Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread | ||
| Food Technology Research Journal | ||
| Article 1, Volume 1, Issue 1, March 2023, Pages 1-14 PDF (773.31 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2023.290489 | ||
| Authors | ||
| Hoda Hafez1; Saad Mahgoub* 2 | ||
| 1Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 2Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al Giza, Egypt | ||
| Abstract | ||
| Developing a technology to produce functional bakery products with increased nutritional value, considering the constantly growing number of people who, for health reasons, are forced to follow functional food, poses a challenge to the food business. Which encouraged to investigate the possibility of (i) utilizing roasted carob powder (130° C/ 30 min) from carob bean pulp as a natural sweetener to replace sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilizing carob bean gum from carob bean seeds as a by-product of pods in tortilla bread at 0, 0.5, 1.0 and 1.5%; and (iii) evaluating the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread. Roasted carob powder had significant total phenols (205.53 mg/100g) and antioxidant activity (91.78%). The aqueous dispersion (1%) of carob bean gum showed pseudoplastic behavior with an apparent viscosity (η) from 2110to 438.33 cP. Cupcakes with roasted carob powder up to 50% showed a significant increase in compositional nutrients of the protein, ash, and fiber and a non significant increase in appearance, crust color, crumb texture, odor, and acid value compared with the control sample. Gluten-free bread with carob bean gum up to 1%exhibited significant soft texture, shape symmetry, bright color, and higher overall acceptability. This study recommends the utilization of (i) roasted carob powder as a natural sweetener to replace sugar, which may suit a low glycemic diet, and (ii) carob bean gum as a binder in gluten-free bread, which can meet celiac patient needs. | ||
| Keywords | ||
| Roasted carob powder; Carob bean gum; Gluten-free bread; physico-Chemical analyses; Sensory quality attributes. Sensory quality attributes | ||
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