Evaluation of Physicochemical, Functional and Sensory Properties of Carob Pulp Beverage (Ceratonia Siliqua L)

Mouad Achchoub^1,2* , Hanane Azzouzi ^1,2, Loubna Elhajji², Mohammed Benbati¹, Kaoutar Elfazazi^1*  and Souad Salmaoui²

¹Agro-food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principale, 10090 Rabat, Morocco.

²Laboratory of environmental engineering, faculty of science and technology, Sultan Moulay Slimane University, Béni Mellal, Morocco. 23000.

Corresponding Author E-mail: achchoubmouad1992@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2945

ABSTRACT:

In Morocco, carob tree (Ceratonia siliqua L.) is of considerable socio-economic importance, helping to improve the income of rural populations and to develop the economy of mountain areas. However, the primary use of the carob’s pulp is generally limited in Morocco to animal feed. As a result, the current research suggests a novel pulp-based product designed for human consumption.

The main purpose of this work is to characterize a new formulated carob beverage and assess its physicochemical, biochemical, and sensory quality. Two formulas of carob beverages were prepared with two different sugar concentrations (formula A:5 g/100 mL sugar; formula B: 10 g/100 mL sugar). Measurements of pH, titrable acidity, and colour were performed to assess the physicochemical parameters. Total polyphenols and tannins contents were determined as important functional and biochemical parameters. Regarding sensory analysis, preference test, triangle test, hedonic test, and descriptive test, were evaluated. The colour of the two formulations was dark red orange, as determined by chromameter method. For formulae A and B, the titrable acidity was (1.450±0.025) g Citric Acid Equivalent (CAE) /L and (1.450±0.031) CAE g/L, respectively, and the Brix was (11.67±0.22) °Bx and (15.33±0.22) °Bx, respectively. The polyphenols content was (98.8±0.0019) mg Gallic Acid Equivalent (GAE) /100 mL for formula A and (97.7000±0.0017) mg GAE/100 mL for formula B. The tannin level was (24.500± 0.027) mg Catechin (CE)/100 mL and (25.400±0.017) mg CE/100 mL for the formula  A and formula B samples, respectively. The sensory analysis tests revealed a distinct difference between the two formulae. In fact, the formula B was highly preferred compared to formula A, also the most prominent features in the drink were colour, smell, flavour, and sweetness.

KEYWORDS: Biochemical; Beverage; Carob pulp; Polyphenols; Sensory Analysis

[ HTML Full Text]