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

Journal of Food Measurement and Characterization - Tập 11 - Trang 1440-1448 - 2017
Leila Tounsi1, Sirine Karra1, Héla Kechaou1, Nabil Kechaou1
1Groupe 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, Sfax, Tunisia

Tóm tắt

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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Thông tin xuất bản

Journal of Food Measurement and Characterization

Tập 11

1440-1448

Thông tin tác giả