Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-637, Poznań, Poland.
Department of Food Commodity, Faculty of Commodity Sciences, Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875, Poznań, Poland.
Plant Foods Hum Nutr. 2018 Sep;73(3):196-202. doi: 10.1007/s11130-018-0675-0.
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.
随着可可需求的增加和对富含生物活性化合物成分的寻找，我们鼓励研究用角豆粉替代含有大豆、芝麻油和亚麻籽油的松饼中的可可粉的可能性。在各个面团中分别添加 5%的角豆或可可粉。用角豆粉制成的小松饼具有更高的抗氧化活性（ABTS 法提高 36%，DPPH 法提高 83%）、更高的染料木黄酮（18%）和总植物甾醇（17%）含量。角豆松饼外壳的颜色差异对消费者来说并不明显（外壳 ΔE=0.70，碎屑 ΔE=5.6），其味道比可可松饼更甜，苦味也更小。此外，添加角豆粉和可可粉均可使产品具有良好的感官品质。高含量的植物甾醇、染料木黄酮和提高的抗氧化活性证明角豆是生物活性化合物的来源。研究结果表明，角豆粉可以作为可可的有价值的替代松饼成分。
