Processing, physico-chemical and functional properties of carob molasses and powders

Tounsi, Leila; Karra, Sirine; Kechaou, Héla; Kechaou, Nabil

doi:10.1007/s11694-017-9523-4

Cited by 27 publications

(27 citation statements)

References 33 publications

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“…In fact, the absorption of microwaves into the particle led to moisture evaporation which increased the water vapor pressure within the particle and resulted in an additional moisture transfer mechanism to the particle surface (Horuz et al, 2017). The results found in the present study are in agreement with those reported by previous studies that focused on microwave drying of other vegetables such as orange peels (Ghanem, Mihoubi, Kechaou, & Boudhrioua Mihoubi, 2012;Kammoun Bejar, Kechaou, & Boudhrioua Mihoubi, 2011), onion slices (Arslan & Özcan, 2010), spinach (Ozkan, Akbudak, & Akbudak, 2007), kiwi fruit (Maskan, 2001), carob by-product (Tounsi, Karra, Kechaou, & Kechaou, 2017), and bitter gourd slices (Nalawade et al, 2018).…”

Section: Microwave Dryingsupporting

confidence: 93%

Impact of microwave drying on sesame coats quality

Khaldi

Tounsi

Balti

et al. 2018

J Food Process Engineering

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This work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p < .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p > .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities). Practical application The by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.

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Section: Microwave Dryingsupporting

confidence: 93%

Impact of microwave drying on sesame coats quality

Khaldi

Tounsi

Balti

et al. 2018

J Food Process Engineering

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“…Aside from the extraction of carob juice for consumption as beverage, the extraction of juice high in sugars also constitutes the fundamental step for industrial production of molasses (carob syrup), which is a concentrate of carob juice (65–80° Brix) produced by slow simmering, without the addition of sugars or other additives [ 16 ]. Several methodologies were previously examined concerning the extraction of sugars and phenolics from carob kibbles [ 22 , 23 , 30 ]; however, the parameters influencing the efficiency of aqueous extraction have received little attention despite the widespread application of aqueous extraction by the carob industry [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…Carob juice can blend with other fruit juices to increase the nutraceutical value of the product due to the antioxidant and antimicrobial properties of polyphenols present in the carob juice [ 13 , 14 , 15 ]. The extraction of juice high in sugars is the first step in the industrial production of molasses (carob syrup) which is a concentrate of carob juice (65–80 °Brix) produced by slow simmering, without the addition of sugars or other additives [ 16 ]. Molasses is a nutritious, energy-rich, and healthy product that can be directly consumed or used as a functional ingredient alternative to sugar in the food and pharmaceutical industries [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…The extraction of juice high in sugars is the first step in the industrial production of molasses (carob syrup) which is a concentrate of carob juice (65–80 °Brix) produced by slow simmering, without the addition of sugars or other additives [ 16 ]. Molasses is a nutritious, energy-rich, and healthy product that can be directly consumed or used as a functional ingredient alternative to sugar in the food and pharmaceutical industries [ 16 , 17 ]. The high sugar content of molasses renders it suitable for flavoring yogurt [ 18 ], while it is also used as a nutrient medium for Aspergillus niger , Lactobacillus casei , and the yeast Saccharomyces cerevisiae to produce citric acid and fermentation-derived lactic acid and bioethanol [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

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Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material

Antoniou

Kyratzis

Rouphael

et al. 2020

Foods

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Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9–13 mm; powder size P = 1–4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product’s sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice.

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“…During juice concentration to prepare carob syrups, the content of reducing sugars is significantly decreased [24]. This fact is mainly due to the involvement of proteins and reducing sugars in non-enzymatic browning reactions, which occur during juice boiling as a result of either caramelization or Maillard reactions.…”

Section: Simple Carbohydrates or Sugarsmentioning

confidence: 99%

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

2021

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Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.

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Processing, physico-chemical and functional properties of carob molasses and powders

Cited by 27 publications

References 33 publications

Impact of microwave drying on sesame coats quality

Impact of microwave drying on sesame coats quality

Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material

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

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