Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)
Joint Authors
Boublenza, Ikram
Lazouni, Hamadi Abderrahmane
Ghaffari, Leila
Ruiz, Karine
Fabiano-Tixier, Anne-Sylvie
Chemat, Farid
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-11
Country of Publication
Egypt
No. of Pages
10
Abstract EN
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.
American Psychological Association (APA)
Boublenza, Ikram& Lazouni, Hamadi Abderrahmane& Ghaffari, Leila& Ruiz, Karine& Fabiano-Tixier, Anne-Sylvie& Chemat, Farid. 2017. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175866
Modern Language Association (MLA)
Boublenza, Ikram…[et al.]. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1175866
American Medical Association (AMA)
Boublenza, Ikram& Lazouni, Hamadi Abderrahmane& Ghaffari, Leila& Ruiz, Karine& Fabiano-Tixier, Anne-Sylvie& Chemat, Farid. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175866
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175866