Comparative effects of the probiotic bacteria and carob powder on the quality properties of peanut butter

The present study examined the effect of carob powder and probiotic culture addition on the quality characteristics of peanut butter during a three-month storage period. Carob powder enhanced the growth of Lacticaseibacillus rhamnosus in MRS broth. It also demonstrated technofunctional properties such as oil retention capacity (2.48 g/g), water retention capacity (2.42 g/g), emulsion activity (47.67%), and emulsification index (45.35%). Furthermore, the addition of carob powder to peanut butter promoted a prebiotic effect on the growth of probiotic culture and reduced oil loss in the peanut butter samples. Overall, the effect of storage on the quality properties of peanut butter was negligible (p>0.05), whereas the impact of probiotic culture on carob powder was significant (p<0.05). Probiotic viability in peanut butter without carob powder and with carob powder ranged from 5.95 to 6.45 log CFU/g and from 6.15 to 6.82 log CFU/g, respectively. Specifically, oil loss in probiotic peanut butter with carob powder was lower compared to other peanut butter samples, owing to the oil retention capacity of carob powder. Additionally, all peanut butter samples maintained desirable sensory quality properties throughout storage.