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Effect of roasting process on phenolic, antioxidant and browning properties of carob powder

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Abstract

Roasted carob powder was obtained using different time–temperature combinations and some quality characteristics such as total phenolic content (TPC), total antioxidant activity (TAA), browning index (BI) at 420 nm, UV absorbance (UV-A) at 294 nm, and pH has been investigated. Both the roasting temperature and time significantly (P < 0.01) affected the quality characteristics of the product. However, the roasting time was found to be a critical factor in determining the overall quality of the product. While the TPC, TAA, BI and UV-A values of the samples increased with the increasing roasting temperature and time, the pH of the samples decreased gradually. The quality characteristics of the carob powders changed markedly in between 20 and 60 min of roasting which indicates that the heat-induced reactions accelerate particularly in that period of roasting. The correlations between all these chemical properties of carob powder were found to be significant (P < 0.0001) during roasting.

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Acknowledgments

The authors wish to thank the Scientific Research Fund of Akdeniz University for a partial financial support and the DAAD (Deutscher Akademischer Austausch Dienst) for a grant to H.S.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07059, Antalya, Turkey

    Hilal Şahin, Ayhan Topuz & Feramuz Özdemir

  2. Department of Chemistry and Pharmacy, Friedrich Alexander University, 91052, Erlangen, Germany

    Monika Pischetsrieder

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  1. Hilal Şahin
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  2. Ayhan Topuz
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  3. Monika Pischetsrieder
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  4. Feramuz Özdemir
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Correspondence to Feramuz Özdemir.

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Şahin, H., Topuz, A., Pischetsrieder, M. et al. Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. Eur Food Res Technol 230, 155–161 (2009). https://doi.org/10.1007/s00217-009-1152-7

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  • DOI: https://doi.org/10.1007/s00217-009-1152-7

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