Abstract
This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, deodorizing to eliminate the undesirable flavor, and texturing to favor the physical/micro-mechanical changes that regulate the microstructure of the end product, in order to obtain an expanded-granule powder that can be used in many food formulations. The effect of saturated steam pressure of 0.30–0.60 MPa (133.5–158.8 °C) and processing time of 40–70 s, on the sensory attributes, physical and functional properties, and color characteristics were evaluated and optimized using response surface methodology (RSM). DIC-texturing/roasting could be used to improve the sensory and color characteristics, increase the expansion ratio and oil holding capacity, and decrease the bulk density of DIC-textured/roasted carob powder. The desired quality of textured/roasted carob powder was obtained at 0.60 MPa (158.8 °C) for 55 s (experimental conditions) with water holding capacity close to those of non-textured/unroasted sample. DIC can be used as a coupled process of texturing and roasting at 0.60 MPa for 68 s as predicted by RSM.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ayaz FA, Torun H, Ayaz S, Correia PJ, Alaiz M, Sanz C, Gruz J, Strnad M (2007) Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds. J Food Qual 30(6):1040–1055. https://doi.org/10.1111/j.1745-4557.2007.00176.x
Bastos DM, Monaro E, Siguemoto E, Séfora M (2012) Maillard reaction products in processed food: pros and cons. In: B. Valdez (ed) Food industrial processes–methods and equipment. Intech Open, https://doi.org/10.5772/31925.
Bayod E (2008) Microstructure and rheological properties of concentrated tomato suspensions during processing. Department of Food Technology, Engineering, and Nutrition, Lund University, Sweden, PhD thesis. https://portal.research.lu.se/ws/files/6061971/1044771.pdf
Bolek S, Ozdemir M (2017) Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster. LWT Food Sci Technol 80:67–75. https://doi.org/10.1016/j.lwt.2017.02.007
Craig WJ, Nguyen TT (1984) Caffeine and theobromine levels in cocoa and carob products. J Food Sci 49(1):302–303. https://doi.org/10.1111/j.1365-2621.1984.tb13737.x
El Batal H, Hasib A, Ouatmane A, Dehbi F, Jaouad A, Boulli A (2011) Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.). Arab J Chem 9(2):5955–5959. https://doi.org/10.1016/j.arabjc.2011.10.012
Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124:411–421. https://doi.org/10.1016/j.foodchem.2010.06.077
Goulas V, Stylos E, Chatziathanasiadou MV, Mavromoustakos T, Tzakos AG (2016) Functional components of carob fruit: linking the chemical and biological space. Int J Mol Sci 17(11):1–20. https://doi.org/10.3390/ijms17111875
Jinapong N, Suphantharika M, Jamnong P (2008) Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng 84(2):194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Kamal MI, Sobolik V, Kristiawan M, Mounir S, Allaf K (2008) Structure expansion of green coffee beans using instantaneous controlled pressure-drop process. Innov Food Sci Emerg Technol 9:534–541. https://doi.org/10.1016/j.ifset.2008.01.004
Khatib S, Vaya J (2010) Fig, carob, pistachio, and health. In: Waston RR, Preedy VR (eds) sBioactive foods in promoting health: fruits and vegetables. Academic Press, Amsterdam.https://doi.org/10.1016/C2009-0-01836-4
Khlifa M, Bahloul A, Kitane S (2013) Determination of chemical composition of carob pod (Ceratonia siliqua L) and its morphological study. J Mater Environ Sci 4(3):348–353
Leite PB, Bispo EDS, Santana LRRD (2013) Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora perniciosa. Revista Brasileria de Fruticultura 35:594–602. https://doi.org/10.1590/S0100-29452013000200031
Makris DP, Boskou G, Andrikopoulos NK (2007) Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J Food Compos Anal 20(2):125–132. https://doi.org/10.1016/j.jfca.2006.04.010
Margareta E, Nyman GL (2003) Importance of processing for physico-chemical and physiological properties of dietary fiber. Proc Nutrit Soc 62(1):187–192. https://doi.org/10.1079/PNS2002227
Medeiros ML, Lannes SCS (2010) Physical properties of cocoa substitutes. Food Sci Technol 30(1):243–253. https://doi.org/10.1590/S0101-20612010000500037
Medeiros ML, Lannes SCS (2009) Chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder. Ciência e Tecnologia de Alimentos 29(2):247–253
Mounir S, Téllez-Pérez C, Sunooj KV, Allaf K (2019a) Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: effect of operative parameters of instant controlled pressure-drop process. J Texture Stud. https://doi.org/10.1111/jtxs.12468
Mounir S, Amami E, Allaf T, Mujumdar AS, Allaf K (2019b) Instant controlled pressure-drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: process performance and quality attributes. Dry Technol 38:695–617. https://doi.org/10.1080/07373937.2019.1694537
Mounir S, Allaf K (2017) Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure-drop DIC in innovative manufacturing of egg white and yolk powders. Dry Technol 36(8):990–1005. https://doi.org/10.1080/07373937.2017.1367929
Mounir S (2015) Texturing of chicken breast meat as an innovative way to intensify drying: use of a coupled washing/diffusion CWD phenomenological model to enhance kinetics and functional properties. Dry Technol 33(11):1369–1381. https://doi.org/10.1080/07373937.2015.1030029
Mounir S, Allaf T, Mujumdar AS, Allaf K (2012) Swell drying: coupling instant controlled pressure-drop DIC to standard convection drying processes to intensify transfer phenomena and improve quality—an overview. Dry Technol 30(14):1508–1531. https://doi.org/10.1080/07373937.2012.693145
Mounir S, Halle D, Allaf K (2011) Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure-drop (DIC) process. Dairy Sci Technol 91(4):441–455. https://doi.org/10.1007/s13594-011-0023-8
Mard R, El-Rammouz R, Maroun RG, Louka N (2015) Effect of intensification of vaporization by decompression to the vacuum as a pretreatment for roasting Australian chickpea: multiple optimization by response surface methodology of chemical, textural and color parameters. J Food Qual 38:139–152. https://doi.org/10.1111/jfq.12128
Nasar-Abbas SM, Huma Z, Vu T, Khan MK, Esbenshade H, Jayasena V (2016) Carob Kibble: a bioactive-rich food ingredient. Compr Rev Food Sci Food Saf 15(1):63–72. https://doi.org/10.1111/1541-4337.12177
Nikzadeh V, Sedaghat N (2008) Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage. Am Eur J Agric Environ Sci 4:478–483
Özdemir M, Devres O (2000) Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng 45(1):17–24. https://doi.org/10.1016/S0260-8774(00)00036-4
Quintas MAC, Brandao TRS, Silva CLM (2007) Modelling colour changes during the caramelisation reaction. J Food Eng 83(4):483–491. https://doi.org/10.1016/j.jfoodeng.2007.03.036
Rwubatse B, Akubor PI, Mugabo E (2014) Effect of drying methods on functional and pasting properties of orange fruit (Citrus sinensis L) peel flour and wheat flour blends. J Environ Sci Toxicol Food Technol 8(10):52–56. https://doi.org/10.9790/2402-081035256
Şahin-Nadeem H, Topuz A, Kulcan AA, Torun M, Özdemir F (2017) Colour change and weight loss during the roasting process for production of carob powder. GIDA 42(3):252–260. https://doi.org/10.15237/gida.GD16067
Sathe SK, Desphande SS, Salunkhe DK (1982) Functional properties of winged bean proteins. J Food Sci 47(2):503–509. https://doi.org/10.1111/j.1365-2621.1982.tb10112.x
Shittu TA, Raji AO, Sanni LO (2007) Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Res Int 40(2):280–290. https://doi.org/10.1016/j.foodres.2006.10.012
Vega-Gálvez A, Ah-Hen K, Chacana M, Vergara J, Martínez-Monzó J, García-Segovia P, Lemus-Mondaca R, Di Scala K (2012) Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, color, texture and microstructure of apple (var. Granny Smith) slices. Food Chem 132(1):51–59. https://doi.org/10.1016/j.foodchem.2011.10.029
Yousif AK, Alghzawi HM (2000) Processing and characterization of carob powder. Food Chem 69:283–287. https://doi.org/10.1016/S0308-8146(99)00265-4
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Mounir, S., Ghandour, A., Mustafa, R. et al. Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. J Food Sci Technol 58, 451–464 (2021). https://doi.org/10.1007/s13197-020-04553-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04553-9