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.; Habibzadeh, D.

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

2019

Seyedain Ardabili, S. M. | Habibzadeh, D.

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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