Carob-Agro-Industrial Waste and Potential Uses in the Circular Economy

Utilization of carob bean pulp and seeds in preparing some functional bakery products

“…The carob fruit, also called carob pod, generally consists of the pulp/ endosperm (80-90%) and the germ/ seed (10-20% ) by weight, each one of which is used in a great variety of bakery products and as food additives and dietetic products [4,7].…”

Utilization of carob bean pulp and seeds in preparing some functional bakery products

“…Roasted carob powder could be used as a natural sweetener in replacement with cane sugar up to 50% in cacao cupcakes formula, with no p ≥ 0.05 increase in appearance, crust color, crumb texture, odor, and acid value compared with the control sample, which can suit low glycemic diet. Carob bean gum could be used as a binder up to 1.0% in gluten-free bread with P ≤ 0.05 soft texture, shape symmetry, bright color, and higher overall acceptability, which can meet celiac patient needs.makes it an economically important crop [2,3].Carob (Ceratonia siliqua L.) is a typical Mediterranean tree species introduced to the temperate regions of Central America, Australia, and Africa [4]. Carob pods have a nutritional value of a high level of carbohydrate (67.48%), appreciable amounts of protein (6.64%) and low level of fat (2.24%), and dietary bers (~11%).…”

“…Carob pods have a nutritional value of a high level of carbohydrate (67.48%), appreciable amounts of protein (6.64%) and low level of fat (2.24%), and dietary bers (~11%). Also, carob is a rich source of minerals (Mg, Fe, P, Zn, Ca, K, Na) and signi cant amounts of phenolic compounds (gallic acid, tannins) and vitamins (D, E, C, B6, folic acid) [5, 6].The carob fruit, also called carob pod, generally consists of the pulp/ endosperm (80-90%) and the germ/ seed (10-20% ) by weight, each one of which is used in a great variety of bakery products and as food additives and dietetic products [4,7].Carob powder can be produced from carob fruits after discharge of the seeds, followed by roasting at 120 and 180 °C (typically, 150 °C) for 10-60 min to obtain several degrees of roasting (low, medium, and high roast) [6, 8]. The roasted carob powder is sweeter, has a dense caramel-like taste, and has an extra cacao-like aroma at low-roasting temperatures.…”

“…For that, carob seeds are used to produce Locust Bean Gum (LBG), which could be used as a thickener, hydrocolloid, stabilizer, emulsi er, and gelling agent in the food industry, and is approved in most areas of the world; chemically known as E410 to mimic the viscoelastic properties of gluten to improve dough handling and to improve the overall quality of nished baked products. LBG is characterized by biodegradability, low toxicity, and low cost contributing to its signi cant utilization in various products [4,14].Accordingly, the present research work aimed to (i) utilize the roasted carob powder from the pulp (130° C/ 30 min) as a natural sweetener in replacement with cane sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilize carob bean gum from seeds as a by-product of pods in gluten-free bread at 0, 0.5, 1.0 and 1.5 %, (iii) assess the chemical, viscosity and antioxidant properties of the raw materials, (iv) evaluate the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread.…”

“…For that, carob seeds are used to produce Locust Bean Gum (LBG), which could be used as a thickener, hydrocolloid, stabilizer, emulsi er, and gelling agent in the food industry, and is approved in most areas of the world; chemically known as E410 to mimic the viscoelastic properties of gluten to improve dough handling and to improve the overall quality of nished baked products. LBG is characterized by biodegradability, low toxicity, and low cost contributing to its signi cant utilization in various products [4,14].…”