Property

Carob: water dilution ratio (w/v)

Carob drink from

Means

Raw

Drying at 110˚C

Drying at 130˚C

1) Physicochemical properties

TSS

1:2

21.76 ± 0.057^a

21.26 ± 0.057^b

19.66 ± 0.000^c

20.89^A

1:3

16.16 ± 0.057^d

15.66 ± 0.057^e

15.53 ± 0.057^e

15.78^B

Means

18.96^A

18.46^B

17.60^C

pH

1:2

5.17 ± 0.006^d

5.36 ± 0.000^b

5.43 ± 0.058^a

5.32^A

1:3

5.25 ± 0.029^c

5.35 ± 0.000^b

5.43 ± 0.000^a

5.34^A

Means

5.21^C

5.35^B

5.43^A

Total acidity (%)

1:2

0.40 ± 0.010^a

0.34 ± 0.010^b

0.32 ± 0.020^c

0.35^A

1:3

0.35 ± 0.006^b

0.34 ± 0.017^b

0.32 ± 0.006^c

0.34^A

Means

0.38^A

0.34^B

0.32^C

Total phenolic (mg GA/g)

1:2

4.32 ± 0.065^ab

4.38 ± 0.06^a

4.41 ± 0.051^a

4.37^A

1:3

4.21 ± 0.045^b

4.22 ± 0.075^b

4.23 ± 0.065^b

4.22^B

Means

4.27^A

4.30^A

4.32^A

DPPH (%)

1:2

89.0 ± 0.092^a

88.2 ± 0.20^ab

87.4 ± 0.185^b

88.2^A

1:3

86.2 ± 0.021^bc

86.0 ± 0.103^c

86.0 ± 0.110^c

86.1^B

Means

87.6^A

87.1^A

86.7^B

FRAP (mg GA/g)

1:2

1.28 ± 0.0043^a

1.22 ± 0.005^ab

1.19 ± 0.0046^b

1.23^A

1:3

1.10 ± 0.0038^c

1.09 ± 0.0014^c

1.06 ± 0.0060^c

1.08^B

Means

1.19^A

1.16^A

1.13^B

2) Sensory properties

Color

1:2

8.57 ± 0.646^a

8.36 ± 0.745^ab

8.07 ± 0.829^bc

8.33^A

1:3

7.86 ± 0.535^c

8.14 ± 0.535^abc

7.93 ± 0.829^bc

7.98^B

Means

8.22^A

8.25^A

8.0^A

Taste

1:2

8.86 ± 0.363^a

8.43 ± 1.089^a

7.79 ± 1.05^b

8.36^A

1:3

7.71 ± 1.069^b

7.50 ± 1.454^b

7.29 ± 1.59^b

7.50 ^B

Means

8.29^A

7.97^AB

7.54^B

Odor

1:2

8.21 ± 1.122^a

8.07 ± 0.829^ab

7.43 ± 0.938^b

7.90^A

1:3

7.64 ± 0.929^ab

7.79 ± 0.802^ab

7.57 ± 1.4^ab

7.67^A

Means

7.93^A

7.93^A

7.50^A

Overall acceptability

1:2

8.57 ± 0.514^a

8.29 ± 0.726^ab

7.71 ± 0.726^c

8.19^A

1:3

7.64 ± 0.842^c

7.79 ± 0.802^bc

7.36 ± 1.28^c

7.60^B

Means

8.11^A

8.04^A

7.54^A