1Laboratory of Bio-Resources Natural Local, Faculty of Nature and Life Sciences, Hassiba Benbouali University, Chlef, Hay Essalam, 02000, Algeria
2Department of Biology, Belhadj Bouchaib University, Ain Temouchent, 46059, Algeria
3Department of Biotechnology, Hassiba Benbouali University, Chlef, 02180, Algeria
This study explores the viability of carob pulp flour (CPF) as an alternative to cocoa formulation, focusing on its nutritional attributes and sensory acceptability.
Physicochemical analysis was conducted to assess the composition of CPF, including its fiber, sugar, mineral, protein and fat content using GC-MS. X-ray fluorescence (XRF) was employed to determine essential mineral concentrations. Three chocolate formulations (F0, F1 and F2) were developed and evaluated.
CPF was found to be rich in fibers (7%) and sugars (79.64%), with notable levels of potassium (61.76%) and calcium (28.18%). However, it contained relatively low levels of protein (1.51%) and fat (0.6%). The predominant fatty acids in CPF were palmitic acid (16.70%) and oleic acid (18.37%). Among the chocolate formulations tested, F2 (73.3 g CPF and 10 g sugar) emerged as the most preferred by participants across different demographics and age groups. This suggests that CPF-based chocolate, with a balanced flavor profile and moderate sweetness, provides a highly appealing sensory experience.
Carob based chocolate, Carob pulp flour (CPF), Ceratonia siliqua, Cocoa substitute
