A research of the chemical and sensory properties of carob molasses- and carob powder-added peanut butter

Abstract

In this study, the effects of using carob molasses (2.5%, 5%, 10% and 20%) and carob powder (2.5%, 5%, 10% and 20%) on the chemical and sensory properties of peanut butter were investigated. The amount of phenolic compounds and antioxidant activity values of the samples, on the other hand, increased in line with the addition of carob molasses or carob powder as well as with the increased amount of peanut butter. From the sensory point of view, the sample in which 5% carob molasses was added was chosen from among the samples involving carob molasses, while the sample in which 5% carob powder was added was chosen from among the samples involving carob powder. As a result, the peanut butter sample with a maximum of 5% carob molasses was preferred, and may, therefore, be suggested for production.