Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste

Abstract

This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separation, colour and texture) and nutritional composition (moisture, sugar, protein, fat, ash and polyphenols). Physical analysis showed that the addition of carob molasses to sesame paste improved its emulsion stability, changed its colour from beige to brown and modified its texture from fluid to solid. Nutritional analysis proved that mixing sesame paste with carob molasses provided a natural product, characterized by interesting nutritional value (protein: 16.97 g/100 g fry matter, fat: 12.05 g/100 g fry matter and sugar: 9.34 g/100 g fry matter), arising from the constituents of the two ingredients. Thus, the developed blend could offer a promising nutritious and healthy foodstuff to consumers.

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

“…The addition of carob syrups (TSC 33%) to sesame paste (TSC 1.17%) (ratio 1:1) for the elaboration of carob creams significantly increased the sugar content in the formulated blend (TSC approx. 10%) [29]. However, the value was lower than expected, probably due to the formation of a stable emulsion between the sugar and fat molecules present in the blend.…”

“…In the same way, several works showed increases in the content of phenolics after the addition of carob pulp flour in cream recipes [29,30]. Furthermore, comparing raw materials in cream elaboration, Racolta et al [31] found that the cocoa prototype displayed the highest content of polyphenols (929 mg GAE/100 g), followed by the carob prototype (844 mg GAE/100 g), and, as expected, the control (sunflower kernel) sample had the lowest value (749.80 mg GAE/100 g).…”

“…In carob creams, the fat content was lower than expected, and this could be explained by the formation of a compact network, wherein the oil droplets in the sesame paste (fat) were retained by long chains of sugar syrups [29,100]. In snacks, the main factor affecting the lipid composition was the extrusion process, which reduced the lipid content via the formation of complex structures among lipids, starch (amylose) and proteins [43,82,89,101].…”

“…Therefore, due to the low protein content of the carob pulp, it is not surprising that the substitution of high-protein ingredients, such as sesame paste or sunflower kernels (with 25.35 and 20-25%, respectively), with carob pulp or carob syrups in cream formulations causes a protein reduction in the final product [29,31]. Additionally, in the elaboration of cookies, the replacement of cocoa [35] or rice [37] flours with carob flour results in a decrease in protein content.…”

Effect of different Soaking media on the Efficiency of Carob Molasses Production

“…On the market's shelves, carob products are exposed with wide varieties including: powder, creams and molasses. Carob molasses with tahini is the Lebanese sweets signature (Tounsi, Kchaou, Chaker, Bredai, & Kechaou, 2019). Molasses is produced from sugar rich fruit juices by boiling until achieving 70%-80% soluble dry matter content (Akbulut & Özcan, 2008).…”