Roasted and Raw Carob Powder Differences
Carob powder is not a uniform product. Crushed carob pieces can be roasted or ground raw before grinding. This is the only decision; It determines the color, smell, taste, chemical composition of the powder and in which products it will be used.
In this article, we explain what roasting changes in carob powder; We explain its effects on color, aroma, Maillard reaction, sugars and phenolic compounds based on scientific studies, and discuss which uses raw and roasted powder is more suitable for.
How is Raw and Roasted Powder Produced?
The starting point of both products is the same: the locust bean pods are broken, the seeds are separated and the fleshy parts (kibble) are obtained. The difference is in the step before grinding.
| Raw (unroasted) powder | Kibble is dried and ground without roasting. |
| Roasted powder | Kibble is roasted at a specific temperature and time before grinding, then ground. |
According to Grigoriou and Pinakoulaki's study published in the journal Antioxidants in 2021, carob chips are roasted to improve taste, color and aroma, especially in the production of cocoa substitutes and powders used as an addition to cocoa. According to the researchers, in traditional roasting, a temperature range of 120–180 °C is applied for 10–60 minutes; then grinding is done and depending on the roasting conditions, light, medium or dark roasted carob powder with sensory properties reminiscent of cocoa is obtained.
The 2024 feasibility report of the Western Mediterranean Development Agency (BAKA) also states that in Western countries, carob powder is produced by sorting the pods, breaking them, and then roasting and grinding the chips. In the same report, it is stated that carob powder in Turkey is produced both as "household flour" by local people and industrially. Crushing and grinding steps How is Carob Processed? We explain it in detail in our article.
Color: Most Visible Difference
The most easily noticed effect of roasting is color. The powder darkens as the roasting temperature and time increase. This change has also been shown by measurements in scientific studies:
- In the 2020 study of Günel, Torun and Şahin-Nadeem from Turkey, carob powder was roasted by microwave, hot air and a combination of two methods; it was reported that the browning index increased with roasting, the lightness (L) and yellowness (b) values decreased in color measurements, and the redness (a) value increased.
- In the 2017 study by Román et al., the clarity values of carob flours roasted at 100 °C for 60, 75, and 90 minutes were measured as 56.98, 50.54, and 49.82, respectively; that is, the flour darkened as the roasting time increased.
- In a 2023 study by Brassesco et al., it was reported that high temperature and the presence of seeds reduced lightness, clarity, and color intensity in all carob flours roasted at 80 °C and 150 °C.
To summarize this difference practically:
| Product Type | Overall color | Observation in sources |
|---|---|---|
| Raw powder | Light brown | Higher openness value than roasted samples (Román et al., 2017; Brassesco et al., 2023) |
| Light, medium and dark roasted powder | Light–dark brown | Sensory characteristics reminiscent of cocoa depending on roasting conditions (Grigoriou and Pinakoulaki, 2021) |
| Long roasted powder | Too dark | Excessively dark color and bitter taste in cakes (Román et al., 2017) |
| Over-scorched kibble | Beginning of carbonization | Partial charring at 175 °C in 60 min and undesirable sensory properties (Grigoriou and Pinakoulaki, 2021) |
This table shows a general direction; the actual color and aroma vary according to the type of raw material, its origin and roasting conditions. The issue of color in a broader framework What Causes Color Differences in Carob Products? We discuss it in our article.
Maillard Reaction and Melanoidines
Why does roasted carob thicken and acquire an aroma reminiscent of cocoa? Grigoriou and Pinakoulaki state that among the chemical reactions that affect antioxidant activity during the roasting of carob, the Maillard reaction, that is, the reaction between reducing sugars and the amine groups of amino acids, is the main factor. According to the researchers, this is because the fleshy part of the carob contains high sugar (40–55 percent) and a significant amount of protein (2–7 percent).
The same study states that the Maillard reaction in roasted carob shards with infrared spectroscopy provides the first evidence for the formation and structural properties of melanoidins, which are brown, polymeric products. Oracz et al.'s 2024 study also isolated melanoid fractions from heat-treated cocoa beans, carob shards, and acorns and examined their structure.
Roasting also has a limit. In the trials of Grigoriou and Pinakoulaki, it was stated that roasting at 175 °C for 60 minutes led to partial charring and undesirable sensory properties, so this sample was excluded from the evaluation. Extending roasting for darker color means burnt taste and loss of quality after a certain point.
Aroma: Compounds Produced by Roasting
Roasting also significantly changes the smell of carob powder. In a study published in the Arab Universities Journal of Agricultural Sciences in 2009, which examined the production of cocoa alternative powder from carob pods, seven flavor compounds were determined by gas chromatography-mass spectrometry in roasted powder. The main ones are 3-methylbutanal and methylpropanal and these compounds are associated with chocolate flavor; some other compounds are also found in dark chocolate.
In the 2020 study by Günel et al., it was reported that the dominant volatile compound in roasted carob powder is isobutyric acid, which has a "sour/buttery" odor. In the same study, it was stated that roasting with hot air and the combination of microwave-hot air gave similar volatile components and sensory profiles.
These results indicate that the aroma compounds formed during roasting are behind roasted carob powder gaining cocoa-like notes. However, even though carob powder is roasted, it is not cocoa; it retains its distinctive sweet character, which comes from its high sugar content.
Sugars, Phenolics, and Other Ingredients
The effect of roasting on the composition of the powder is not visible at first glance, unlike color; however, studies provide important data on this subject.
Sugars
In the study of Günel et al., it was reported that roasting reduced the total sugar content. It was stated that the main sugar was sucrose, followed by fructose and glucose. This decrease can be explained by the use of some of the sugars in thermal reactions such as Maillard reactions and caramelization.
D-pinitol
In the same study, it was reported that D-pinitol, one of the remarkable components of carob, increased with roasting. For detailed information about D-pinitol What is D-Pinitol in Carob? You can take a look at our article.
Phenolic compounds and antioxidant activity
Studies on this subject report different results:
- Grigoriou and Pinakoulaki (2021) reported that roasting significantly increased the antioxidant activity of polyphenolic carob extracts in vitro; at 150 °C and 175 °C, the total phenolic content reached a similar plateau value after a certain period of time.
- Günel et al. (2020) reported that total phenolic content and total antioxidant activity increased with roasting.
- In a 2009 study in the Journal of Agricultural Sciences of Arab Universities, it was reported that roasting breaks down phenolic compounds and DPPH radical removal activity decreases.
These differences indicate that the roasting conditions, raw material and analysis methods used strongly affect the results. Grigoriou and Pinakoulaki also point out that the Maillard reaction products formed by roasting contribute to antioxidant activity measurements. Therefore, generalizations such as "roasted powder is more nutritious" or "raw powder is always more valuable" are not scientifically correct. The study of Şahin et al. (2009) from Turkey is one of the pioneering studies examining the effect of roasting on the phenolic, antioxidant and browning properties of carob powder. Grigoriou and Pinakoulaki state that research in this field also includes the formation of undesirable compounds during roasting.
Usage Areas: Which One is Preferred Where?
The choice between raw and roasted powder is based on the expectation of the final product.
Roasted powder
It stands out in products where cocoa-like color and aroma are desired: bakery products, hot drinks, confectionery and chocolate-like products used as cocoa substitutes or in addition to cocoa. In a 2009 study examining the production of cocoa alternative powder from carob pods, it was reported that hot drinks and cakes prepared with powder roasted at 160 °C for 30 and/or 40 minutes were more popular than other samples and control. The study by Srour et al. (2016) also examined the effect of different carob varieties and two different roasting applications on the quality of carob-based milk beverages.
Raw or lightly roasted powder
It may be preferred in products where the natural sweetness of carob is desired to stand out without roasted notes, and in formulations where a lighter result in terms of color is expected. Román et al.'s 2017 study is instructive in this respect: The use of short-roasted carob flour in gluten-free cakes did not produce a significant difference in specific volume and hardness compared to the control; acceptability decreased only when highly roasted flour was used. The researchers reported that the cake made with the longest-roasted flour was found to be excessively dark and bitter, while the appearance, taste, and overall taste scores decreased with increased roasting in cookies.
These results contain an important lesson for formulation: Darker powder does not always work better. Depending on the type of product, the degree of roasting and the rate of use should be adjusted together. For the basic scientific framework for the use of carob instead of cocoa, Loullis and Pinakoulaki's 2018 review is a useful starting point.
What Should Be Considered When Purchasing and Preparing Specifications?
For industrial users and wholesale buyers, the choice of raw or roasted powder is an issue that must be clearly defined in the technical specification:
- It should be stated whether the product is raw or roasted and if it is roasted, the degree (light, medium, dark).
- A measurable reference for the color (color measurement values or approved sample) must be agreed upon.
- The particle size and moisture value must be defined separately, regardless of the degree of roasting.
- Comparison with the approved sample should be made for consistency between batches.
- Small-scale testing of the formulation in which the product will be used helps to determine the most appropriate roasting degree.
We discuss the particle size issue in our Carob Micronized Powder and Mesh Sizes article.
Frequently Asked Questions
What is the main difference between roasted carob powder and raw powder? Roasted powder is darker in color and, depending on roasting conditions, acquires sensory properties reminiscent of cocoa; raw powder, on the other hand, is lighter in color and does not carry the aroma changes produced by roasting. Roasting also changes the amount of sugars, phenolic compounds, and flavor compounds.
Which one to use instead of cocoa? If a cocoa-like color and aroma is desired, roasted powder is generally preferred. However, studies show that over-roasted powder can lower appreciation in some products due to bitterness and overly dark color.
Does roasting reduce the sugar of carob? One study reported that roasting reduced the total sugar content. This decrease may be associated with the involvement of some of the sugars in thermal reactions.
Is roasted powder healthier? It is not possible to give a general answer to this question. Some studies report that roasting increases antioxidant activity, while others report that it reduces phenolic compounds. The result depends on the roasting conditions and the method of analysis.
Can carob powder be roasted at home? At home, heating the raw powder briefly in a pan or oven can change its color and aroma; however, it should be done over low heat and stirring constantly, as the powder can burn quickly. Industrial roasting, on the other hand, is usually done on shards before grinding.
Raw and Roasted Carob Powder with Carob Türkiye
Roasted and raw carob powder are two separate products obtained from the same raw material for different purposes; the right choice depends on the expectation of color, aroma and taste of the final product. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds and extracts. Carob Flour / Powder and Carob Kibble (Granular) You can review our pages, for your wholesale and export requests. Contact Now You can contact us on our page. For general properties of powder What is Carob Flour Powder? You can also take a look at our article.
Domestic resources
Günel, Z., Torun, M., Şahin-Nadeem, H., "Sugar, d-pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air", Journal of Food Processing and Preservation, 44(4), 2020 (study conducted in Turkey). doi.
org/ 10. 1111/ jfpp. 14371 Şahin, H., Topuz, A., Pischetsrieder, M., Özdemir, F., "Effect of roasting process on phenolic, antioxidant and browning properties of carob powder", European Food Research and Technology, 230(1), 155–161, 2009. doi.
org/ 10. 1007/ S00217- 009- 1152- 7 Erbaş, S., "Carob Agriculture and Industry Feasibility Report", Western Mediterranean Development Agency (BAKA), 2024. DEVELOPMENT LIBRARY.
gov. en/ assets/ upload/ files/ Keciboy... Foreign sources
Grigoriou, A. M., Pinakoulaki, E., "Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy", Antioxidants, 10(12), 2025, 2021. doi.
org/ 10. 3390/ antiox10122025 Román, L., González, A., Espina, T., Gómez, M., "Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies", Journal of Food Science and Technology, 54(7), 2094–2103, 2017. doi.
org/ 10. 1007/ S13197- 017- 2649- x Brassesco, M. E., Vilas-Boas, A. M., Brandão, T. R. S., Silva, C. L. M., Azevedo, M., Pintado, M., "Impact of Roasting Temperature and Seed Presence on Carob Flour (Ceratonia siliqua L.): Physical, Chemical and Functional Properties", ACS Food Science & Technology, 3(11), 1890–1902, 2023. doi.
org/ 10. 1021/ acsfoodscitech. 3c00263 "Utilization of Carob Pods in the Production of Alternative to Cocoa Powder", Arab Universities Journal of Agricultural Sciences, 17(1), 151–159, 2009. doi.
org/ 10. 21608/ AJS. 2009. 14839 Oracz, J., Lewandowska, U., Owczarek, K., Caban, M., Rosicka-Kaczmarek, J., Żyżelewicz, D., "Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents", Food Chemistry, 442, 138423, 2024. doi.
org/ 10. 1016/ j. foodchem. 2024. 138423 Srour, N., Daroub, H., Toufeili, I., Olabi, A., "Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics", Journal of the Science of Food and Agriculture, 96(9), 3047–3057, 2016. doi.
org/ 10. 1002/ jsfa. 7476 Loullis, A., Pinakoulaki, E., "Carob as cocoa substitute: a review on composition, health benefits and food applications", European Food Research and Technology, 244(6), 959–977, 2018. doi.
Scientific Resourcesorg/ 10. 1007/ S00217- 017- 3018- 8
