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The Development and Characterisation of a Sustainable Plant-Based Sweet Spread Using Carob as a Cocoa and Sugar Replacement

Author

Listed:
  • Maika Arai

    (Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK
    THG Nutrition Limited (Myprotein), Icon 1, 7-9 Sunbank Lane, Ringway, Altrincham, Greater Manchester WA15 0AF, UK
    These authors contributed equally to this work as co-first authors.)

  • Thea Hudson

    (Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK
    Nactarome Ltd., Mill Stream, Broadbridge Mill, Alderley, Wotton-under-Edge, Gloucestershire GL12 7QT, UK
    These authors contributed equally to this work as co-first authors.)

  • Veronica Giacintucci

    (Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK)

  • Omobolanle Oluwadamilola Oloyede

    (Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK)

Abstract

Cocoa prices are predicted to rise continually, as demand remains high and there are supply issues caused by crop yield fluctuations. This study aimed to develop a sustainable plant-based sweet spread using functional plant-based ingredients, chickpeas and carob, as a cocoa and sugar alternative. Recipe optimisation resulted in the production of a control sample made using cocoa and three experimental samples containing varying proportions of carob (50%, 75%, and 100%). The samples were analysed for their physicochemical characteristics (water activity, pH, colour, and texture) and proximate composition (moisture, ash, carbohydrate, sugars, starch, protein, fat, and energy). Using carob as a cocoa substitute significantly decreased the pH, firmness and stickiness, fat and energy contents. On the other hand, increasing the percentage of carob led to a substantially higher sugar content in the sweet spreads. The results show the possibility of developing an innovative sustainable plant-based chocolate-flavoured spread with favourable physicochemical characteristics and nutritional profiles using carob powder and syrup as a cocoa and sugar replacement.

Suggested Citation

  • Maika Arai & Thea Hudson & Veronica Giacintucci & Omobolanle Oluwadamilola Oloyede, 2024. "The Development and Characterisation of a Sustainable Plant-Based Sweet Spread Using Carob as a Cocoa and Sugar Replacement," Sustainability, MDPI, vol. 16(22), pages 1-23, November.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:22:p:9806-:d:1517972
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