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Processing, physico-chemical and functional properties of carob molasses and powders

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Abstract

Tunisian carob pods were used to produce molasses and powders, which were then analyzed for their composional and functional properties. Molasses were made from carob juice by boiling until three different concentrations (60, 70 and 80 °Brix), while powders were prepared by microwave drying of the by-product derived from carob molasses processing at three power levels (100, 300 and 600 W). Results showed that the processed carob products exhibited interesting characteristics. Carob molasses were characterized by important reducing sugars content, dark color and functional properties with high antioxidant activity and emulsifying capacity. On the other hand, carob powders were characterized by high levels of dietary fibers, brown color and water/oil retention capacity. This study provides, for the first time, a potential valorization of the carob by-product into powder and highlights some functional properties of carob products required by food industry.

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Acknowledgements

The authors would like to thank Confiserie Triki-Le Moulin (CTM, Sfax, Tunisia) for the financial support. They are also very grateful to Mr. Firas Chaker for her precious help to perform some analyzes in the industry.

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    1. Groupe de Recherche en Génie des Procédés Agroalimentaires, Laboratoire de Recherche en Mécanique des Fluides Appliquée-Génie des Procédés-Environnement, École Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038, Sfax, Tunisia

      Leila Tounsi, Sirine Karra, Héla Kechaou & Nabil Kechaou

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    1. Leila Tounsi
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    2. Sirine Karra
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    Correspondence to Leila Tounsi.

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    Sirine Karra and Héla Kechaou have equally contributed to this work.

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    Tounsi, L., Karra, S., Kechaou, H. et al. Processing, physico-chemical and functional properties of carob molasses and powders. Food Measure 11, 1440–1448 (2017). https://doi.org/10.1007/s11694-017-9523-4

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    • DOI: https://doi.org/10.1007/s11694-017-9523-4

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