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Rheological and sensory properties of glazes prepared with carob and cocoa powders
Author(s) -
Stankov Stanko,
DzhivoderovaZarcheva Mina,
Dimitrova Eva,
DamyanovaBakardzhieva Magdalena,
Fidan Hafize
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14580
Subject(s) - rheology , shear thinning , food science , glaze , materials science , aftertaste , flavor , shear rate , apparent viscosity , chemistry , mineralogy , composite material , ceramic
The aim of this study was to evaluate some rheological and descriptive sensory properties of cocoa and carob glazes. Four glaze formulations with different quantities of cocoa and carob powder were prepared. Resulting flow curves were fitted to Ostvald‐de‐Waele rheological models. It was determined that carob glazes have similar rheological properties like the cocoa glazes. The results show that the shear stress and the viscosity of the samples were shear rate dependent and in all cases; the behavior was shear‐thinning (or pseudoplastic). The hysteresis loop area determined that the most narrow loops were found in the systems with cocoa powder, which are stronger and more shear resistant. The sensory evaluation of appearance, color, flavor, taste, consistency, sweetness, aftertaste, and overall perception was also performed. As a result, the carob powder could be used as a potential substituent of cocoa powder due to its high nutritional value and pleasant sensory properties. Practical applications Our objective was to evaluate the rheological properties of carob glazes in order to determine the potential of carob powder as a substituent of cocoa powder because of its nutritional advantages. The glazes obtained can be included as glazing mass for a variety of cookies, such as cupcakes, cakes, pastes, croissants, and more. They can be used as fillers and pastry creams.