Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)
نویسندگان
چکیده
منابع مشابه
Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder
Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
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Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An i...
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متن کاملPhytochemical Investigation, Antioxidant Properties, and Identification of Organic and Inorganic Compounds from the Carob (Ceratonia siliqua L.) Fruit
Introduction: Carob (Ceratonia siliqua L.) is a tree belonging to the Leguminosae family. It is used for forestry and ornamental purposes. The tree is of importance due to its medicinal properties and its ability to treat infertility. The present study aimed to investigate the chemical composition and fatty acid profile of the fruit. Materials & Methods: Maximum extraction yields of the fr...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2017
ISSN: 0146-9428,1745-4557
DOI: 10.1155/2017/4193672