Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)

Abstract

The aim of this work is to provide a process for obtaining natural carob syrup of Morocco carob pods and their total and reducing sugar. Samples were collected from different regions in the agro-forestry system of Morocco. The total sugar and reducing sugar in pods obtained from different regions were 31.5-50.1 and 10.2-14.6 g/100 g ''%w/w'', respectively. The yield of syrup from the different regions varies between 28.76 and 37.22 g/100 g ''%w/w''. Populations from Essaouira and Beni-mellal have higher levels of sugar and yield of syrup. The values obtained vary according to the origin of the samples.

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

“…Although sucrose is a nonreducing sugar, it decreased with roasting due to the breakdown of glycoside bonds and inversion of sucrose into glucose and fructose units. In addition, sucrose could directly be used for the caramelization reactions (El Batal et al, ; Jiang, Liu, Bhandari, & Zhou, ). Variation in the sugar composition of carob powder was also determined by conventional roasting study performed by El Batal et al ().…”

“…In addition, sucrose could directly be used for the caramelization reactions (El Batal et al, ; Jiang, Liu, Bhandari, & Zhou, ). Variation in the sugar composition of carob powder was also determined by conventional roasting study performed by El Batal et al (). In another study, sugar content of unroasted carob powder was measured as 45.0% while sugar content of the roasted carob powders were calculated as 38.7% (Yousif & Alghzawi, ).…”

“…Sugar composition (sucrose, fructose, and glucose) and d-pinitol could directly be used for the caramelization reactions (El Batal et al, 2016;Jiang, Liu, Bhandari, & Zhou, 2008). Variation in the sugar composition of carob powder was also determined by conventional roasting study performed by El Batal et al (2016). In another study, sugar content of unroasted carob powder was measured as 45.0%…”

Carob Kibble: A Bioactive‐Rich Food Ingredient

“…The plant type (male, female, or hermaphrodite) and cultivar significantly influence the chemical composition (especially the phenolic profile) and biological activities of carob kibble (Custodio and others ). Carob kibble is high in sugar content which ranges from 30% to 60% with the main sugars being sucrose (65% to 75% of the total sugars), fructose and glucose (15% to 25% of the total sugars) (Ayaz and others ; Biner and others ; El Batal and others ). The high sugar content makes them suitable for citric acid production by Aspergillus niger (Roukas ), lactic acid fermentation by Lactobacillus casei (Turhan and others ), and bioethanol production, preferably by solid‐state fermentation with Saccharomyces cerevisiae (Roukas , 1994a, ; Ercan and others ) or Zymomonas mobilis (Mazaheri and others ; Saharkhiz and others ).…”

Quality Characteristics of a Refreshing Drink Based on Carob Pulp (Ceratonia siliqua)

“…The carob tree (Ceratonia siliqua L.) is a Mediterranean tree, whose fruit, known as carob or carob, is an edible pod that is composed of 40-50% b weight of sweet carbohydrates, as well as dietary fiber rich in polyphenols [3]. According to Suleyman and Yusuf (2017) [4] Carob (Ceratonia siliqua) has been growing in the Mediterranean region for about 4,000 years.…”