Effect of Different Levels of Green Banana Flour, Chia Seeds, Sugar, Cocoa Powder and Eggs on Textural, Physical and Sensory Properties of Chocolate Cake

Aug 25, 2026

Development of healthier, tasty chocolate cakes by replacing conventional ingredients with functional ones remains challenging for the food industry. This study evaluated physicochemical and sensory characteristics of chocolate cakes formulated with two concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia, together with fat, sugar, cocoa powder, and eggs, using a Plackett-Burman experimental design (PB12). Results showed that reducing WF, GBF, and sugar increased water activity, volume, and adhesion force, while increasing WF, GBF, egg, chia, and sugar increased firmness, elasticity, and crust color. Scanning electron microscopy revealed a porous, weak structure for GBF and chia-based formulations, and highest overall acceptability came from 75% GBF replacing WF and 50% chia as a fat substitute with low eggs, sugar, and cocoa powder, supporting their combined potential for healthier cakes.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages14

Reading Time35 min

AccessFree to download

Introduction

Experimental Design and Formulation Factors

Physicochemical and Sensory Outcomes

Microstructural Evidence and Acceptability

Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake Efeito de diferentes teores de farinha de banana verde, sementes de chia, açúcar, cacau em pó eovos nas propriedades de textura, físicas e sensoriais de bolo de chocolate Efecto de diferentes niveles de harina de plátano verde, semillas de chía, azúcar, cacao en polvo yhuevos en las propiedades texturales, físicas y sensoriales de torta de chocolate Received: 11/23/2022 | Revised: 12/15/2022 | Accepted: 12/17/2022 | Published: 12/21/2022 Raquel Bulegon ORCID: [https://orcid.org/0000-0002-5357-7722](https://orcid.org/0000-0002-5357-7722)[ ](https://orcid.org/0000-0002-5357-7722)Santa Catarina State University, Brazil E-mail: [raquelbuligon@hotmail.com](raquelbuligon@hotmail.com) Fabiane Mores ORCID: [https://orcid.org/0000-0002-9626-4443](https://orcid.org/0000-0002-9626-4443)[ ](https://orcid.org/0000-0002-9626-4443)Santa Catarina State University, Brazil E-mail: [fabianemores@hotmail.com](fabianemores@hotmail.com) Georgia Ane Raquel Sehn ORCID: [https://orcid.org/0000-0002-3780-3670](https://orcid.org/0000-0002-3780-3670)[ ](https://orcid.org/0000-0002-3780-3670)Santa Catarina State University, Brazil E-mail: [georgia.sehn@udesc.br](georgia.sehn@udesc.br) Elisandra Rigo ORCID: [https://orcid.org/0000-0002-5405-5168](https://orcid.org/0000-0002-5405-5168)[ ](https://orcid.org/0000-0002-5405-5168)Santa Catarina State University, Brazil E-mail: [elisandra.rigo@udesc.br](elisandra.rigo@udesc.br) Andréia Zilio Dinon ORCID: [https://orcid.org/0000-0002-0676-5050](https://orcid.org/0000-0002-0676-5050)[ ](https://orcid.org/0000-0002-0676-5050)Santa Catarina State University, Brazil E-mail: [andreia.dinon@udesc.br](andreia.dinon@udesc.br) Abstract The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12) . It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes. Keywords: Bakery products; Theobroma cacao; Fat replacement; Cake quality. Resumo O desenvolvimento de bolos de chocolate mais saudáveis e saborosos com substituição de ingredientes tradicionaispor ingredientes funcionais ainda é um desafio para a indústria alimentícia. O objetivo deste estudo foi avaliar as características físico-químicas e sensoriais de bolos de chocolate elaborados com duas diferentes concentrações defarinha de banana verde (GBF) + farinha de trigo (WF) e chia hidratada + gordura, açúcar, cacau em pó e ovos por meio do planejamento experimental de Plackett - Burman (PB12) . Observou-se que a diminuição de WF, GBF eaçúcar resultou em aumento da atividade de água, volume e força de adesão. Além disso, um aumento em WF, GBF, ovo, chia e açúcar resultou em um aumento na firmeza, elasticidade e cor da crosta. A microscopia eletrônica de varredura mostrou uma estrutura porosa e fraca para as formulações com GBF e sementes de chia. As

FAQs

What was the objective of the study on chocolate cake formulations?

To evaluate the physicochemical and sensory characteristics of chocolate cakes made with different levels of green banana flour and chia, combined with fat, sugar, cocoa powder, and eggs.

How did changing wheat flour (WF), green banana flour (GBF), and sugar affect cake properties?

Decreasing WF, GBF, and sugar increased water activity, volume, and adhesion force.

Which formulation achieved the highest overall acceptability?

The highest scores were for cakes with 75% GBF replacing WF and 50% chia seeds as a fat substitution agent, combined with low levels of eggs, sugar, and cocoa powder.

Aug 25, 2026

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