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

Sahin H., TOPUZ A., Pischetsrieder M., Oezdemir F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.230, sa.1, ss.155-161, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 230 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1007/s00217-009-1152-7
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.155-161
  • Anahtar Kelimeler: Carob powder, Roasting, Total phenolic, Antioxidant activity, Maillard reaction, Browning index, MAILLARD REACTION, COLOR DEVELOPMENT, COFFEE, POLYPHENOLS, KINETICS, WATER, CARAMELIZATION, MELANOIDINS, PRODUCTS, EXTRACTS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.