Effect of roasting process on phenolic, antioxidant and browning properties of carob powder

  • Hilal Şahin
  • Ayhan Topuz
  • Monika Pischetsrieder
  • Feramuz Özdemir
Original Paper


Roasted carob powder was obtained using different time–temperature combinations and some quality characteristics such as total phenolic content (TPC), total antioxidant activity (TAA), browning index (BI) at 420 nm, UV absorbance (UV-A) at 294 nm, and pH has been investigated. Both the roasting temperature and time significantly (P < 0.01) affected the quality characteristics of the product. However, the roasting time was found to be a critical factor in determining the overall quality of the product. While the TPC, TAA, BI and UV-A values of the samples increased with the increasing roasting temperature and time, the pH of the samples decreased gradually. The quality characteristics of the carob powders changed markedly in between 20 and 60 min of roasting which indicates that the heat-induced reactions accelerate particularly in that period of roasting. The correlations between all these chemical properties of carob powder were found to be significant (P < 0.0001) during roasting.


Carob powder Roasting Total phenolic Antioxidant activity Maillard reaction Browning index 



The authors wish to thank the Scientific Research Fund of Akdeniz University for a partial financial support and the DAAD (Deutscher Akademischer Austausch Dienst) for a grant to H.S.


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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Hilal Şahin
    • 1
  • Ayhan Topuz
    • 1
  • Monika Pischetsrieder
    • 2
  • Feramuz Özdemir
    • 1
  1. 1.Department of Food Engineering, Faculty of EngineeringAkdeniz UniversityAntalyaTurkey
  2. 2.Department of Chemistry and PharmacyFriedrich Alexander UniversityErlangenGermany

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