Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design

Roasted carob powder is produced from the pulp of carob fruit (Ceratonia siliqua L.). In this study, the roasting process was optimized using a central composite design of the response surface methodology in order to maximize the product quality and minimize processing temperature (100-160 degrees C) and time (5-60 min). Analysis of variance qualified the effect of roasting with different types of models: first, linear models for dry matter, glucose, and ABTS scavenging activity; then, correlative models for proteins, total dietary fibers (TDF), and polyphenols; and last, quadratic models for total flavonoids, flavonols, and DPPH scavenging activity (all significant at p < 0.05). The process increased the antioxidant activity, TDF, and total polyphenol contents, while the concentration of the other components decreased. The optimal conditions for carob roasting were 100 degrees C for 37.32 min.

Automated summary

The roasting process of carob powder was optimized using response surface methodology. The process increased antioxidant activity, dietary fiber, and polyphenol contents, while decreasing the concentration of other components.