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Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design.
- Source :
-
Food & Bioprocess Technology . Jun2023, Vol. 16 Issue 6, p1292-1302. 11p. - Publication Year :
- 2023
-
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]
- Subjects :
- *CAROB
*RESPONSE surfaces (Statistics)
*ROASTING (Cooking)
*POWDERS
*PROTEIN models
Subjects
Details
- Language :
- English
- ISSN :
- 19355130
- Volume :
- 16
- Issue :
- 6
- Database :
- Academic Search Index
- Journal :
- Food & Bioprocess Technology
- Publication Type :
- Academic Journal
- Accession number :
- 163252495
- Full Text :
- https://doi.org/10.1007/s11947-023-02995-5