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

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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Correspondence to Leila Tounsi.

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The authors declare that they have no conflict of interest.

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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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Keywords

  • Carob molasses
  • Boiling concentration
  • Carob powder
  • Microwave drying
  • Functional properties