Ann M. Andre

Publication Date


Document Type


First Advisor

King, Sondra L.

Degree Name

M.S. (Master of Science)

Legacy Department

Department of Home Economics


Flavor; Consumer preferences; Carob


Cocoa and carob powder both contain pigments in the class of flavonoids. The quantity of pigments influences the flavor of cocoa and carob products. The consumer acceptability levels of four brands of carob in brownies for the attributes of appearance, texture, overall flavor, chocolate-like, and sweet-like were evaluated by three untrained panel groups. Two small untrained groups identified the variation of astringency in the four carob brownie samples. Objective measurements of Spectrometer 20 percent transmission readings at 460 mu, and percentage of powder through Tyler Equivalent mesh screen values were taken for two cocoa brands and the four carob brands. Means and standard deviations were calculated. Consumer acceptability scores were statistically analyzed according to Page's Distribution Free Test for Ordered Alternatives Based on Freidman Rank Sums at o( = .05 against Spectrometer percent transmission values. Results indicated there is a significant rank order in the texture and over-all flavor acceptability and astringency variation of carob brownies against Spectrometer percent transmission values. There was no significant rank order in the appearance, chocolate-like, and sweet-like acceptability of carob brownies against Spectrometer percent transmission values. The average consumer associates chocolate-like with sweet-like, and considers the most acceptable carob product to be either chocolatelike or sweet-like. A trained panel was able to identify astringency variation in the carob products. Cocoa powder was found to have a larger particle size than carob powder; however, a small carob particle size was found to rate most acceptable for appearance.


Includes bibliographical references.


60 pages




Northern Illinois University

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