Roasted Carob: Roasting Process, Aroma and Uses
When raw, carob has a sweet but distinctive, slightly sour smell. When roasted, its color darkens, gaining notes reminiscent of cocoa and coffee. This transformation makes carob the basic raw material of many products, from coffee substitutes to cocoa substitutes, from syrups to liqueurs.
In this article, we discuss roasted carob, especially at the level of broken (kibble) and whole pods: How is roasting done, at what temperature and times is it worked, why does the aroma change, where is roasted carob used and what should be considered in terms of safety? We examine the differences between roasted and raw powder in a separate article.
What is Roasted Carob?
Roasted carob is a product obtained by heating dried carob fruit or pitted fleshy parts (kibble, broken) at a controlled temperature for a certain period of time. Roasted cracked can be used directly as a snack or beverage raw material, or it is ground into roasted carob powder.
According to a 2024 report by the Western Mediterranean Development Agency (BAKA), carob powder is produced in Western countries by sorting and breaking the pods, followed by roasting and grinding the chips. In the report, it is stated that commercial producers in Turkey use mechanical grinding devices and high-temperature drying ovens, while small-scale producers dry the pods in the sun and grind them in a mortar (Erbaş, 2024). In other words, roasting is a step in carob processing that is located between crushing and grinding and determines the character of the final product. All steps of processing How is Carob Processed? We explain it in our article.
How is Roasting Done? Temperature and Time
Sources state that carob chips are traditionally roasted in the range of 120–180 °C for 10–60 minutes, yielding a light, medium, or dark roasted product depending on the roasting conditions (Grigoriou & Pinakoulaki, 2021; Loullis & Pinakoulaki, 2018). The conditions used in scientific studies show how this range is applied:
| Operation | Raw Material | Roasting conditions | Note |
|---|---|---|---|
| Grigoriou and Pinakoulaki (2021) | 0.5–1.0 cm kibble | 15–60 min at 125 and 150 °C; 15–45 min at 175 °C | Excluded from evaluation because it causes partial charring for 60 minutes at 175 °C |
| Vasung et al. (2011) | Kibble | Scanned at 130–200 °C, 0–90 min | Optimal conditions in terms of taste and texture are 165 °C/30 min and 150 °C/60 min |
| Srour et al. (2016) | Whole pods | 150 °C, 60 min (air circulating oven) | The roasted pods are then broken and ground |
| Gunel et al. (2018) | Carob powder | Hot air, microwave and combined roasting | In hot weather, Maillard products are mostly formed at 140 °C/20 min |
The conclusion from this table is clear: There is no single "right" setting in roasting. Temperature and time are determined by the targeted color, aroma and area of use. In the screening of Vasung et al., the measured antioxidant value of the sample roasted at 200 °C was the highest, but it was not considered sensory. Higher temperature does not always mean better product.
Roasting also reduces the moisture of the product. Gunel et al. (2018) reported that the moisture content, water activity, and pH value of carob powder decreased as roasting time and microwave power increased. In Turkey, Şahin-Nadeem et al. (2017) also examined the color change and weight loss that occur during roasting in carob powder production.
How Does Roasting Change Flavor?
The most obvious effect of roasting is on aroma. The dominant compound in the smell of raw carob is isobutyric acid. In a study conducted in Cyprus, isobutyric acid was determined as the most dominant volatile compound in both fruit and commercial carob powder; furan derivatives such as furfural and methylfuran were most likely caused by heat treatment (Krokou et al., 2019).
A study conducted in Spain examined in detail how roasting reduces this unpleasant odor. Researchers measured the loss of isobutyric acid in kibble roasted between 120–180 °C; reported that the initial content was 6.3 g/kg dry matter in the Lisa variety and 9.4 g/kg in the Matalafera variety, and that the loss accelerated with temperature (Berna et al., 1997).
New aroma compounds are also formed by roasting. In Cantalejo's (1997) study, a total of 137 volatile compounds were identified under different roasting conditions. While acids, alcohols and aldehydes constituted 91.4 percent of the total volatiles in raw carob, this rate decreased to 51.2 percent with roasting; the amount of furans, esters and pyrroles increased and the smell of the roasted product turned into a character reminiscent of chocolate and cocoa.
Roasting temperature also directs the taste profile. In a study conducted in Algeria, carob powder roasted at low temperature gave a sweeter, caramel-like and cocoa-like aroma; at high temperature, it was reported that more astringent, coffee-like and roasted notes came to the fore (Boublenza et al., 2017). In the same study, it was stated that as the temperature increased, moisture, oil and sweetness decreased, while polyphenol content and antioxidant activity increased.
Where is Roasted Carob Used?
Coffee substitute and hot drinks
One of the most well-known uses of roasted carob is as a decaffeinated coffee alternative. The BAKA report states that carob is used as a substitute for coffee (Erbaş, 2024). In the analysis of a traditional product sold as "carob coffee" in Cyprus, the fiber content was measured as 34.62 percent and the sugar content was measured as 42.32 percent; caffeine and theobromine remained below the detection limit (Papaefstathiou et al., 2018). In a study conducted in Lebanon, it was reported that the milk drink prepared with roasted carob powder was more popular and the notes of "roasted coffee" and "mocha" increased with roasting (Srour et al., 2016). Preparation of carob coffee Carob Coffee: The Decaffeinated Coffee Alternative We discuss it in detail in our article.
A different part of carob has also been researched as a coffee substitute in Turkey: In a master's thesis, carob beans were processed at 200 °C for 20 minutes and a Turkish coffee-type drink was developed (Urgancı, 2022). It should be noted that this product is obtained from the beans, not the fruit flesh.
Cocoa substitute
Roasted and ground carob is used instead of or with cocoa in bakery products, beverages and confectionery due to its cocoa-like color and aroma. In a study conducted in Turkey, a spreadable cream containing 38 grams of carob flour per 100 grams was developed as a substitute for cocoa cream (Aydın and Özdemir, 2017). Differences between roasted and raw powder Roasted and Raw Carob Powder Differences We examine it in our article.
Syrup, confectionery and liqueur
In some regions of the Mediterranean, roasted carob is also the basis of traditional products. It is reported that in Malta and Sicily, carob syrup is prepared by soaking roasted pods in water and boiling them, and candies are made from this syrup (Piscopo, 2012). In the study on the traditional carob liqueur produced in the Algarve region of Portugal, it was determined that carob is roasted at different temperatures up to 150 °C and that the browning with furan compounds in the liquor largely depends on the degree of roasting (Rodríguez-Solana et al., 2019).
The Impact of Roasting on Composition
Roasting changes not only the color and aroma, but also some functional properties of carob. In studies on Kibble, it has been reported that roasting increases antioxidant activity in vitro, and Maillard reaction products also contribute to this increase (Grigoriou and Pinakoulaki, 2021). In the study of Şahin et al. (2009) from Turkey, it was stated that as the roasting temperature and time increase, total phenolic substance, antioxidant activity and browning increase, and the greatest change occurs between 20-60 minutes.
On the other hand, not every property changes in the same direction. In a study conducted in the Netherlands, it was reported that roasting carob flour at 150 °C reduced the flour's capacity to bind bile acids by up to 40 percent (van Rijs & Fogliano, 2020). Therefore, generalizations such as roasted product being "healthier" or "less valuable" than raw product are not correct; roasting may increase some properties and decrease others.
Safety: Acrylamide and HMF
High-temperature processing of foods containing sugars and amino acids can lead to the formation of compounds such as acrylamide and hydroxymethylfurfural (HMF) during the Maillard reaction. Carob is a raw material that should be monitored in this regard due to its high sugar content.
In a study conducted in Turkey, HMF was measured in the range of 0.69–28.32 mg/kg and acrylamide was measured in the range of 78.69–122.87 μg/kg on a dry matter basis in carob powders roasted by different methods (Gunel et al., 2018). In the liquor study in Portugal, the authors reported that furfural and HMF levels were consistent with safe consumption even in liqueur prepared with the darkest roasted carob, and that longer maceration reduced furan compounds (Rodríguez-Solana et al., 2019).
In the European Union, measures to reduce the level of acrylamide in food are regulated by Commission Regulation (EU) 2017/2158. Product groups covered by the regulation include coffee substitutes; Annex IV defines reference levels of 500 μg/kg for coffee substitutes made from grain alone and 4,000 μg/kg for those made from chicory only. Carob is not mentioned in the text of the regulation, and there is no separately defined reference level for carob-based substitutes. A study examining coffee substitutes in the Spanish market found an acrylamide median of 671 μg/kg, reporting that all products remained below EU reference levels (Delgado-Andrade et al., 2024).
The practical result in terms of industrial production is that the roasting temperature and time should be recorded, excessive roasting should be avoided and the current legislation of the export market should be checked.
Roasting Carob at Home
There is no scientifically defined recipe for home roasting; however, the conditions used in the above studies provide a framework. In laboratory trials, it was observed that kibble was roasted at 125–150 °C for 15–60 minutes, and at 175 °C for 60 minutes, it led to charring (Grigoriou and Pinakoulaki, 2021). In the light of this information, the following can be considered when roasting at home:
- Spread the crumbs on the baking sheet in one layer.
- Start at a medium temperature and stir occasionally.
- Watch the color and smell closely; a burning smell indicates that roasting has progressed too far.
- After the roasted crumbs have cooled completely, put them in a closed container.
Since home ovens can have different temperatures, it is best to start with a small amount on the first try.
Storage
Roasted carob is a dry product as it loses moisture during roasting; however, it can draw moisture from the environment again. For this reason, in tightly closed, moisture-proof containers; It should be stored in a cool, dry and sunless place. It is recommended to consume roasted products in a reasonable time, as the aroma may decrease over time. Storage conditions of carob products Shelf Life and Storage Conditions of Carob Products We discuss it in detail in our article.
Frequently Asked Questions
What is the difference between roasted carob and raw carob? Roasted carob is darker in color; isobutyric acid, the dominant odor compound in raw carob, decreases, new aroma compounds such as furan and pyrrole are formed, and the product acquires notes reminiscent of cocoa and coffee.
Does roasted carob contain caffeine? Caffeine and theobromine remained below the detection limit in carob coffee analyzed in Cyprus.
At what temperature is carob roasted? Welds are given intervals of 120–180 °C and 10–60 minutes for kibble. The appropriate condition varies according to the targeted color and aroma; 60 minutes of roasting at 175 °C has been reported to lead to charring.
Does roasted carob have acrylamide? Acrylamide was measured in roasted carob powders; in one study, values were found to be in the range of 78.69–122.87 μg/kg (dry matter). Avoiding over-roasting is the main way to limit occurrence.
How to consume roasted carob? It can be consumed as a snack in broken form, brewed to prepare a coffee-like drink, or ground and used in recipes instead of cocoa.
Carob Kibble with Carob Türkiye
Roasting is a critical step that transforms carob crushed into a raw material for many products, from coffee substitute to cocoa alternative powder. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. Carob Kibble (Granular) and Carob Flour / Powder You can review our pages, for the general characteristics of broken products. What is Carob Kibble (Granule)? You can take a look at our article. For your wholesale and export requests Contact Now You can contact us on our page.
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