A research on production of spreadable carob molasses

Carob (Ceratonia siliqua L.) is a highly nutritious fruit that is grown in regions dominated by the Mediterranean climate. It has been used to produce carob molasses, carob flour, locust bean gum (carob gum), dietary fiber, and a bioactive compound called D-pinitol. It contains high levels of potassium, calcium, magnesium, and 16-20% tannin. Carob holds an important place in traditional tastes in various cultures. Due to its lower fat content than cocoa, carob is used as a substitute of cocoa. Today carob has been most commonly used in in baked goods, confectionery, chocolate milk products, snacks, tea and coffee. The aim of this study is to determine the current status of carob in gastronomy and develop new products from carob to increase its consumption. In this study, spreadable molasses with margarine like consistency were produced by mixing carob gum (locust bean gum), crystallized honey, cocoa butter, egg white, additive mixture (made of emulsifier and stabilizer) in different proportions. Samples were stored in a refrigerator at 4°C for 24 hours and then their color, pH, and viscosity were measured in a laboratory environment, while density and volume increases were calculated. Sensory analysis was applied to all products produced with 15 different ingredient combinations. The results were analyzed using statistical methods, and four preferred spreadable carob molasses products were identified.