Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis

Cumulative evidence indicates the relevance of cocoa in modulation cardiometabolic diseases. Nevertheless, pure may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich dietary fibre and polyphenols. In this study, carob flour was combined cocoa, obtain blend which subjected nutritional evaluation (proximate composition, carbohydrate fatty acid profiles, phytochemical properties, antioxidant capacity) sensory analysis, order determine whether it suitable alternative commercial sugar-rich soluble powders. The showed high content (56%), methylxanthines polyphenols (55% as non-extractable proanthocyanidins). product had good solubility less than evaluated thereby suggesting that acceptable consumers, particularly when information about potential biological activity provided (a significant improvement taste observed). beneficial environmental impact advantages valorizing commonly discarded pod mean further studies applications health effects would great interest.