Utilization of Carob (<i>Ceratonia siliqua</i> L.) Extract as Functional Ingredient in Some Confectionery Products

Abstract

The aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drinks, and some confectionery products. The raw and heated (at 110˚C and 130˚C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the moisture and total sugars values in carob powder. The antioxidant activity (was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks was lower than the raw carob powder drink, while total phenolic not affected. The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder: water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5%, 20% and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.

Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (<i>Hyphaene thebaica</i> L.) and Carob (<i>Ceratonia siliqua</i>) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities

“…Overall significant (P ≤ 0.001) differences in individual mineral compositions could also be observed among the different ratio added from Doum and Carob fruits powder. These results are in agreement with El-Deeb, et al [78], Siddeeg, et al [23] and Ibrahim, et al [79].…”

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

“…Raw and roasted powders were mixed and extracted with water. General chemical composition was determined, and its activity was tested with DPPH method [100].…”

“…Fermented pods powder was mixed with Konjac, and the mixture had activity tested with DDPH, FRAP, ORAC and TEAC methos. TPC was also determined [100].…”

Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

“…Given that milk products are well-known for not containing polyphenols substances, several plants’ polyphenols-rich extracts were employed as functional components in dairy products for providing health advantages and thereby increasing consumer interest (El-Sayed et al, 2019 ). In this context, carob pods are considered a prominent ingredient with many health-improving properties due to their high content of sugars and phytochemicals (Ibrahim et al, 2020 ). Carob pod’s water-soluble extract is a rich source of polyphenols, antioxidants, polysaccharides, and dietary fiber, which is translated to multiple physiological functions including antioxidant, hypoglycemic, antimicrobial, and anti-inflammatory effects (Rtibi et al, 2017 ).…”