KEÇİBOYNUZU GAMI / KSANTAN GAMI İLAVESİNİN KEÇİBOYNUZU MEYVESİ YAN ÜRÜNLERİNDEN ELDE EDİLMİŞ YENİ NESİL ATIŞTIRMALIK TASARIMINA ETKİSİ

Carob products are good sources of bioactive compound/dietary fiber having beneficial effects on cardiovascular and gastrointestinal diseases. Other energy like tahini also improves physicochemical properties foods. This study demonstrated the possibility for 50% replacement cocoa powder by carob flour effect Locust Bean Gum (LBG) Xanthan (XN) consumer acceptability physical carob-based snacks. All formulations composed syrup were combined with LBG XN at different doses (1% 2%) or together equal combinations, as well. As increased hardness up to some extent, influenced adhesiveness a huge increase. Synergistic interaction showing higher results than their single use was mostly observed in fresh samples under room temperature conditions. promoted acceptable new generation snack gum addition after optimizations.