Evaluation of physicochemical rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders

Seyedain Ardabili S. M., . and Habibzadeh D., . Evaluation of physicochemical rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders. pp. 1059-1068. ISSN 2231-7546

Wafer is a kind of wire-cut sandwich biscuit with soft crisp and fragile texture that consists of two parts; bread wafer and cream. Wafer cream is a mixture of edible material like oil sugar milk powder cocoa powder flavour and lecithin. In the present work the combination of carob pods powder and chicory root powder as a substitute for cocoa powder in wafer cream was investigated. Wafer cream was prepared in different amounts of carob powder and chicory root (0 3.33 6.67 10 13.33 and 20) instead of cocoa powder. Physicochemical analysis (caffeine total sugar total fat peroxide value antioxidant activity and colour) rheological properties (viscosity torque and shear stress) and sensory evaluation (colour odour flavour texture and total acceptability) were performed in different storage intervals (1 30 and 60 days). Results were analysed by using design expert software and response surface method (RSM). The amount of caffeine significantly decreased in sample with 100 cocoa powder to sample with 100 carob pod powder and chicory root powder while the amount of colour sugar and antioxidant activity increased. Other factors like peroxide value decreased in wafer cream samples with carob pod powder and chicory roots. Measurement of wafer cream rheological properties in different formulations were statistically significant. The colour odour flavour texture and total acceptability of the formulated product were measured by the multiple comparison methods.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/35%20-...

Abstract

Wafer is a kind of wire-cut sandwich biscuit with soft crisp and fragile texture that consists of two parts; bread wafer and cream. Wafer cream is a mixture of edible material like oil sugar milk powder cocoa powder flavour and lecithin. In the present work the combination of carob pods powder and chicory root powder as a substitute for cocoa powder in wafer cream was investigated. Wafer cream was prepared in different amounts of carob powder and chicory root (0 3.33 6.67 10 13.33 and 20) instead of cocoa powder. Physicochemical analysis (caffeine total sugar total fat peroxide value antioxidant activity and colour) rheological properties (viscosity torque and shear stress) and sensory evaluation (colour odour flavour texture and total acceptability) were performed in different storage intervals (1 30 and 60 days). Results were analysed by using design expert software and response surface method (RSM). The amount of caffeine significantly decreased in sample with 100 cocoa powder to sample with 100 carob pod powder and chicory root powder while the amount of colour sugar and antioxidant activity increased. Other factors like peroxide value decreased in wafer cream samples with carob pod powder and chicory roots. Measurement of wafer cream rheological properties in different formulations were statistically significant. The colour odour flavour texture and total acceptability of the formulated product were measured by the multiple comparison methods.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Cream
AGROVOC Term:	Food processing
AGROVOC Term:	Blending
AGROVOC Term:	Cocoa powder
AGROVOC Term:	Carob (tree)
AGROVOC Term:	Pods
AGROVOC Term:	Chicory
AGROVOC Term:	Roots
AGROVOC Term:	Powders
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8275

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