<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Given its very important economic and environmental interests, the cultivation of carob tree in Algeria has experienced remarkable development, which is reflected in the methods of plant multiplication, the increase in the surface area of its cultivation, and in particular, the growing number of carob fruit processing industries (first and second transformation). In this context, the present study focused on the evaluation of the food quality of whole pod powders and carob pulps from three different regions of Algeria (Boumerdes, Relizane, and Tissemsilt). The experimental part presents a morphobiometric characterisation of carob pods carried out during the 2020–2021 production campaign — length, width, mass, volume, thickness, size index (length/width), the number and mass of seeds, analysis of the food quality of carob powders from whole pods and their pulps and determining their physicochemical properties (particle size, pH and dry matter), nutritional properties (ash, crude proteins, total sugars, crude fibres, fats) and sensory (colour, taste, texture, and smell). The results showed that the morphobiometric characteristics of the carob pods studied (physicochemical, nutritional, and sensory properties of the powders) strongly depend on the biogeographical site of the carob tree and the conditions of its production. Compared to the other carob fruit powders analysed, Relizane carob pulps powder showed a better sensory appreciation; this powder was characterised by a colour (100% light brown), taste (50% sweet, 50% very sweet), texture (100% fine), and odour (100% carob with strong intensity). Indeed, the study of the food quality of the two types of powders obtained separately from whole pods (seeds and pulps) and from the pulps is very valuable and opens possible ways of food valorisation of carob tree fruit.</p>
</abstract>

Given its very important economic and environmental interests, the cultivation of carob tree in Algeria has experienced remarkable development, which is reflected in the methods of plant multiplication, the increase in the surface area of its cultivation, and in particular, the growing number of carob fruit processing industries (first and second transformation). In this context, the present study focused on the evaluation of the food quality of whole pod powders and carob pulps from three different regions of Algeria (Boumerdes, Relizane, and Tissemsilt). The experimental part presents a morphobiometric characterisation of carob pods carried out during the 2020–2021 production campaign — length, width, mass, volume, thickness, size index (length/width), the number and mass of seeds, analysis of the food quality of carob powders from whole pods and their pulps and determining their physicochemical properties (particle size, pH and dry matter), nutritional properties (ash, crude proteins, total sugars, crude fibres, fats) and sensory (colour, taste, texture, and smell). The results showed that the morphobiometric characteristics of the carob pods studied (physicochemical, nutritional, and sensory properties of the powders) strongly depend on the biogeographical site of the carob tree and the conditions of its production. Compared to the other carob fruit powders analysed, Relizane carob pulps powder showed a better sensory appreciation; this powder was characterised by a colour (100% light brown), taste (50% sweet, 50% very sweet), texture (100% fine), and odour (100% carob with strong intensity). Indeed, the study of the food quality of the two types of powders obtained separately from whole pods (seeds and pulps) and from the pulps is very valuable and opens possible ways of food valorisation of carob tree fruit.

Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders

Laboratory of Plant Physiology Applied to Soilless Crops, Faculty of Nature Sciences and Life

Laboratory of Agronomy and Environment, Faculty of Sciences and Technology, Department of Nature Sciences and Life

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution 4.0 International License.

Given its very important economic and environmental interests, the cultivation of carob tree in Algeria has experienced remarkable development, which is...

Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders

Data publikacji: 29 kwi 2024

Zakres stron: 153 - 163

Otrzymano: 21 lis 2023

Przyjęty: 25 mar 2024

DOI: https://doi.org/10.2478/prolas-2024-0023

Słowa kluczowe
carob fruit, pulp, seed, food quality, valorisation

© 2024 Sanaa Toumi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders

Data publikacji: 29 kwi 2024

Zakres stron: 153 - 163

Otrzymano: 21 lis 2023

Przyjęty: 25 mar 2024

DOI: https://doi.org/10.2478/prolas-2024-0023

Słowa kluczowecarob fruit, pulp, seed, food quality, valorisation

© 2024 Sanaa Toumi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
carob fruit, pulp, seed, food quality, valorisation