Sensory Analysis of Cakes Enriched with Almonds Powders of Terminalia catappa from Cote d'Ivoire
Journal Title: Asian Journal of Biotechnology and Bioresource Technology - Year 2017, Vol 2, Issue 1
Abstract
Aims: The present work evaluates the sensory properties of nine (9) cakes enriched with almonds powders of Terminalia catappa produced in Cote d’Ivoire. Study Design: The current study focuses on the sensory properties (descriptive profile and hedonic analysis) of nine (9) cakes enriched with the powders of almonds of Terminalia catappa. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Biochemistry department of Biosciences Unit, Félix Houphouet-Boigny University, between October and December 2015. Methodology: The collected fruits were crushed, their almonds extracted were ground, sieved and the powders obtained were separated according to the size of their particle and their proportion. Nine (9) cakes enriched with powdered almonds of Terminalia catappa have been prepared and subjected to sensory analyses. Sensory analyses were realized to revel the descriptive profile regarding nine sensory descriptors, namely color crumb, ventilation crumb, texture silky, texture crumbly, sweet flavor, fat sensation, wet sensation, aroma and bitter, and then hedonic analysis. Results: Regarding acceptability, the sensory properties, color, taste, mellow texture, mouth appearance and aroma, differ significantly (p <0.001) from the cakes enriched with almond flour from T. catappa. As for the scores attributed to the different cakes, they are statistically identical. Means are high and range from 6.07 / 9 to 7.13 / 9. At the perception level, the profiles showed significant differences at p˂0,001 for fortified cakes. The cake scores show no statistical difference except for the color of the crumb. At this profile, the color of the crumb was more noticeable in the F3 cake with a score of 8.11 / 10, while the F2 cake showed the lowest score (3.3 / 10). Conclusion: The almond flour of T. catappa weakly influences the sensory characteristics of the made cakes. It could be used to enrich the cakes and thus allow a better valorization of this plant.
Authors and Affiliations
Douati Togba Etienne, Assi Olivier, Aka Boigny, Konan N’guessan Ysidor, Coulibaly Adama, Sidibe Daouda, Biego Godi Henri Marius
Keywords
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- EP ID EP337882
- DOI 10.9734/AJB2T/2017/36696
- Views 119
- Downloads 0
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