Roasting the carob pod prior to extraction is a typical exercise, because the Maillard reaction that happens in the course of heating intensifies the aroma and enriches the taste profile in the beverage [36]. Also, roasting makes it possible for the astringency brought on by the tannins in carob to https://injury-settlement-process34334.howeweb.com/33058736/5-easy-facts-about-herbal-coffee-substitutes-described