Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<em>Ceratonia siliqua</em> L.) - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Quality Year : 2017

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)

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 siliqua L.) 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.
Fichier principal
Vignette du fichier
2017 - Publi 37 - Boublenza - JFoodQual_1.pdf (2.05 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
Loading...

Dates and versions

hal-02622654 , version 1 (26-05-2020)

Licence

Identifiers

Cite

Ikram Boublenza, Hamadi Abderrahmane Lazouni, Leila Ghaffari, Karine Ruiz, Anne-Sylvie Fabiano-Tixier, et al.. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). Journal of Food Quality, 2017, 2017, 10 p. ⟨10.1155/2017/4193672⟩. ⟨hal-02622654⟩
33 View
72 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More