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Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten‐Free Crackers
Author(s) -
MartinDiana Ana Belen,
Izquierdo Nuria,
Albertos Irene,
Sanchez Maria S.,
Herrero Ana,
Sanz Miguel A.,
Rico Daniel
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12770
Subject(s) - food science , antioxidant , ingredient , chemistry , germ , gluten , functional food , flavour , antioxidant capacity , wheat germ , gluten free , mathematics , biochemistry , mathematical analysis
An antioxidant gluten‐free cracker snack was developed through the inclusion of carob by‐products (germ and seed peel). The levels of formulation of these two novel ingredients were optimized through their effect on nutritional, physicochemical, sensory and antioxidant parameters of the final product. The results showed that both ingredients affected significantly ( P ≤0.05) the studied parameters. Based on the surface response models, germ content ranging 4–14% and seed peel lower than 9% were considered optimal formulation conditions of a protein and fiber‐rich product with high antioxidant activity. The incorporation of both ingredients increased significantly the antioxidant activity of the snack. However, concentration outside the optimal range of germ and/or peel had modifications in the expected color, texture and flavour of the crackers. Practical Applications The consumer demand for healthier food products is increasing. Snack food is not beyond this trend; furthermore, because of its status of convenience food, it is harder to find healthy alternatives to traditional snack food products. In this case, a gluten‐free snack with optimized bioactive properties (antioxidant activity) is developed and proposed, and carob gum processing wastes are value‐added by being used as ingredients, adding an environmental benefit to its production. Germ and seed peel from carob processing by‐products provided protein and antioxidant activity to the formulated food products. A formulation of a snack with optimal physicochemical and antioxidant capacity was obtained.