https://www.selleckchem.com/pr....oducts/cenicriviroc.
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. The variety of carob pod had a significant effect on all chemical variables in carob powders (P 0.01), except for
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