Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics

BACKGROUND This work aimed at formulating a carob‐based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico‐chemical analyses (moisture, ash, fibre, protein, sugars, total‐phenolics, total‐antioxidants, water activity and colour) and sensory tests were conducted. RESULTS The variety of carob pod had a significant effect on all chemical variables in carob powders (P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters (L, a, b; P‐values