Functional Properties and Nutri-Economic Benefits of Carob-Based Versus Cocoa-Based Food Products: A Case Study

Carob has traditionally been used as a nutritious alternative to cocoa. The present study evaluated the physicochemical, microbiological, nutritional, sensorial, phenolic, and antioxidant profile, along with the bioaccessibility of phenolics and antioxidants, of a developed carob-based spreadable product in comparison with two commercially available similar chocolate–hazelnut spreads popular in Greece. Moreover, the implemented food safety management system and the economic impact of the new product were also considered. The carob-based product was slightly more acidic (pH 5.3) and had an increased water activity (aw = 0.67) when compared to the commercial chocolate spreads. Consumer acceptability for the developed product was almost 80%, and it had a shelf-life of over six months. In terms of nutritional value, the product is suitable for vegans with no added animal protein and preservatives, while it is also low in saturated fat, high in fiber, and very low in sodium. Comparatively, the carob-based product exhibited higher total phenolic (TPC) but lower total flavonoid (TFC) contents and increased DPPH activity than the other two cocoa-based spreads (p < 0.05). Predicted bioaccessibility in the newly developed product was 67% for TPC (p ≥ 0.05) and 10% for total antioxidant capacity (TAC; p < 0.05). Market analysis indicates that there is a considerable margin of profit for the developed product against competition. Conclusively, this research demonstrates that carob-based food products with functional properties can constitute a suitable, promising alternative to conventional cocoa-based similar products.