of color parameters, mean particle size and hardness (values close to control). The addition of carob powder resulted in decreased yield stress in dark chocolates. Also dark chocolate formulations containing high levels of carob powder recorded Casson viscosity values similar to control. Moreover,

SUBMITTER: Akdeniz E 

PROVIDER: S-EPMC8479043 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature