FLOUR OF ORA-PRO-NOBIS AS AN INGREDIENT IN THE PREPARATION OF CHOCOLATE CAKE

Abstract

The objective of this study was to use flour of ora-pro-nobis (FOPN) in the preparation of chocolate cake, assessing its influence on the sensory characteristics of the product. Chocolate cake was prepared without ora-pro-nobis (Sample Standard - P) and with 2,5; 5,0 and 7,5% FOPN, corresponding to the experimental samples A, B and C, in which it substituted wheat flour. In the sensory evaluation, 100 untrained tasters, received the samples at random and underwent the sensory acceptance tests regarding the attributes of flavor, appearance, texture and overall impression, using a 9 point hedonic scale. Results were analyzed by ANOVA followed by the Tukey Test (5% significance). The average grades of samples with FOPN were significantly lower (p<0.05) than sample P in all attributes analyzed, except for texture that did not differ significantly from sample A (p>0.05). Among the cakes containing FOPN, it was found that there was no significant difference for the texture attribute. Sample A presented the highest scores in relation to samples B and C, which did not differ in all attributes. It was concluded that among the samples supplemented with FOPN, the one containing 2.5% flour has the best acceptance.