Pastry sauce with carob (Ceratonia siliqua) powder

Abstract

The present research discusses the carob pastry sauce production without sugar addition and highlighting its functional and physico-chemical properties. The incorporation of carob pod or bean powder in pastry sauces to replace cocoa and sugar, enhanced the quality and biological values of the sauce by increasing its mineral content, antioxidant activity, total phenol content, the consumer acceptance, decreasing at the same time energetical value of the product.