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.
Highlights
The carob drink was made in several stages, the first of which was crushing, which consisted of reducing the size and changing the shape of the carob fruit in order to facilitate the sorting of the pulp seed. This process was done by hand with a cleaver, there’s the separation, which involves separating the seeds from the cut pulp, The pulp will be used to make beverages, after that comes the cleaning, we submerged the crushed pulp in lukewarm water baths 2-3 times, making sure that any stuck substances were removed with our hands
Comes the diffusion phase. 750 grams of carob pulp powder and 4 litres of water were combined in a stainless-steel cooking pot
Physicochemical and biochemical parameters The physicochemical and biochemical properties of carob-based pulp beverage are represented in table 1: According to Table 1, the formula A and (B) samples have a pH of (5.170±0.054, 5.060±0.010), respectively
Summary
Vegetal material The vegetal material consists of mature carob pods. The latter was collected between June and September 2018, from the region of Beni Mellal Khenifra, Afourar which is characterized by an altitude of 636 m. The carob drink was made in several stages, the first of which was crushing, which consisted of reducing the size and changing the shape of the carob fruit in order to facilitate the sorting of the pulp seed This process was done by hand with a cleaver, there’s the separation, which involves separating the seeds from the cut pulp, The pulp will be used to make beverages, after that comes the cleaning, we submerged the crushed pulp in lukewarm water baths 2-3 times, making sure that any stuck substances were removed with our hands. The titrable acidity was determined by titrating 10 mL of the drink with 0.1N sodium hydroxide solution until a pH of 8.1 was achieved. The blank test was prepared in the same manner as the sample, but without the inclusion of the extract. The total number of judges who favour each sample is added together, and the significance of the totals is determined using the statistical table. The profile test findings were provided in the form of a radar chart
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