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This research was conducted at the laboratories of Food Science Department, Faculty of Agriculture, Damascus University and the laboratory of Food Technologies Department, General Organization for Biotechnology, with the aim of studying physicochemical and sensory indicators of carob molasses and carob pomace and their applications in food industry during the period from 15/9/2022 to 15/10/2023. Carob and date molasses were prepared at home, date fruits yielded a higher return of molasses 45.1% compared to carob fruits 43.48%, The morphological study revealed variations in the length, width, thickness, and number of seeds of carob fruits (21.03 cm, 2.36 cm, 8.4 mm, 14) respectively. Carob fruits showed low moisture content 14.70% and lower acidity compared to dates (1.76%, 1.77%), while carob fruits surpassed in their content of fiber, protein, and fat compared to dates (9.52%, 4.9%, 0.72%) respectively, The carob pomace showed a high content of fiber 18.46%. Carob fruits were characterized by a high content of sucrose 20.96% and a low content of total sugars, glucose, and fructose compared to dates, The results also showed that the predominant element in carob and date fruits is potassium (799.62, 1051.00) mg/100g, and carob molasses also stood out for its high content of phosphorus, potassium, sodium, and calcium compared to date molasses. The results of the chemical composition study of carob molasses showed that its moisture, ash, and acidity content (29.80%, 3.74%, 1.49%) were higher compared to date molasses (25.20%, 1.95%, 0.53%) respectively, Carob molasses also surpassed date molasses in protein and fat content, date molasses showed a higher viscosity (1440 mPa.s) than carob molasses, The best mixture was a combination of carob and date molasses (25:75) in the order chosen based on sensory evaluation results, surpassing in protein and fat content (1.43%, 0.21%) over date molasses, Moreover the total sugars, glucose, and fructose content of the mixture molasses was higher than carob molasses and also surpassed date molasses in its mineral content. The sensory evaluation results showed the superiority of carob molasses rolls in all sensory indicators compared to other types of rolls, The moisture content decreased and the ash and hardness content increased slightly for date rolls and carob molasses rolls after 6 months of storage while maintaining the sensory properties of carob molasses rolls after storage. Carob molasses rolls and date rolls were free from yeasts, molds, and microbial growth, and the maamoul made with carob molasses rolls filling outperformed in all sensory properties compared to other manufactured types.
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Keywords: Physicochemical indicators, Sensory indicators, Carob pomace, Carob molasses, Date molasses, Morphological properties, Carob fruits, Date fruit, Rolls, Maamoul, Storage.
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