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Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation

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Abstract

The by-product generated from carob molasses processing is considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. However, it presents a high value of water activity (~ 0.98) which facilitates its microbiological contamination and rapid deterioration. So that, this study provides a solution for the valorization of this by-product and suggests the incorporation of the dried carob by-product into Halva to produce an added value product (Halva with carob powder). Thus, the present work focused on the characterization of carob powder and the optimisation of incorporation percentage of carob powder into Halva formulation. The characterization showed the absence of caffein in carob powder compared to cocoa’s one. Besides, carob and cocoa powders had both a brown color. The former had lower fat and higher sugar contents compared to the latter. The optimization promoted the addition of 5% carob powder into Halva formulation according to the evaluation of hardness, sensory quality and exudative stability. Therefore, the new confectionary product could be considered as a promising nutritious and healthy foodstuff to consumers.

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Acknowledgements

This project is carried out under the MOBIDOC scheme, funded by The Ministry of Higher Education and Scientific Research through the PromESsE project and managed by the ANPR.

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  1. École Nationale d’Ingénieurs de Sfax, Groupe de Recherche en Génie des Procédés Agroalimentaires, Université de Sfax, BP 1173, 3038, Sfax, Tunisia

    Leila Tounsi, Sameh Mkaouar & Nabil Kechaou

  2. Confiserie TRIKI-Le Moulin, Route de Gabes, 3052, Sfax, Tunisia

    Sonda Bredai

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  1. Leila Tounsi
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Tounsi, L., Mkaouar, S., Bredai, S. et al. Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. Food Measure 16, 3957–3966 (2022). https://doi.org/10.1007/s11694-022-01494-z

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