Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). (11th October 2017)

• Record Type: Journal Article
• Authors: Boublenza, Ikram; Lazouni, Hamadi Abderrahmane; Ghaffari, Leila; Ruiz, Karine; Fabiano-Tixier, Anne-Sylvie; Chemat, Farid
• Other Names: Fan Daming Academic Editor.
• Is Part Of: Journal of food quality. Volume 2017(2017)
• Publication Date: 2017-10-11
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2017/4193672
• Languages: English
• ISSNs: 0146-9428

Abstract

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.