Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design
Food and Bioprocess Technology, ISSN: 1935-5149, Vol: 16, Issue: 6, Page: 1292-1302
2023
- 2Citations
- 14Captures
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Article Description
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. Graphical Abstract: [Figure not available: see fulltext.]
Bibliographic Details
Springer Science and Business Media LLC
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