论文标题：Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

期刊：Foods

作者：Maria Papageorgiou,Adamantini Paraskevopoulou,Foteini Pantazi and Adriana Skendi

发表时间：2 November 2020

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摘要：角豆粉作为一种食品配料被广泛应用于食品烘焙，它在烘烤过程中常表现出巧克力或可可的味道和色泽。本研究的主要目的有两方面：首先研究烤角豆面粉 (面粉基础为0-70％) 的添加量对常规可可蛋糕配方的品质和感官特性的影响，其次是利用HS-SPME技术结合GC/MS对得到的挥发性成分进行研究，同时与对照的可可蛋糕进行对比。研究结果表明，含有30%、50%角豆粉的蛋糕质地和感官属性都比较容易接受，与可可具有相似的气味主要是因为具有醛类、内酯类、呋喃/吡喃衍生物和吡咯衍生物等气味活性化合物。近期，来自希腊的Maria Papageorgiou和Adamantini Paraskevopoulou及其研究团队，研究了用角豆粉替代小麦粉和可可粉对蛋糕的感官、质地和香气的影响，并将其结果发表在上。

研究背景

角豆粉的主要特点是糖含量较高，最高可达到50％以上 (主要是蔗糖)，膳食纤维含量在11％左右。角豆粉目前已被运用于各种功能性食品的生产，例如烘焙食品、糖果、面食和饮料。此外，由于它具有巧克力/可可的风味和色泽，再加上其不含咖啡因和可可碱 (比可可便宜)，同时增加了纤维的摄入，减少了脂肪含量，并具有显著的自由基清除活性，这使其成为了食品工业中重要的可可替代品和增量剂 [1-4]。

根据McLeod和Forcen [5] 的描述，通过同时进行水蒸气蒸馏-溶剂萃取技术获得的角豆粉提取物的特征是存在高含量的脂肪酸，然后是酮、醛、苯衍生物、醇、酯、萜烯、呋喃衍生物和其他化合物，而它们的香气被形容为“甜、黄油味、焦糖味、酯、略带油性/脂肪，并带有令人不愉快的硫和腐臭/香气”。结果表明，焙烧过程对角豆粉的香气分布有显著影响，其香气分布随焙烧程度的不同而不同 [6]。根据GC-MS实验的数据和感官观察，可可类气味主要归因于糖的热降解，而不是美拉德反应途径。

Fadel等 [7] 比较了真正的可可粉挥发性风味成分与一种由磨碎的烤角豆荚和菊苣根 (2：1 w / w) 混合物组成的低成本可可粉的挥发性风味成分，结果显示，在真正的可可中发现的大多数挥发性化合物也在可可替代品样品中得到了表征。因此，在用作可可替代品之前，应将角豆果肉烘烤并研磨成粉末 [8]。

最近的一项研究手机版称，在混合粉饮料中成功地用角豆粉替代了10%的可可粉，另一种是在豆饼中添加了5%的角豆粉 [9-10] 。虽然最近的文献报道了在蛋糕配方中使用角豆荚 [11-13]，但并没有涉及在香气方面替代可可，而是高层次的角豆荚添加对蛋糕质量、明升手机成分和感官特性的影响。

实验过程

• 添加小麦粉和可可粉或角豆粉制成蛋糕并测量硬度、弹性、粘合性和内聚性；

• 在烘焙后24小时，由20名经过训练的30-62岁的小组成员对蛋糕的颜色、孔隙度、香气、甜度、柔软度、易碎性和总体可接受性进行评估；

• 以添加了30%角豆粉的蛋糕与没有添加角豆粉的蛋糕 (对照) 为样品，进行挥发性化合物分析。

实验结论

与蛋糕瓤相同的是，蛋糕皮的颜色也随着角豆粉的添加逐渐变深。在角豆粉的添加含量为10％和30％的情况下，与对照蛋糕相比，蛋糕的硬度显著降低，弹性值没有明显变化。70％的角豆粉添加使蛋糕密度显著增加。当角豆粉的添加量为10%时，蛋糕瓤的颜后比没有添加角豆粉时浅，随着添加量的增加，蛋糕瓤染色变深，在添加到70%时蛋糕颜色显著变黑。另一方面，与对照的可可蛋糕相比，角豆粉含量的逐渐增加使蛋糕外观的红色调逐渐强烈。

图为添加不同剂量的角豆粉对蛋糕瓤 (A) 及蛋糕皮 (B) 颜色的影响

对小组成员测试的结果进行分析后发现，不同角豆粉添加量仅在颜色、甜度及柔软度上存在差异。颜色方面，含30％和50％角豆粉的蛋糕的颜色类似于含20％可可粉的蛋糕 (对照) 颜色；随着角豆粉的含量增加，蛋糕甜度逐渐增加。蛋糕的柔软度随着角豆粉含量的增加降低。

添加30%角豆粉的蛋糕在烘焙过程中产生了102种化合物，对照蛋糕产生了98种化合物，其中有86种是相同的。进一步研究发现，有49种化合物对于蛋糕的香气贡献较大。值得注意的是，醛类物质、内酯、呋喃/吡喃衍生物和吡咯衍生物被检测为蛋糕持有香气的重要组成部分。

参考文献

1. Yousif, A.K.; Alghzawi, H.M. Processing and characterization of carob powder. Food Chem. 2000, 69, 283–287.

2. Papaefstathiou, E.; Agapiou, A.; Giannopoulos, S.; Kokkinofta, R. Nutritional characterization of carobs and traditional carob products. Food Sci. Nutr. 2018, 6, 2151–2161.

3. Papagiannopoulos, M.; Wollseifen, H.R.; Mellenthin, A.; Haber, B.; Galensa, R. Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn. J. Agric. Food Chem. 2004, 52, 3784–3791.

4. Loullis, A.; Pinakoulaki, E. Carob as cocoa substitute: A review on composition, health benefits and food applications. Eur. Food Res. Technol. 2018, 244, 959–977

5. McLeod, G.; Forcen, M. Analysis of volatile components derived from the carob bean Ceratonia siliqua. Phytochemistry 1992, 31, 3113–3119.

6. Arrighi, W.; Hartman, T.; Ho, C.T. Carob bean aroma dependence on roasting conditions. Perfum. Flavor. 1997, 22, 31–41.

7. Fadel, H.H.M.; Abdel Mageed, M.A.; Abdel Samad, A.K.M.E.; Lotfy, S.N. Cocoa substitute: Evaluation of sensory qualities and flavour stability. Eur. Food Res. Technol. 2006, 223, 125–131.

8. Boublenza, I.; Lazouni, H.A.; Ghaffari, L.; Ruiz, K.; Fabiano-Tixier, A.-S.; Chemat, F. Influence of roasting on sensory, antioxidant, aromas, and physicochemical properties of carob pod powder (Ceratonia siliqua L.). J. Food Qual. 2017, 2017, 4193672.

9. Benkovi?, M.; Radi?, K.; Vitali ?epo, D.; Jaškūnas, E.; Janutis, L.; Morkunaite, M.; Sre?ec, S. Production of cocoa and carob-based drink powders by foam mat drying. J. Food Process Eng. 2018, 41, e12825.

10. Paw?owska, K.; Kuligowski, M.; Jasińska-Kuligowska, I.; Kidoń, M.; Siger, A.; Rudzińska, M.; Nowak, J. Effect of replacing cocoa powder by carob powder in the muffins on sensory and physicochemical properties. Plant Foods Hum. Nutr. 2018, 73, 196–202.

11. Berk, E.; Sumnu, G.; Sahin, S. Usage of carob bean flour in gluten free cakes. Chem. Eng. Trans. 2017, 57, 1909–1914.

12. Fidan, H.; Petkova, N.; Sapundzhieva, T.; Baeva, M.; Goranova, Z.; Slavov, A.; Krastev, L. Carob syrup and carob flour (Ceratonia siliqua L.) as functional ingredients in sponge cakes. Carpathian J. Food Sci. Technol. 2019, 11, 71–82.

13. Román, L.; González, A.; Espina, T.; Gómez, M. Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. J. Food Sci. Technol. 2017, 54, 2094–2103.

期刊简介

(ISSN 2304-8158，IF 4.092) 是MDPI出版发行的国际型开放获取期刊之一，主题涵盖了食品研究领域的各个方面。目前已被Scopus、SCIE (Web of Science)、PubMed等数据库收录。期刊采用单盲同行评审，一审周期约为14天，文章从接收到发表时间约为4天。

Abstract：

Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.

Background：

Carob flour, it is characterized by a high content of sugars (>50%, mainly sucrose), dietary fibers (~11%), minerals (Mg, Fe, P, Zn, Ca, K, Na) as well as low protein (3–4%) and lipids (0.2–0.8%) levels and significant amounts of phenolic compounds (e.g., gallic acid, hydrolysable and condensed tannins) and vitamins (e.g., E, D, C, B6, folic acid). Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods, sweets, pasta and beverages, either as a natural sweetener or food ingredient.

Our intent was not only to study the effect that the increasing incorporation of roasted carob flour (0–70%) has on the quality and sensory attributes of a conventional cocoa cake recipe, but also to investigate the obtained volatile fraction responsible of the aroma product in the best performed carob cake while comparing it with that of the control cocoa-containing cake recipe. A detailed evaluation of the developed aroma volatile fraction of pound cake with the added carob flour or cocoa was performed by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) analysis.

Methods：

Cake Preparation and Measurements

• The following parameters were measured: volume, cake yield, crust and crumb color, texture of the crumb, hardness, springiness, adhesiveness, and cohesiveness

Sensory Test

• The sensory evaluation of the cakes was performed 24 h after baking by 20 trained panelists, aged 30–62 years (11 men and nine women) at the sensory laboratory of the department of the Food Science and Technology of the International Hellenic University. The cakes were evaluated for their color, alveolar structure (porosity), aroma, sweetness, softness, crumbliness, and overall acceptability.

Volatile Compounds Analysis

Results：

Only the incorporation level of 50% flour basis rendered cakes with a significantly (p < 0.05) harder crumb than the control cocoa cake. At addition levels of 10 and 30% carob flour, the hardness of the crumb was significantly reduced, with no significant changes in the springiness values when compared to the control cake. By increasing the carob level above 30% flour basis, a significant decrease of the springiness and cohesiveness was noticed. No changes were observed in the adhesiveness values among all the tested samples.

They evaluated the color of cakes with 30 and 50% carob flour as similar to the cake with 20% cocoa (control). Regarding sweetness, a progressive increase was observed in the perceived sweetness of the cakes with increasing levels of carob flours. However, only the cake with 70% carob flour was significantly different from the control.

A total of 113 headspace volatile compounds isolated by SPME were identified in the studied cakes, including 18 aldehydes, 17 alcohols, 12 ketones, 20 nitrogen-containing compounds (16 pyrazine and 3 pyrrole derivatives), 16 carbonic acids, 8 furan derivatives, 3 pyran derivatives, 10 lactones, 6 esters, 2 sulphur compounds and 2 terpene compounds

Conclusions：

Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Batter density and cake yield were only affected at a 70% incorporation level. Cake specific volume was negatively affected by the incorporation of the high content of dietary fibers in the raw material added. PCA analysis of the dataset explained the 74.1% of the total variation, revealing a high association between some sensory parameters. A close positive relationship was observed between the color and porosity, whereas the softness was inversely associated with those parameters. On the other hand, aroma and sweetness have a high relationship between them.

The cake with 30% carob flour gained the highest score for overall acceptability. A total of 113 headspace volatile compounds isolated by SPME were identified in the studied cakes. As revealed by GS-MS analysis, it could be concluded that the cocoa-reminiscent aroma of carob flour-containing cake could mainly be attributed to the similarities observed with the aroma profile of cocoa cake as regards the presence of aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.