Carob as cocoa substitute: a review on composition, health benefits and food applications

Cocoa originates from the beans of the cocoa tree ( Theobroma cacao L.). It is an important commodity and the main ingredient in chocolate manufacture. Its value and quality are related to complex flavors and to its distinct sensory properties. The increasing demand for cocoa and its rising price ur...

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Bibliographic Details
Published in:European food research & technology 2018-06, Vol.244 (6), p.959-977
Main Authors: Loullis, Andreas, Pinakoulaki, Eftychia
Format: Article
Language:English
Subjects:
Agriculture
Amino acids
Analytical Chemistry
Beans
Bioactive compounds
Biotechnology
Carbohydrates
Carob
Carob pods
Chemistry
Chemistry and Materials Science
Chocolate
Cocoa
Cocoa beans
Cocoa industry
Evergreen trees
Fatty acids
Flavors
Food
Food processing
Food Science
Forestry
Health
Locust bean gum
Nutrients
Phytochemicals
Polyphenols
Powder
Proteins
Pulp
Review Article
Reviews
Sensory properties
Syrup
Syrups
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Summary:Cocoa originates from the beans of the cocoa tree ( Theobroma cacao L.). It is an important commodity and the main ingredient in chocolate manufacture. Its value and quality are related to complex flavors and to its distinct sensory properties. The increasing demand for cocoa and its rising price urges the research for cocoa substitutes. A potential substitute for cocoa is carob. Carob is the fruit of an evergreen tree ( Ceratonia siliqua L.) cultivated in the Mediterranean area, well known for its valuable locust bean gum and also for carob powder and syrup that are obtained from carob pulp. Cocoa beans and carob pods contain various phytochemicals including polyphenols, proteins and amino acids, fatty acids, carbohydrates and fiber. Phytochemicals represent an important source of nutrients and compounds that are beneficial to human health. In this review, phytochemicals in cocoa beans and carob pods and their impact on human health are reviewed. The bioactive compounds that are present in carob, in conjunction with the cocoa-like flavors and unique sensory properties that are enhanced by carob powder roasting, underline carob’s potential to substitute cocoa in various food products. These food applications are discussed in this review.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-017-3018-8