Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis

Abstract

Cumulative evidence indicates the relevance of cocoa in the modulation of cardiometabolic diseases. Nevertheless, pure cocoa may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich in dietary fibre and polyphenols. In this study, carob flour was combined with cocoa, to obtain a blend which was subjected to nutritional evaluation (proximate composition, carbohydrate and fatty acid profiles, phytochemical composition, dietary fibre properties, antioxidant capacity) and sensory analysis, in order to determine whether it may be a suitable alternative to commercial sugar-rich soluble cocoa powders. The blend showed a high content of dietary fibre (56%), methylxanthines and polyphenols (55% as non-extractable proanthocyanidins). The product had good solubility and was less bitter than cocoa, as evaluated in sensory analysis, thereby suggesting that this blend may be acceptable to consumers, particularly when information about potential biological activity is provided (a significant improvement in taste evaluation was observed). The beneficial environmental impact of carob and the advantages of valorizing the commonly discarded carob pod mean that further studies of applications of this blend and its potential health effects would be of great interest.