Evaluation of the influence of the variables sugar, fermented cassava starch and orange albedo in the development of chocolate cakes

• Published in: Revista brasileira de tecnologia de alimentos Vol. 16; no. 3; p. 175
• Main Authors: Silva, Izabel Cristina Veras, Santos, Aline Alves Oliveira, Santana, Danielle Gomes, Santos, Alecia Josefa Alves Oliveira, Leite, Mayara Lucia da Costa, Almeida, Meirielly Lima, Marcellini, Paulo Sergio
• Format: Journal Article
• Language: English
• Published: 01-07-2013
• Subjects: Manihot esculenta; Triticum aestivum
• ISSN: 1516-7275; 1981-6723

The food industry has shown interest in alternative sources of ingredients such as fermented cassava starch derived from cassava, and orange albedo, a byproduct of the juice industry, which aggregate nutritional and economic value to the product. This study aimed to evaluate the influence of the concentrations of sugar, fermented cassava starch and orange albedo in the formulation of a chocolate cake. The concentrations adopted were defined by a 23 factorial design, taking as the independent variables: fermented cassava starch (X, from 14.90 to 40.10 %), sugar (Y, from 74.80 to 125.20 %) and orange albedo flour (Z, 4.15 to 8.35 %), and the sensory analysis attributes as the dependent variables, using a nine point hedonic scale. The optimized formulation, standard (100 % wheat) and commercial one were evaluated for their physicochemical characteristics, sensory acceptance and purchasing intent. The sensory results showed that the averages were between 5 (neither liked/nor disliked) and 8 (liked a lot). The sensory parameters of the different formulations showed significant differences (p < 0.05), and the optimal formulation was chosen according to the overall impression, the sugar and orange albedo flour concentrations being significant. Thus the optimized formulation contained 27.5 % of fermented cassava starch, 6 % orange albedo and 130 % sugar. In the comparative sensory test, the cakes presented significant difference (p < 0.05) for the attributes of appearance and aroma. The physicochemical characteristics showed a significant influence (p < 0.05) on the parameters of moisture and protein contents.