Journal of Food Quality / 2017 / Article / Tab 1

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.

C0C1C2C3

Moisture (%)9 ± 0.86.3 ± 0.64.3 ± 0.83.5 ± 0.7
Aw0.6 ± 0.050.2 ± 0.050.155 ± 0.050.14 ± 0.05
pH5.6 ± 0.15.5 ± 0.15.4 ± 0.15.5 ± 0.1
Total sugars (%)43.4 ± 0.536 ± 0.527.3 ± 0.415.4 ± 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 ± 0.523.1 ± 0.520.7 ± 0.516.9 ± 0.5

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