Research Article
Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)
Table 1
Physicochemical characterization of initial and roasted carob pod powder.
| | | C0 | C1 | C2 | C3 |
| | Moisture (%) | 9 ± 0.8 | 6.3 ± 0.6 | 4.3 ± 0.8 | 3.5 ± 0.7 | | Aw | 0.6 ± 0.05 | 0.2 ± 0.05 | 0.155 ± 0.05 | 0.14 ± 0.05 | | pH | 5.6 ± 0.1 | 5.5 ± 0.1 | 5.4 ± 0.1 | 5.5 ± 0.1 | | Total sugars (%) | 43.4 ± 0.5 | 36 ± 0.5 | 27.3 ± 0.4 | 15.4 ± 0.5 | Sucrose (%)
Glucose (%)
Fructose (%)
Ash | 27.6 ± 0.2
4.1 ± 0.2
5.9 ± 0.2
3,22 ± 0,3 | 23.3 ± 0.2
2.6 ± 0.2
4.0 ± 0.2
3,78 ± 0,3 | 10.5 ± 0.2
2.5 ± 0.2
3.1 ± 0.2
4,1 ± 0,3 | 6.2 ± 0.2
1.6 ± 0.2
1.8 ± 0.2
4,92 ± 0,3 | | Coloration | 22.6 ± 0.5 | 23.1 ± 0.5 | 20.7 ± 0.5 | 16.9 ± 0.5 |
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