Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics

Srour, Nadine; Daroub, Hamza; Toufeili, Imad; Olabi, Ammar

doi:10.1002/jsfa.7476

Cited by 36 publications

(42 citation statements)

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“…All the process conditions (time and power level) significantly ( p < .01) affected the water activity values of the carob powders (Table ). Although Yousif and Alghzawi () have also reported similar values for carob powders, water activity values of both unroasted and roasted carob powder were found as lower than our results in another (Srour et al, ). Variations in the data can be connected to the geographical location, harvest time, various roasting conditions, etc.…”

Section: Resultssupporting

confidence: 90%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an alternative to other roasting methods or not. The moisture content (2.86%–5.03%), water activity (0.20–0.35), and pH (4.94–5.12) values of the carob powder decreased by increasing microwave power and roasting time; whereas total phenolic content (10.13–13.74 mg/g dm), total antioxidant activity (0.69–1.53 g/mg DPPH), browning index (23.57–70.30), and UV absorbance (427.41–701.05) increased. Hunter L (41.54–55.28) and b (16.45–20.91) values of the carob powder decreased after roasting while color value a (8.88–20.91) increased. The main sugar was sucrose (317.54–347.68 mg/kg), followed by fructose (80.98–90.11 mg/kg), and glucose (45.16–62.19 mg/kg). Roasting process reduced the sugar content while increased the d‐pinitol (62.41–76.71 mg/kg) content. The main volatile was isobutyric acid (acidic/butter odor). Hot air and the combined microwave/hot air roasted samples showed similar volatile and sensorial profile. According to the results, the combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and got the best sensory scores. Practical applications The effects of microwave, hot air, and the combined microwave/hot air roasting processes on the properties of carob powder were first investigated. d‐pinitol content of carob was increased by roasting processes. Different roasting processes increased organoleptic properties of carob powder. Total phenolic content and antioxidant activity of carob powder increased by roasting. The combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and it is recommended to produce carob powder with preferable product quality.

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Section: Resultssupporting

confidence: 90%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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“…The dependent variables studied were the phenolic content (GA and TPC) and furanic composition (furfural and HMF), the antioxidant capacity determined by FRAP and TEAC assays and the browning index of carob liquors. Results were assessed with descriptive statistics such as F ‐value, coefficient of determination (r), P ‐value, standard error, absolute error, Durbin‐Watson statistic and model equations to reflect the statistical significance of the model. The good adjustment of the model to the experimental data was demonstrated by the high coefficient of determination (r 2 ) values, close to 1 (Table ).…”

Section: Methodsmentioning

confidence: 89%

“…The carob fruit contains two major parts: the pulp (90%) and the seeds (10%) . Carob pulp is considered a by‐product of the seed industry and is commercialized in kibbles or powder (both roasted or unroasted) .…”

Section: Introductionmentioning

confidence: 99%

“…To date, several phenolic and/or antioxidant capacity studies have been done on carob pulp products from different countries: methanolic extracts from Portuguese varietal carobs including Aida, Galhosa and Mulata, mixture of Mulata and Galhosa supercritical carbon dioxide, ultrasound and conventional extracts; roasted and unroasted Turkish carob extracts; insoluble and soluble roasted Croatian carob fractions after gastrointestinal digestion; Greek carob pod crudes; extracts from German commercial carob products; Lebanese carob‐based milk beverage using roasted and unroasted carob from varietal carob pods and methanol:acetone:water (30:30:40 v/v/v) extracts from Polish powdered carob pasta or carob flour . However, information on the factors which are likely to affect the liquor elaboration process is still missing.…”

Section: Introductionmentioning

confidence: 99%

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Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

et al. 2019

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BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5‐(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity. RESULTS The results revealed that carob variety was the independent variable with the greatest effect on antioxidant capacity, total phenolic and gallic acid content. In particular, AIDA liquors presented the highest results, mainly those prepared with unroasted carob. Meanwhile, Galhosa and Mulata liquors showed the greatest concentrations when the carob pulp was roasted at 150 °C. The furanic composition and browning index were greatly influenced by the carob roasting degree. CONCLUSION The levels of the main toxic furanics present in carob liquors, furfural and 5‐(hydroxymethyl)furfural, suggest a safe consumption of these beverages even in samples of carobs with the maximum roasting degree. The smallest carob particle size favoured the highest phenolic extraction, while the longest maceration periods decreased the concentration of the toxic furanic compounds studied. © 2018 Society of Chemical Industry

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“…Different parts of carob fruits have been used as food ingredients in bakery and confectionery products [17,18], as well as in fermented and non-fermented pastas due to their health-promoting properties [19,20,21]. Furthermore, researchers have attempted to formulate carob-based milk beverages and decoctions [22,23]. Carob pods are an ideal substrate for the production of food ingredients exploiting biotechnology.…”

Section: Introductionmentioning

confidence: 99%

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

Goulas

Stylos

Chatziathanasiadou

et al. 2016

IJMS

130

135

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The contribution of natural products to the drug-discovery pipeline has been remarkable since they have served as a rich source for drug development and discovery. Natural products have adapted, during the course of evolution, optimum chemical scaffolds against a wide variety of diseases, including cancer and diabetes. Advances in high-throughput screening assays, assisted by the continuous development on the instrumentation’s capabilities and omics, have resulted in charting a large chemical and biological space of drug-like compounds, originating from natural sources. Herein, we attempt to integrate the information on the chemical composition and the associated biological impact of carob fruit in regards to human health. The beneficial and health-promoting effects of carob along with the clinical trials and the drug formulations derived from carob’s natural components are presented in this review.

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Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics

Abstract: The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry.

Cited by 36 publications

References 42 publications

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

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