## 3 Results and Discussion
### Physical and Chemical Properties  
Titratable acidity, protein content, moisture and TPC of obtained samples are reported in Table 3.  
Samples assessed after 2 h containing different proportions of carob flour showed higher titratable acidity contents compared to the control sample. It can be observed that, between samples, the differences were notable, with the highest value being recorded for the sample without carob powder (PM-2.21%) and the lowest \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{3}{c}{**2 Hours**} \\ \cline{2-4}  & **PM** & **P2 CP** & **P4 CP** & **P6 CP** \\ \hline Titratable acidity (\%) & 2.21 \(\pm\) 0.015 \({}^{\text{a}}\) & 1.80 \(\pm\) 0.010 \({}^{\text{b}}\) & 1.42 \(\pm\) 0.015 \({}^{\text{c}}\) & 1.21 \(\pm\) 0.015 \({}^{\text{d}}\) \\ Protein content (\%) & 14.03 \(\pm\) 0.058 \({}^{\text{c}}\) & 14.17 \(\pm\) 0.153 \({}^{\text{b}}\) & 14.30 \(\pm\) 0.100 \({}^{\text{ab}}\) & 14.45 \(\pm\) 0.050 \({}^{\text{a}}\) \\ Moisture (\%) & 30.23 \(\pm\) 0.257 \({}^{\text{c}}\) & 32.03 \(\pm\) 0.057 \({}^{\text{b}}\) & 33.07 \(\pm\) 0.057 \({}^{\text{b}}\) & 35.87 \(\pm\) 0.152 \({}^{\text{a}}\) \\ TPC (\(\mu\)g GAE/g) & 239.07 \(\pm\) 0.010 \({}^{\text{d}}\) & 311.53 \(\pm\) 0.025 \({}^{\text{c}}\) & 406.80 \(\pm\) 0.100 \({}^{\text{b}}\) & 461.10 \(\pm\) 0.100 \({}^{\text{a}}\) \\ Fiber (\%) \({}^{\text{*}}\) & 2.00 & 2.04 & 2.08 & 2.12 \\ \hline \hline \end{tabular}  
* PM: control sample; P2 CP: sample with 2% (\(w\)/\(w\)) carob powder; P4 CP: sample with 4% (\(w\)/\(w\)) carob powder; P6 CP: sample with 6% (\(w\)/\(w\)) carob powder. Values followed by different letters differ significantly by ANOVA test (\(p<0.05\)), \({}^{\text{*}}\) the fiber content was calculated according to the fiber content of raw materials and the recipe of pasta fabrication.  
\end{table} 
Table 3: Samples assessment after 2 h from the pasta production process (dry pasta). Figure 2: Variation of rheological parameters P and W with the amount of carob. the pasta with the highest concentration of carob powder P6 CP--1.21%. Samples P4 CP and P2 CP showed lower values of 1.42% and 1.80%. The protein content showed slight differences between samples with the addition of carob flour and the blank sample. The most relevant development was recorded for sample P6 CP--14.45% protein content due to the amount of carob flour added. [PERSON] et al. (2014) reported that the addition of sweet potato and fish powder in pasta raised the protein content to 12.84%. The highest moisture content was recorded in the case of the sample with the highest content of carob powder, P6 CP, (35.87%) and the lowest moisture content was recorded in the case of pasta without carob powder, PM, with 30.23%. [PERSON] et al. (2017) have stated that the pasta enriched with carob flour in various increasing proportions (1% to 5%) showed a certain correlation between the total phenolic content and antioxidant activity in pasta samples. The antioxidant profile of carob flour added in pasta samples revealed that the greatest value of total polyphenol content was noted for the sample containing the highest proportion of carob flour--6%--a fact that supports the statement that the addition of carob flour improves the antioxidant profile of samples. Values were considerably superior compared to the control sample. Similar to the present study, research developed by [PERSON] et al. (2017), [PERSON] et al. (2012) and [PERSON] et al. (2014) showed that the addition of carob powder in pasta in various proportions showed positive correlations concerning the TPC value. [PERSON] et al. (2016) reported that carob powder contains a higher ratio of antioxidants than red wines and can be considered a valuable source for pharmaceutical products due to its polyphenic content. [PERSON] et al. (2017) reported that carob flour showed lower moisture values (13.40%, 13.50% and 13.700%) for carob pulp powder, (14.0%, 14.20%) respectively, for carob seed powder that was reflected in the final product's moisture content.