Utilization of carob bean pulp and seeds in preparing some functional bakery products

Abstract

Abstract This study aimed to (i) utilize roasted carob powder (130° C/ 30 min) from carob bean pulp as a natural sweetener in replacement with cane sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilize carob bean gum from carob bean seeds as a by-product of pods in gluten-free bread at 0, 0.5, 1.0 and 1.5%, (iii) assess the chemical, viscosity and antioxidant properties of the raw materials, (iv) evaluate the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread. Roasted carob powder had P ≤0.05 values of fiber (7.11%), ash (2.73%), Fe (38.7%), Ca (228.5%), Zn (3.1%), Total phenol (205.53 mg/100g) and antioxidant activity (91.78%). The aqueous dispersion (1%) of carob bean gum showed pseudoplastic behavior with apparent viscosity (η) from 2110-438.33 cP. Both cupcakes and gluten-free bread had water activity (aw) < 0.94. Roasted carob powder could be used as a natural sweetener in replacement with cane sugar up to 50% in cacao cupcakes formula, with no p ≥0.05 increase in appearance, crust color, crumb texture, odor, and acid value compared with the control sample, which can suit low glycemic diet. Carob bean gum could be used as a binder up to 1.0% in gluten-free bread with P ≤0.05 soft texture, shape symmetry, bright color, and higher overall acceptability, which can meet celiac patient needs.