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Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste

Tounsi, Leila, Kchaou, Héla, Chaker, Firas, Bredai, Sonda, Kechaou, Nabil
Journal of food science and technology 2019 v.56 no.3 pp. 1502-1509
carob, color, emulsions, ingredients, mixing, molasses, nutrient content, nutritive value, oils, polyphenols, sugars, texture
This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separation, colour and texture) and nutritional composition (moisture, sugar, protein, fat, ash and polyphenols). Physical analysis showed that the addition of carob molasses to sesame paste improved its emulsion stability, changed its colour from beige to brown and modified its texture from fluid to solid. Nutritional analysis proved that mixing sesame paste with carob molasses provided a natural product, characterized by interesting nutritional value (protein: 16.97 g/100 g fry matter, fat: 12.05 g/100 g fry matter and sugar: 9.34 g/100 g fry matter), arising from the constituents of the two ingredients. Thus, the developed blend could offer a promising nutritious and healthy foodstuff to consumers.