Détermination des conditions optimales d’obtention d’une farine de caroube:application pour l’élaboration d’un biscuit

Abstract

The objective of this work is to obtain a carob flour like cocoa and which can be used in the food industry. The roasting time and temperature of the carob flour have been optimized using a complete factorial plan (CFP) in order to obtain a flour with the same organoleptic characteristics (fragrances and color) as cocoa, as well as a high antioxidant activity. (AA) and less possible toxic substances that absorb at 294 nm. The analysis of the response surface by the MINTAB 17 software showed that the AA, the DO at 294 nm, the Brown Index (BI) and the intensity of the aromas in the roasted flours are influenced by the temperature, heating time and time-temperature interaction. The optimum carob flour is obtained at an optimum temperature of 149.01°C after 40.85 minutes of heating. Physicochemical analyzes of carob flour before roasting (FCNT) and after roasting (FCT) showed an increase in pH, dry matter, antioxidant activity (AA), polyphenol content and falvonoids after roasting. ; on the other hand, the content of total sugars and reducing sugars decreased after roasting. Water retention capacity (CRE) also increased in FCT. Kramer's Quik Rank sensory test of FCT-based and optimized muffins revealed panelists' satisfaction after sensory analysis of cookies