Development of a Stirred Yogurt Enriched with Carob Syrup and Powder

Abstract

Yogurt is a widely consumed dairy product appreciated for its taste, nutritional quality, and versatility. Carob
(Ceratonia siliqua L.), a naturally gluten-free leguminous fruit, is rich in sugars, dietary fiber, and
antioxidant compounds. Its consumption is associated with several health benefits, including weight
management, relief from digestive disorders and diarrhea, and potential protective effects in individuals with
hypertension or kidney stones. Recognized as safe by the U.S. Food and Drug Administration (FDA), carob
represents a valuable functional ingredient.
This study aimed to evaluate the incorporation of carob powder and syrup into yogurt to develop a functional
dairy product with improved nutritional and physicochemical properties. Three formulations were prepared: a
control E (without carob), E1 (1% powder, 15% syrup), and E2 (3% powder, 9% syrup). E1 showed the
highest acidity, °Brix, and viscosity, reflecting the strong structuring effect of combined carob powder and
syrup. E2 exhibited intermediate values, while the control had the lowest measurements.
The results demonstrate that carob addition enhances yogurt’s nutritional profile, texture, and overall quality.
The strategic combination of powder and syrup provides both functional and technological benefits, creating
a marketable product that aligns with consumer preferences and health-promoting properties