Affiliation:
1. Laboratoire Produits Naturels (LAPRONA), Université de Tlemcen, 13000 Tlemcen, Algeria
2. INRA, UMR408, GREEN Extraction Team, Université d’Avignon, 84000 Avignon, France
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 siliquaL.) 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.
Subject
Safety, Risk, Reliability and Quality,Food Science
Cited by
27 articles.
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