Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Abstract

Developing a technology to produce functional bakery products with increased nutritional value, considering the constantly growing number of people who, for health reasons, are forced to follow functional food, poses a challenge to the food business. Which encouraged to investigate the possibility of (i) utilizing roasted carob powder (130° C/ 30 min) from carob bean pulp as a natural sweetener to replace sugar at 0, 25, 50, and 75% in cacao cupcakes formula; (ii) utilizing carob bean gum from carob bean seeds as a by-product of pods in tortilla bread at 0, 0.5, 1.0 and 1.5%; and (iii) evaluating the sensory, physicochemical and texture properties of the produced cupcakes and gluten-free bread. Roasted carob powder had significant