Utilization of Carob (<i>Ceratonia siliqua</i>L.) Extract as Functional Ingredient in Some Confectionery Products  

作　　者：Rehab Mohamed Ibrahim Faten Farouk Abdel-Salam Elsayed Farahat Rehab Mohamed Ibrahim;Faten Farouk Abdel-Salam;Elsayed Farahat(Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt;Department of Food Science and Technology, Faculty of Agriculture (El-Shatby-21545), Alexandria University, Alexandria, Egypt)

机构地区：[1]Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt [2]Department of Food Science and Technology, Faculty of Agriculture (El-Shatby-21545), Alexandria University, Alexandria, Egypt

出　　处：《Food and Nutrition Sciences》2020年第8期757-772,共16页食品与营养科学（英文）

摘　　要：T</span><span style="font-family:Verdana;">he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin</span><span style="font-family:Verdana;">ks, and some confectionery products.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The raw and heated (at</span><span style="font-family:""> </span><span style="font-family:Verdana;">110</span><span style="font-family:Verdana;">&deg;C</span><span style="font-family:Verdana;"> and 130</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the</span><span style="font-family:""> </span><span style="font-family:Verdana;">moisture and total sugars values in carob powder.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The antioxidant activity</span><span style="font-family:""> </span><span style="font-family:Verdana;">(was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> lower than the raw carob powder drink, while total phenolic not affected.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder:</span><span style="font-family:""> </span><span style="font-family:Verdana;">water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, 20</span><span style="font-faT</span><span style="font-family:Verdana;">he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin</span><span style="font-family:Verdana;">ks, and some confectionery products.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The raw and heated (at</span><span style="font-family:""> </span><span style="font-family:Verdana;">110</span><span style="font-family:Verdana;">&deg;C</span><span style="font-family:Verdana;"> and 130</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the</span><span style="font-family:""> </span><span style="font-family:Verdana;">moisture and total sugars values in carob powder.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The antioxidant activity</span><span style="font-family:""> </span><span style="font-family:Verdana;">(was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> lower than the raw carob powder drink, while total phenolic not affected.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder:</span><span style="font-family:""> </span><span style="font-family:Verdana;">water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, 20</span><span style="font-fa

关 键 词：Carob (Ceratonia siliqua L.) Candy Products Antioxidant Activity Healthy Food 

分 类 号：O17[理学—数学]