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Journal of Food Quality
Volume 2017, Article ID 4193672, 10 pages
Research Article

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)

1Laboratoire Produits Naturels (LAPRONA), Université de Tlemcen, 13000 Tlemcen, Algeria
2INRA, UMR408, GREEN Extraction Team, Université d’Avignon, 84000 Avignon, France

Correspondence should be addressed to Ikram Boublenza; rf.liamtoh@aznelbuobi and Farid Chemat; rf.nongiva-vinu@tamehc.diraf

Received 8 June 2017; Revised 28 July 2017; Accepted 17 August 2017; Published 11 October 2017

Academic Editor: Daming Fan

Copyright © 2017 Ikram Boublenza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.