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.