Mineral composition of pods and seeds of wild and grafted carob (Ceratonia siliqua L.) fruits

Öziyci, Hatice Reyhan; Tetik, Nedim; Turhan, İrfan; Yatmaz, Ercan; Uçgun, Kadir; Akgül, Hüseyin; Gübbük, Hamide; Karhan, Mustafa

doi:10.1016/j.scienta.2014.01.005

Cited by 48 publications

(32 citation statements)

References 24 publications

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“…The latter values are shown in Table 2, where all the measured parameters are presented in detail and compared with the literature data (Supporting information Table S2). Ash was determined 2.46%–2.63% for carob pods, as also showed by other researchers (Oziyci et al., 2014; Sigge, Lipumbu, & Britz, 2011), and 0.32%–3.24% for carob products. Pods consisted of a very low‐fat content (0.21%–0.23%), as reported also in the literature (Oziyci et al., 2014); however, the percentage of fat is higher in carob products (0.11%–40.13%) because of additional ingredients.…”

Section: Resultsmentioning

confidence: 99%

“…Ash was determined 2.46%–2.63% for carob pods, as also showed by other researchers (Oziyci et al., 2014; Sigge, Lipumbu, & Britz, 2011), and 0.32%–3.24% for carob products. Pods consisted of a very low‐fat content (0.21%–0.23%), as reported also in the literature (Oziyci et al., 2014); however, the percentage of fat is higher in carob products (0.11%–40.13%) because of additional ingredients. Thus, some products end up with a high percentage of fat; this is the case with praline with carob syrup, which is of 40.13% fat.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional characterization of carobs and traditional carob products

Papaefstathiou

Agapiou

Giannopoulos

et al. 2018

Food Science & Nutrition

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Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine‐theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients’ chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low‐fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Nutritional characterization of carobs and traditional carob products

Papaefstathiou

Agapiou

Giannopoulos

et al. 2018

Food Science & Nutrition

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“…Besides this, carob contains a high amount of sugar, mostly sucrose, and it is also rich in dietary fibers and poor in protein and fat; therefore it has less energy value than cocoa [24,35]. Carob powder contains daily nutritional amount of potassium, calcium, magnesium, and iron [15,36]. It is reported that carob comprises a high amount of pinitol, which has beneficial effects on human health, such as the regulation of blood glucose levels and reduction of hyperlipidemia and inflammation [37,38].…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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“…Even nowadays, carob pods and juice have a very important role in the diet of Mediterranean countries (3,4). During the 1990s, world production of carobs was estimated to about 310 000 t/year produced at some 200 000 ha with Carob pods consist of two major parts: the pulp (80-90 %, by mass) and the seeds (10-20 %, by mass) (6). Both pulp and seeds can be used as feed or in food production in the form of fl our (ground pods), or as locust bean gum (stabilizer, thickener) obtained from the endosperm of the carob seeds.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

Benković

Srečec

Bauman

et al. 2016

Food Technol. Biotechnol.

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SummaryCarob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three diff erent carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Diff erences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).

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Mineral composition of pods and seeds of wild and grafted carob (Ceratonia siliqua L.) fruits

Cited by 48 publications

References 24 publications

Nutritional characterization of carobs and traditional carob products

Nutritional characterization of carobs and traditional carob products

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

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