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

Maika Arai, Thea Hudson, Veronica Giacintucci () and Omobolanle Oluwadamilola Oloyede ()
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Maika Arai: Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK
Thea Hudson: Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, Stag Hill, University of Surrey, Guildford, Surrey GU2 7XH, UK
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

Sustainability, 2024, vol. 16, issue 22, 1-23

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.

Keywords: carob; cocoa; sweet spread; plant-based foods; sustainable food product; texture; pH; colour; nutritional analysis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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