COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER.

The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated. The roasting time and temperature significantly (P<0.05) affected the colour parameters L and b and weight loss of the samples. However, the colour parameter a was only affected by the roasting time. The total colour difference increased by about 60 % when the temperature was increased from 135 to 165°C. Furthermore, the significant changes in weight loss (WL) and colour parameters were simulated using three-dimensional models. The changes in L were well described by the paraboloid model, whereas the Gaussian model was more suitable to describe the weight loss and total colour difference of the carob powder. [ABSTRACT FROM AUTHOR]