Article citationsMore>>
Dhaouadi, K., Belkhir, M., Akinocho, I., Raboudi, F., Pamies, D., Barrajón, E., Estevan, C. and Fattouch, S. (2014) Sucrose Supplementation during Traditional Carob Syrup Processing Affected Its Chemical Characteristics and Biological Activities. LWT—Food Science and Technology, 57, 1-8.
https://doi.org/10.1016/j.lwt.2014.01.025
has been cited by the following article:
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TITLE:
Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products
AUTHORS:
Rehab Mohamed Ibrahim, Faten Farouk Abdel-Salam, Elsayed Farahat
KEYWORDS:
Carob (Ceratonia siliqua L.), Candy Products, Antioxidant Activity, Healthy Food
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.8,
August
6,
2020
ABSTRACT: The aim of this study was to investigate the
physicochemical and antioxidant activity of carob pod powder and its use in
preparing of functional drinks, and some confectionery products. The raw and heated (at 110°C and 130°C/20 min) carob powder was used in preparing of drinks. The concentrate
carob drink was used in preparing of some confectionery products. The drying
process significantly decreased the moisture and total sugars values in carob powder. The antioxidant activity (was measured by two
different assays, which are DPPH radical scavenging activity and FRAP) of
heated carob powder drinks was lower than the raw carob powder drink, while total phenolic not
affected. The
best sensory acceptability was observed with raw carob powder drink at ratio
1:2 (carob powder: water).
The concentration process caused significant increase in total phenolic and
antioxidant activity of carob drink. According to the sensory evaluation
results, the carob concentrate was used in preparation of Toffee, Jelly candy
and Turkish delight by 5%, 20% and 10%, respectively.
The carob concentrate increased the antioxidant activity of the previous confectionery
products. From these results the carob concentrate could be used in preparation
of functional and healthy foods.