Adding Carob to Pasta Dough Increases Its Nutritional Value

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By Agata P. | Updated: Apr 12, 2024

Adding Carob to Pasta Dough Increases Its Nutritional Value
General Information
  • 16 Mar 2023
  • Romania
  • Transilvania University of Brasov
  • Lupu, M. I. et al
  • Food study
  • 30 panelists
  • 1 month

Pasta is often criticized for its high carbohydrate content and limited nutritional benefits. Enhancing its nutritional profile with healthier ingredients could help shift its reputation towards a more valuable and nourishing food choice. This 2023 Romanian study has shed light on an exciting way to boost the nutritional value of wheat durum pasta with carob while enhancing its sensory appeal, offering valuable insights into its applications in the food industry.

The Study

The study involved the incorporation of varying concentrations of carob powder into wheat durum pasta formulations (namely 2%, 4%, and 6%) in comparison to the control pasta formulation:

  • Control pasta formulation (no carob powder): 100 g wheat flour, 37.5 mL water, 1 g salt, 21 g eggs
  • 2% carob powder pasta formulation: 98 g wheat flour, 37.5 mL water, 1 g salt, 21 g eggs, and 2 g carob powder
  • 4% carob powder pasta formulation: 96 g wheat flour, 37.5 mL water, 1 g salt, 21 g eggs, and 4 g carob powder
  • 6% carob powder pasta formulation: 94 g wheat flour, 37.5 mL water, 1 g salt, 21 g eggs, and 6 g carob powder

Researchers wanted to see how different amounts of carob powder affected various parameters of the pasta. For that, they conducted the physicochemical analyses to assess parameters such as cooking quality, color, and texture; the biochemical analyses to evaluate antioxidant activity, phenolic content, and protein composition; and the nutritional analyses to examine the dietary fiber and mineral content of the pasta samples.

The Results

The incorporation of carob powder led to significant improvements in cooking quality, with enhanced firmness and reduced stickiness observed in the pasta samples.

Additionally, the 4% carob powder pasta formulation was the most preferred in terms of sensory properties. The pasta exhibited desirable color attributes, with a characteristic brown hue imparted by the carob powder. The subtle, earthy flavor notes from carob were well-received, enhancing the overall taste experience of the pasta dishes.

Biochemical analyses demonstrated an increase in antioxidant activity and phenolic content in the pasta formulations containing carob powder. The identified polyphenolic compounds include Gallic, rosmarinic, rutin, protocatechuic, ferulic, coumaric, caffeic, resveratrol, and quercetin acids.

Furthermore, nutritional analyses revealed an elevation in dietary fiber content in the carob-enriched pasta, offering added nutritional value compared to traditional wheat pasta. The presence of essential minerals, such as calcium and magnesium, was also noted, further enhancing the nutritional profile of the pasta.

What Does this Mean?

These findings contribute to the growing body of evidence highlighting carob's potential as a functional food. Previous studies have demonstrated that carob helps improve glycemic control, while the current research indicates that incorporating carob powder into foods like wheat durum pasta can enhance their color, taste, texture, and nutritional profile.1

Furthermore, these results underscore the value of carob powder as a natural source of antioxidants, fiber, and essential minerals, thereby promoting the health benefits of pasta and other dishes. This is especially relevant given the increasing demand for healthier and sustainable food choices among consumers.

Additionally, other herbs such as chiaflaxarracacha, and hemp can also play a role in enhancing the nutritional content of everyday meals.


  • Applied Sciences, Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta, 2023


  1. Journal of Functional Foods. (2018). Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. Retrieved April 3, 2024, from