Tunisian carob (Ceratonia siliqua L.) populations: Morphological variability of pods and kernel

Naghmouchi, Souheila; Khouja, M. L.; Romero, Agustí; Touš, J.; Boussaïd, Mohamed

doi:10.1016/j.scienta.2009.02.026

Cited by 40 publications

(25 citation statements)

References 10 publications

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“…Each entity (provenance) is here defined as a region characterized by similar topographic and climatic conditions with a homogeneous flora. Geographic characteristics, such as altitude slice, central (Barracosa et al, 2007) 12.00-14.00 86.00-88.00 Tunisia (Naghmouchi et al, 2009) 13.00-18.00 82.00-87.00 Spanish (Haselberg, 1988) 7.00-16.00 84.00-93.00 Turkey (Biner et al, 2007) 10. 02-17.77 82.23-89.98 Figure 3 The overall mean values for the total sugar, reducing sugar and syrup yield of carob pulp.…”

Section: Resultsmentioning

confidence: 99%

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

Batal

Hasib

Ouatmane

et al. 2016

Arabian Journal of Chemistry

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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.

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Section: Resultsmentioning

confidence: 99%

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

Batal

Hasib

Ouatmane

et al. 2016

Arabian Journal of Chemistry

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“…Ceratonia siliqua L. (carob) is an evergreen tree belonging to the Caesalpinioideae subfamily of Leguminosae family [1][2][3][4][5][6]. The scientific name of carob tree derives from Greek keras, horn and Latin siliqua, indicating the hardness and shape of the pod.…”

Section: Introductionmentioning

confidence: 99%

“…Ripe carob pod is brown and contains 10-20% of carob kernels or seeds and 80-90% of carob kibbles [4,9,25,26]. The seeds, surrounded by a brown coat, contain a white and translucent endosperm (also called carob gum, locust bean gum (LBG), or E410) and the yellow germ which is recovered as the byproduct of the seed processing [26,27].…”

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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“…Morphological and chemical characters are important and have been traditionally used for the identification of pomegranate varieties (Mars and Sayadi, 1992;Ercan et al, 1992;Mars and Gaaliche, 1993;Polat et al, 1999;Mars and Marrackhi, 1999;Al-Maiman and Ahmad, 2002;Yildiz et al, 2003;Özkan, 2005;Gundogdu, 2006;Muradoglu et al, 2006) and other species like Bergamot (Statti et al, 2004), rice (Bajracharya et al, 2006), carob (Naghmouchi et al, 2009), quinoa (Bhargava et al, 2007) and Satureja hortensis L. (Hadian et al, 2010). The studied morphological and chemical characteristics showed considerable variations between accessions for all of the characters.…”

Section: Discussionmentioning

confidence: 99%

Selection of pomegranate (Punica granatum L.) in south-eastern Tunisia

Mansour¹,

khaled²,

Haddad³

et al. 2011

Afr. J. Biotechnol.

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Tunisia is one of the main producers and exporters of pomegranate (Punica granatum L.) in the world. Due to its international importance, the selection of both quantitative and qualitative most desirable varieties has become a necessity. To select new cultivars that are most appropriate for commercial use, 21 accessions were collected from different regions of south-east Tunisia. 24 morphological characters of the tree and fruit were studied for each accession. This study has revealed considerable diversity especially concerning the tree vigor, the fruit size and color and the acidity of juice. Taking into account all comments, some trees are considered particularly efficient in south-eastern Tunisia.

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Tunisian carob (Ceratonia siliqua L.) populations: Morphological variability of pods and kernel

Cited by 40 publications

References 10 publications

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

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

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

Selection of pomegranate (Punica granatum L.) in south-eastern Tunisia

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