Roasting temperature impact on bioactive compounds and PAHs in Carob powder ( L.).

The impact of roasting temperatures (100, 120, 150 and 180° for 25 min) on the bioactive compounds, sensory and physicochemical properties of carob pods powder as well as the polycyclic aromatic hydrocarbons content (PAHs) were studied. The study also investigated whether roasting the dried carob pods (PO) or dried carob powder (CPW) is better used in the food industry. Increasing roasting temperatures resulted in several changes in the chemical composition of carob pods powder, as evidenced by significantly lower water content, protein, fat, total sugar and pH values.