Work

The Development and Characterisation of a Sustainable Plant-Based Sweet Spread Using Carob as a Cocoa and Sugar Replacement

Year: 2024

Type: article

Abstract: Cocoa prices are predicted to rise continually, as demand remains high and there are supply issues caused by crop yield fluctuations. This study aimed to develop a sustainable plant-based sweet spread using functional plant-based ingredients, chickpeas and carob, as a cocoa and sugar alternative. Recipe optimisation resulted in the production of a control sample made using cocoa and three experimental samples containing varying proportions of carob (50%, 75%, and 100%). The samples were analysed for their physicochemical characteristics (water activity, pH, colour, and texture) and proximate composition (moisture, ash, carbohydrate, sugars, starch, protein, fat, and energy). Using carob as a cocoa substitute significantly decreased the pH, firmness and stickiness, fat and energy contents. On the other hand, increasing the percentage of carob led to a substantially higher sugar content in the sweet spreads. The results show the possibility of developing an innovative sustainable plant-based chocolate-flavoured spread with favourable physicochemical characteristics and nutritional profiles using carob powder and syrup as a cocoa and sugar replacement.

Source: Sustainability

DOI: 10.3390/su16229806

Authors: Maika Arai, Thea Hudson, Veronica Giacintucci, Omobolanle Oluwadamilola Oloyede

Institution: University of Surrey

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,728