1. Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design.
- Author
-
Akouz, Aicha, Hasib, Aziz, Fernández-Trujillo, Juan Pablo, Elbatal, Hicham, Elkacmi, Reda, and Boulli, Abdelali
- Subjects
CAROB ,RESPONSE surfaces (Statistics) ,ROASTING (Cooking) ,POWDERS ,PROTEIN models - Abstract
Roasted carob powder is produced from the pulp of carob fruit (Ceratonia siliqua L.). In this study, the roasting process was optimized using a central composite design of the response surface methodology in order to maximize the product quality and minimize processing temperature (100–160 °C) and time (5–60 min). Analysis of variance qualified the effect of roasting with different types of models: first, linear models for dry matter, glucose, and ABTS scavenging activity; then, correlative models for proteins, total dietary fibers (TDF), and polyphenols; and last, quadratic models for total flavonoids, flavonols, and DPPH scavenging activity (all significant at p < 0.05). The process increased the antioxidant activity, TDF, and total polyphenol contents, while the concentration of the other components decreased. The optimal conditions for carob roasting were 100 °C for 37.32 min. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF