Processing and characterization of carob powder

The possibility of processing roasted carob powder using different time-temperature combinations has been studied. The physical and chemical characteristics of the prepared carob powders were also examined. The most acceptable roasted carob powder was obtained by roasting kibbled carob at 150 degrees C for 60 min. The roasted carob powder contained 9.00. 5.82, 2.84 and 0.74% moisture, protein, ash and fat, respectively. The carob powder had 38.7% total sugar, 7.24% fiber and 3.75% tannins. The powder had a pH of 4.81, its water activity was 0.33 and its particle size was 150 mu m. (C) 2000 Elsevier Science Ltd. All rights reserved.