Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Abstract

The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)

“…Isobutyric acid was the major aromatic compound in carob seed (39.9%) followed by acetic acid (10.2%), limonene (9.2%), and n-hexane (5.5%). The present study is in good agreement with the literature, which confirms the abundance of isobutyric acid in carob flour, the volatile compound responsible for its typical sweet and buttery flavor [39][40][41]. Isobutyric acid is a branched short- Baking and pastry processing modifies the volatile fraction of the products formulated from white wheat and carob flour.…”

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

“…However, and recently, some works approached the use of the microwave for roasting, concluding that this is a less time and energy-consuming method, allowing to obtain a final product with a higher nutritional profile when compared to the one obtained with conventional heating (Gunel et al, 2018(Gunel et al, , 2019. The roasting step is crucial to attaining the product's stability throughout storage, affecting its chemical composition (Boublenza et al, 2017;Vitali Čepo et al, 2014). In this last aspect, sugar caramelisation and Maillard reaction favour the production of furans, esters and pyrroles that recall cocoa's aroma (Foundation & Aue, 1997).…”

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

“…Reducing sugars decreased from 13.12. to 12.51 % after thermal treatment (p>0.05) and the small but significant increase in ash content from 3.29 to 3.70 % has been observed (p<0.05). The both decrease in sugar content and increase in ash content were similar to roasting of carob pod powder in temperatures ranged from 110 °C to °C, probably due to the involvement in Maillard reaction (Boublenza et al, 2017).…”