Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake
In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in th...
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Hasan Eleroğlu
2020-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2865 |
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| author | Elif Öztürk Gülden Ova |
| author_facet | Elif Öztürk Gülden Ova |
| author_sort | Elif Öztürk |
| collection | DOAJ |
| description | In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in the cake samples for each weight ratio of RCBH and LCBH and in the hulls were evaluated. Fiber, ash, total antioxidant activity (TAA) and total phenolic compound (TPC) contents increased with the CBH content in the cakes. No significant difference was found in the specific volume among the cake samples. Based on the results of the textural analysis, all cake samples showed higher hardness, lower springiness and cohesiveness than those of the control cake. Regarding to the color of the crumb and crust, the 40% LCBH and RCBH cakes presented the lowest L*, a* and b* values. According to the Principal Component Analysis (PCA), it was observed that the properties with respect to the cell uniformity, adhesiveness, sweetness, oiliness and humidity of the 20LCBH and 20RCBH cakes can be distinguished clearly from the other flour substituted cakes. |
| format | Article |
| id | doaj-art-ee0cebe76fcd449e9b40a7c5b016a1c0 |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-ee0cebe76fcd449e9b40a7c5b016a1c02025-08-20T03:06:30ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2020-03-018356056710.24925/turjaf.v8i3.560-567.28651553Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound CakeElif Öztürk0Gülden Ova1Department of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmirDepartment of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmirIn this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in the cake samples for each weight ratio of RCBH and LCBH and in the hulls were evaluated. Fiber, ash, total antioxidant activity (TAA) and total phenolic compound (TPC) contents increased with the CBH content in the cakes. No significant difference was found in the specific volume among the cake samples. Based on the results of the textural analysis, all cake samples showed higher hardness, lower springiness and cohesiveness than those of the control cake. Regarding to the color of the crumb and crust, the 40% LCBH and RCBH cakes presented the lowest L*, a* and b* values. According to the Principal Component Analysis (PCA), it was observed that the properties with respect to the cell uniformity, adhesiveness, sweetness, oiliness and humidity of the 20LCBH and 20RCBH cakes can be distinguished clearly from the other flour substituted cakes.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2865cocoa bean hullsflour substituted cakesfunctional foodstextureprincipal component analysis |
| spellingShingle | Elif Öztürk Gülden Ova Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake Turkish Journal of Agriculture: Food Science and Technology cocoa bean hulls flour substituted cakes functional foods texture principal component analysis |
| title | Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake |
| title_full | Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake |
| title_fullStr | Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake |
| title_full_unstemmed | Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake |
| title_short | Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake |
| title_sort | cocoa bean hulls effect on nutritional quality texture and sensory properties of pound cake |
| topic | cocoa bean hulls flour substituted cakes functional foods texture principal component analysis |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2865 |
| work_keys_str_mv | AT elifozturk cocoabeanhullseffectonnutritionalqualitytextureandsensorypropertiesofpoundcake AT guldenova cocoabeanhullseffectonnutritionalqualitytextureandsensorypropertiesofpoundcake |