Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder

Čepo, Dubravka Vitali; Mornar, Ana; Nigović, Biljana; Kremer, Dario; Radanović, Dejan; Dragojević, I.

doi:10.1016/j.lwt.2014.04.004

Cited by 46 publications

(44 citation statements)

References 28 publications

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“…C0 contains 0.51% a percentage in concordance with Sahin et al 2009 [50]. Phenolic content, obtained from soluble fraction, increases with increasing temperature as revealed by Vitali Cepo et al 2014 [51] clearly indicating that, during roasting, polyphenols are released from certain polymers making them available for absorption. They also have shown that, after prolonged roasting longer than 15 min at 150 ∘ C or 30 mn at 130 ∘ C, the increase of the total polyphenolic compounds in soluble fraction and antioxidant activity is stopped.…”

Section: Comparison Of Antioxidant Properties Of Carob At Different Rsupporting

confidence: 70%

“…C0 has lighter color than C1, and from 130 ∘ C, the color became brown and then darker brown than the initial color as presented in Figure 5. In their investigation, Vitali Cepo et al, 2014 [51], have revealed that the highest formation of brown pigments was noticed during the first five minutes of thermal treatment at different applied temperature.…”

Section: Comparison Of Color Of Carob At Different Roasting Temperatumentioning

confidence: 97%

“…Therefore, these results are in concordance with the results of Sahin et al 2009 [50] and prove that antioxidant activity of the samples increases as the roasting temperature goes up. Time of roasting is an important parameter for controlling the antioxidant activity as shown by Sahin et al [50,51] which concluded that roasting carob at 130 ∘ C for 30 min can be proposed as the procedure of choice for obtaining carob powder with high antioxidant activity.…”

Section: Comparison Of Antioxidant Properties Of Carob At Different Rmentioning

confidence: 99%

See 2 more Smart Citations

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

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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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.

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Section: Comparison Of Antioxidant Properties Of Carob At Different Rsupporting

confidence: 70%

Section: Comparison Of Color Of Carob At Different Roasting Temperatumentioning

confidence: 97%

Section: Comparison Of Antioxidant Properties Of Carob At Different Rmentioning

confidence: 99%

See 1 more Smart Citation

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

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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“…The biggest increase phenolic compounds was observed for dandelion roots that was up to 5-fold. In agreement with these data, Lutz et al [17] and Cepo et al [18] observed increased antioxidant content and activity in cooked artichoke and roasted carob. Molecular changes and the formation of new compounds were responsible for these changes [19].…”

Section: Resultssupporting

confidence: 66%

Antioxidant activity and free radicals of roasted herbal materials

2017

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SummaryIntroduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs -sea buckthorn (Hippophaë rhamnoides L.), rowanberry (Sorbus aucuparia L.), lovage roots (Levisticum officinale Koch) and dandelion (Taraxacum officinale coll.) -are roasted, which may change their antioxidant properties and generate free radicals with pro-oxidative properties.

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“…Cocoa powder is a natural rich source of antioxidants, which include polyphenols, mainly flavonoids (Abbe Maleyki and Ismail, , Rimbach et al, ). On the other hand, biological effects of carob flour associated with the high contents of polyphenols, have also been documented (Avallone et al, , Vitali Čepo et al, ). Based on the total polyphenol content data for powder mixtures shown in Table , control samples (K1 and K2), containing only cocoa powder had the highest levels of polyphenols.…”

Section: Resultsmentioning

confidence: 99%

Production of cocoa and carob‐based drink powders by foam mat drying

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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The effect of substitution of cocoa powder with carob and sucrose with stevia, on physical, chemical, and sensory properties of powder drink mixtures was studied. These powders were then subjected to foam mat drying to produce easily solvable instant powders and to determine the effect of the process on their physical, chemical, and sensory characteristics. The addition of carob flour to cocoa/sugar mixtures caused a decrease of cohesion index and mean cake strength, which is beneficial for powder handling. Foam mat drying process led to further improvement of physical properties. To obtain a mixture with good physical, chemical, and sensory characteristics, only a small part of cocoa powder can be replaced by carob flour (up to 10%). Overall, the foam mat drying process leads to formulation of a product with better physical and sensory characteristics and can be successfully applied for production of cocoa/carob/sugar drink powders. Practical applications Consumer demands for newly developed foods with natural, healthy ingredients is increasing nowadays. Carob flour represents a cheaper alternative to cocoa and due to the presence of naturally occurring carbohydrates represents a raw material with low glycemic index and therefore the exploration of its utilization in instant drink powders is of great significance. On the other hand, the industry seeks cheaper alternatives to spray drying and liophyilisation as the wide spread processes for instant powder production. The foam mat drying process is a simple and economical alternative to spray drying and freeze drying. The results of this study indicate that the foam mat drying process can be successfully used in the cocoa and carob drink powder production because it results in powders with better flow properties, which is favorable in the powder handling industries.

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Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder

Cited by 46 publications

References 28 publications

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

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

Antioxidant activity and free radicals of roasted herbal materials

Production of cocoa and carob‐based drink powders by foam mat drying

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