Carob pulp: a nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A review
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …
Carob as cocoa substitute: a review on composition, health benefits and food applications
A Loullis, E Pinakoulaki - European Food Research and Technology, 2018 - Springer
Cocoa originates from the beans of the cocoa tree (Theobroma cacao L.). It is an important
commodity and the main ingredient in chocolate manufacture. Its value and quality are …
commodity and the main ingredient in chocolate manufacture. Its value and quality are …
Nutritional, biochemical, and clinical applications of carob: A review
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit
is derived from hermaphrodite trees and hard in shape. The carob contains high sugar …
is derived from hermaphrodite trees and hard in shape. The carob contains high sugar …
Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy
Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw
materials like carob flour as small amounts of this flour would not change the color, aroma …
materials like carob flour as small amounts of this flour would not change the color, aroma …
Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of
carob pulp flour, ie, 20%(B1) and 40%(B2). In all cases, B2 showed the most remarkable …
carob pulp flour, ie, 20%(B1) and 40%(B2). In all cases, B2 showed the most remarkable …
Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)
I Boublenza, HA Lazouni, L Ghaffari… - Journal of Food …, 2017 - Wiley Online Library
The main objective of this research was to compare physicochemical parameters,
antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod …
antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod …
Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour
Carob flour has been used in the production of a wide range of functional food formulations
such as bakery goods either as a natural sweetener or food ingredient that, when roasted …
such as bakery goods either as a natural sweetener or food ingredient that, when roasted …
Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour
Antioxidant activity values of cookie samples were determined between 2.32%(0.0%(carob)
and 76.75%(50% carob), while total phenolic contents of cookies vary between 36.59 (0.0 …
and 76.75%(50% carob), while total phenolic contents of cookies vary between 36.59 (0.0 …
Effect of replacing cocoa powder by carob powder in the muffins on sensory and physicochemical properties
K Pawłowska, M Kuligowski… - Plant Foods for Human …, 2018 - Springer
The increasing demand for cocoa and search for ingredients rich in bioactive compounds
encouraged us to investigate the possibility of replacing it by carob powder in the muffins …
encouraged us to investigate the possibility of replacing it by carob powder in the muffins …
Carob powder as cocoa substitute in milk and dark compound chocolate formulation
E Akdeniz, E Yakışık, H Rasouli Pirouzian… - Journal of Food Science …, 2021 - Springer
In the current research, the possibility of using carob powder as a substitute for cocoa
powder in milk and dark compound chocolates was investigated. Five chocolate samples …
powder in milk and dark compound chocolates was investigated. Five chocolate samples …