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European Food Research and Technology

, Volume 244, Issue 6, pp 959–977 | Cite as

Carob as cocoa substitute: a review on composition, health benefits and food applications

  • Andreas Loullis
  • Eftychia Pinakoulaki
Review Article

Abstract

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 related to complex flavors and to its distinct sensory properties. The increasing demand for cocoa and its rising price urges the research for cocoa substitutes. A potential substitute for cocoa is carob. Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, well known for its valuable locust bean gum and also for carob powder and syrup that are obtained from carob pulp. Cocoa beans and carob pods contain various phytochemicals including polyphenols, proteins and amino acids, fatty acids, carbohydrates and fiber. Phytochemicals represent an important source of nutrients and compounds that are beneficial to human health. In this review, phytochemicals in cocoa beans and carob pods and their impact on human health are reviewed. The bioactive compounds that are present in carob, in conjunction with the cocoa-like flavors and unique sensory properties that are enhanced by carob powder roasting, underline carob’s potential to substitute cocoa in various food products. These food applications are discussed in this review.

Keywords

Carob Cocoa substitute Phytochemicals Health benefits 

Notes

Acknowledgements

This work was supported by the initiative “Carob: the Black Gold of Cyprus” of the University of Cyprus. The authors thank Prof. Antonis Kakas for critically reading the manuscript.

Compliance with ethical standards

Conflict of interest

Andreas Loullis and Eftychia Pinakoulaki declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal studies.

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© Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of ChemistryUniversity of CyprusNicosiaCyprus

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