Abstract
This study presented the main nutritional composition of Tunisian carob pods, some properties of carob juice obtained by hot water extraction (50°C for 190 min) and the effects of thermal pasteurization (70°C for 15 min). The carob pods showed high amounts of sugar (~65 g/100 g dry matter), an appreciable content of protein (~10 g /100 g dry matter), significant content of ash (3.35 g/100 g dry matter) and low levels of lipids (0.28 g/100 g dry matter). The corresponding juice was characterized in terms of physical characteristics, nutritional composition, microbiological characteristics and sensory properties. Results showed high viscosity, high content of soluble sugars and absence of pathogenic. The sensory test presented high overall acceptability of carob juice by elders (80%) compared with a reference juice (fruit cocktail juice). Raw carob juice was thermally pasteurized at 70°C for 15 min. The effects of pasteurization on color and clarity, microflora and vitamin C content were investigated. An important reduction in microflora number was observed, especially the total flora from 1900 to 270 CFU/ml. Significant increases were also observed in color values from 2.87 to 3.01 and clarity values from 0.87 to 1.04. A significant decrease was detected in vitamin C content in pasteurized juice compared to raw juice.
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