Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study

Caliskan, Aziz; Abdullah, Noor Ezan; Ishak, Noriza; Caliskan, Imene Tatar

doi:10.1016/j.ijgfs.2023.100668

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Carob merupakan tanaman asli dari daerah Timur Tengah (Caliskan, Abdullah dan Ishak, 2023). Bagian dari carob yang dapat dimanfaatkan sebagai pengganti cokelat ada pada daging buahnya.…”

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Acceptability of Fudgy Brownies with Carob Powder Substitution

Karimah,

Mahmudatussa’adah,

Patriasih

2024

jsb

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Cokelat merupakan produk yang populer dan digemari oleh masyarakat. Tingginya permintaan cokelat tidak sejalan dengan produksi cokelat yang menurun akibat perubahan iklim sehingga harga cokelat semakin meningkat. Cokelat digunakan dalam berbagai produk pastry seperti fudgy brownies. Fudgy brownies memiliki karakteristik padat, lembab serta memiliki rasa dan aroma cokelat yang kuat. Carob powder dapat menjadi alternatif pengganti cokelat karena memiliki karakteristik sensori rasa dan warna yang mirip dengan cokelat serta harga yang lebih murah. Tujuan penelitian ini adalah meningkatkan penggunaan carob powder sebagai substitusi cokelat dalam pembuatan fudgy brownies serta hasil daya terima masyarakat. Penelitian ini menggunakan metode true eksperimental melalui tahapan analisis resep, pengembangan produk, uji QDA (Quantitative Descriptive Analysis) dan uji daya terima. Hasil yang didapatkan untuk formula resep standar fudgy brownies substitusi carob powder yaitu carob powder dapat menggantikan 50% dari total cokelat bubuk yang digunakan. Karakteristik sensori fudgy brownies substitusi carob powder memiliki aroma dan rasa cokelat yang kuat dengan warna cokelat kehitaman. Hasil daya terima menunjukkan bahwa fudgy brownies substitusi carob powder dapat diterima oleh masyarakat. Kata-kata kunci: Daya Terima, Fudgy Brownies, Carob Powder

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“…Carob merupakan tanaman asli dari daerah Timur Tengah (Caliskan, Abdullah dan Ishak, 2023). Bagian dari carob yang dapat dimanfaatkan sebagai pengganti cokelat ada pada daging buahnya.…”

unclassified

Acceptability of Fudgy Brownies with Carob Powder Substitution

Karimah,

Mahmudatussa’adah,

Patriasih

2024

jsb

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Development of 3D printed dark chocolate sweetened with carob extract

Cikrikci Erunsal,

Basturk,

Canturkoglu

et al. 2023

International Journal of Gastronomy and Food Science

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Carob (Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food

Shahrajabian,

Sun

2024

RRCT

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Carob (Ceratonia siliqua L.) has been widely cultivated in different parts of the world, particularly in the Mediterranean region, and the tree belongs to the family Leguminosae. Several studies have indicated that carobs and their products can improve human health and help prevent different specific chronic diseases. Carob can considered as functional food due to its high content in dietary fibers, low-fat content, and high content of minerals. Its fruit is a pod containing 10%-20% seeds, and the pods consist of sugars, proteins, crude fibers, minerals, vitamins, polyphenols, vitamins, and lipids. In many countries in the Middle east, carob is mainly used to prepare as a traditional drink and some kinds of confectioneries. The powders can be utilized to prepare carob juice concentrate. The systematic review of documents from clinical trials and scientific societies dedicated to traditional medicine in China has been carried out. The goal of this review article is a survey of chemical compounds, and pharmaceutical benefits of carob, especially by considering traditional medicinal sciences. Moreover, clinical trials research promotes studies to highlight and focus on the scope of application of traditional medicinal science in the growing system of medicine.

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Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study

Cited by 4 publications

References 31 publications

Acceptability of Fudgy Brownies with Carob Powder Substitution

Acceptability of Fudgy Brownies with Carob Powder Substitution

Development of 3D printed dark chocolate sweetened with carob extract

Carob (Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food

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