AGROBIOLOGIA
Volume 13, Numéro 2, Pages 3597-3605
2023-12-27
Production Of Chocolate Enriched With Carob Powder
Authors : Lagha-benamrouche Samira . Hezil Djamila .
Abstract
Description of the subject: Chocolate is one of the world's most popular confectionery products. Today, the food industry is increasingly seeking to formulate and produce healthier products. The development of these products requires modifications to ingredients and recipe formulation. Objective: The aim of our work is to develop a chocolate enriched with carob powder. Carob was chosen and used as a substitute for cocoa due to the absence of certain stimulating substances such as caffeine and theobromine and for its richness in dietary fibre. The work has a double interest: on the one hand, it is a contribution to the development of a functional chocolate, and on the other, it enhances the value of the carob tree, which is of considerable economic importance. Methods : Preliminary trials of dark chocolate formulation with different concentrations of carob flour were carried out and five concentrations were finally selected (5, 10, 15, 20 and 25‰). The chemical composition of carob powder, the physicochemical analysis and the sensory quality of chocolates enriched with carob powder was studied. Results : Carob flour was found to be low in fat and protein, moderately high in sugars and a source of soluble and insoluble fiber. The results of the physicochemical analyses show that pH ranges from 5.35 to 5.70. Concerning humidity, the data show that these chocolates appear to be wetter and exceed the norm. For viscosity and refining the results show that a rate above 10‰ of enrichment decreases refining and makes it difficult to spread the chocolate layer, and above 15‰ viscosity reading becomes impossible. Conclusion : Tasters found the 5‰ and 10‰ chocolates to be the best, with a significant preference for the 5‰ chocolate. The 5‰ carob chocolate is significantly perceived as the darkest chocolate, with the firmest texture and the most frank and pleasant smell while the 25‰ carob chocolate was perceived as the lightest chocolate, with the least firm (disintegrated) texture and the least frank.
Keywords
Carob ; Dark chocolate ; Grading ; Refining ; Viscosity
Les articles similaires
Benchikh Yassine
.
Djellas Iliès Kadda
.
Mohellebi Nassima
.
pages 12-20.
ام الرتم سحر
.
ص 916-935.
Boussioud Widad
.
Belouahem Djamila
.
Maamar Khouadri Kader
.
Benani Dalila
.
Sbabdji Mohamed
.
pages 35-42.
Sour Souad
.
Fridi Chahinez
.
Taif Amel
.
pages 1200-1206.
Kocherane Rima
.
Krouchi Fazia
.
Derridj Arezki
.
pages 1581-1600.
