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Determination of quality parameters and gluten free macaron production from carob fruit and sorghum

2021; Elsevier BV; Volume: 27; Linguagem: Inglês

10.1016/j.ijgfs.2021.100460

1878-4518

Sarra Bissar, Mehmet Musa Özcan,

Phytochemicals and Antioxidant Activities

Fresh and dry gluten could not be detected in macaron made by adding carob flour at concentrations of 5, 10 and 15%. The total phenolic and flavonoid contentss of macarons were measured between 39.76 mg GAE/100g (control) and 57.10 mg GAE/100g (5% carob) to 393.21 mg/100g (control) and 833.42 mg/100g (5% carob), respectively. Antioxidant activity values of macaroon samples were found between 18.89% (control) and 76.94% (10% carob). The dominant fatty acids of macaron oils were oleic, linoleic and palmitic acids. The main phenolic components of macaroons were 3.4-dihydroxy benzoic acid, catechin, rutin and syringic acid. The dominant amino acids of macarons were aspartic, glutamine, glycine, arginine, valine, leucine and phenylalanine. The K contents of the macarons changed between 4504.04 mg/1g (control) and 6634.15 mg/1g (15% carob). The phytochemical and nutritional elements of macarons made with the addition of carob flour have increased.