Impact of roasting temperature and seed presence on carob flour (ceratonia siliqua l.): physical, chemical and functional properties

Carob, the fruit of the Ceratonia siliqua L. tree, offers essential nutrients, including carbohydrates, fibre, and polyhenols, rendering it a compelling functional ingredient. This study evaluated the effects of integral carob flour (with seed) using two roasting temperatures (80ºC and 150ºC) on morphology, nutritional composition, and functional properties. Phenolics, dietary fibre contents and antioxidant activity were also assessed. The findings revealed that the flour with higher roasting temperatures and seed presence showed increased macronutrient levels, heterogeneous particle size, and reduced lightness, clarity, and color intensity. A first-time determination of the carob-derived flour fibre profile revealed elevated neutral sugars and resistant proteins in seeded flour. High temperature and seeds notably impacted phenolic content, which was closely linked to their antioxidant activity. These outcomes inspire carob flour use, promoting tree cultivation and innovation.