Developing a carob milk-based beverage using different varieties of Lebanese carob pods and assessing its chemical and sensory properties / by Nadine Ali Srour.

Abstract

The carob pod is the beanlike fruit of the carob tree (Ceratonia siliqua L.). The carob pod has been part of the Mediterranean diet for centuries but has been recently recognized as a multipurpose fruit that has a good nutritional value and is an inexpensive source of numerous products that possess a great commercial value. The objectives of this study were to formulate a carob milk-based beverage using Lebanese carob pod varieties and to assess the beverages chemical and sensory properties. Six varieties of carob pods, collected from different geographical regions in Lebanon and each processed into roasted and unroasted carob powder were used to develop twelve prototypes of carob milk-based beverage. Chemical analyses were conducted on the carob powders and the carob milk-based beverages to assess the moisture, ash, fiber, protein, sugars, total phenolics, total antioxidants, water activity and color. The carob milk-based beverages were assessed sensorially by 9 trained judges using descriptive analysis to create a sensory profile for the beverage along with an acceptability test that was conducted with the help of 50 panelists. Principal components analysis was also performed using the 24 means (6 types of carob pods x 2 treatments x 2 replicates) obtained from descriptive analysis. The results showed that the type of carob pod had a significant effect on ash, protein, water activity, total phenolics, total antioxidant activity, L-value, a-value, b-value (p0.001), moisture and fiber levels (p0.01) in carob powders and when incorporated in the beverage the type of carob had a significant effect on moisture, total phenolics, total antioxidant activity, L-value, a-value and b-value (p0.001). The roasting treatment of carob pods showed a significant effect in increasing the fiber, total phenolics, total antioxidant activity, fructose, glucose, and a-value levels and a significant effect in lowering the moisture, water activity, L and b-values in the carob powders, and when incorporated into the beverage, the