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Compositional analysis of locally cultivated carob (Ceratonia siliqua) cultivars and development of nutritional food products for a range of market sectors
Abstract
Carob (Ceratonia silliqua) is an evergreen, drought resistant tree of Mediterranean origin. Popularly known as St John’s bread, the carob pod has a long history of use in food (over 4 000 years). Carob has a good nutritional value, a long shelf-life (2-3 years) and it is relatively cheap. Due to its high sugar content, carob is naturally sweet. It also has a nutty chocolate-like flavour, but unlike chocolate or cocoa, carob does not contain any caffeine, thiobromine or oxalic acid. In addition, carob is normally regarded as a healthy food because of its low fat content (0.2 – 2.3%). Carob trees are also found in South Africa, especially in the Western Cape Province. Locally, carob trees have been used mainly ornamentally or as a source of animal fodder, with minimal use of the pods as a nutritious food source. Knowledge of the nutritional composition and the overall nutritional potential of locally (South African) grown carob cultivars is also limited. Carob could potentially be used as an alternative food source in South Africa as currently, most of this nutritious product goes to waste each year. In this study, the feasibility of using carob pods as an alternative source of food in South Africa was investigated. This was done by firstly, analysing the cultivars for proximate composition (moisture, carbohydrates, sugars, dietary fibre, protein, polyphenols, fat and ash) as well as for amino acids, fatty acids and minerals, in order to determine and compare their nutritional contents. Five cultivars (Tylliria, SFax, Aaronsohn, Santa Fe and an “Unknown” cultivar) were examined. The average proximate composition of raw carob pods was 8.17 – 9.56% moisture, 89.57 – 91.12% carbohydrates, 40.69 – 54.74% total sugars (33.70 – 45.09% sucrose, 1.79 – 4.95% glucose and 1.80 – 5.19% fructose), 29.88 – 36.07% dietary fibre, 3.07 – 4.42% protein, 2.58 – 3.08% polyphenols, 0.45 – 0.86% fat and 2.13 – 2.69% ash. Seven essential amino acids were present in all the cultivars, except for methionine which was not detected in the Single unknown cultivar. This study has shown that all the cultivars had good long-chain fatty acid (LCFA) proportions in terms of the saturated to polyunsaturated fatty acid (SFA: PUFA) and n-6 to n-3 ratios. The short-chain fatty acid content of the cultivars was low. All nine minerals (calcium, phosphorus, potassium, magnesium, sodium, manganese, iron, copper and zinc) analysed for in this study were detected in all five carob cultivars and all cultivars were very low in sodium. The impact of various roasting times (45, 60 and 75 min) at 150ºC, on the temperature sensitive components such as sugars, protein and fat, was also examined. Roasting had no significant (P>0.05) effect on the fat content. Although roasting significantly (P<0.05) reduced the sugar and protein content from 54.74 to 32.53% and 3.59 to 3.18%, respectively, levels in both raw and roasted carob still represented a potentially nutritious food source and alternative to cocoa. A variety of food products targeted at the various food market sectors were developed with carob as an ingredient. The formulations for five new food products (bread, porridge, breakfast cereal, mousse and milk-based drink) were developed where carob had successfully been incorporated as an ingredient. Microbiological and consumer sensory analyses carried out showed that all products developed were safe and acceptable. The findings of this study provide useful scientific evidence towards the fact that carob could potentially be used as an alternative food source in South Africa. Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2008.
... The amounts of ash in Ceratonia flour (3.18 g 100 g −1 ) are in the range 2.1-3.3 g 100 g −1 previously reported [10,35], while for Prosopis was 2.30 g 100 g −1 . ...
... These values are in accordance with the reported values of 2.7-4.2 g 100 g −1 for Ceratonia [10,35] and 7.00 to 11.20 g 100 g − 1 for Prosopis [7]. Ceratonia flour cannot be labelled as a source of protein due to this low value. ...
... The total dietary fiber content of Ceratonia and Prosopis flours were 47.0 g 100 g −1 and 9.2 g 100 g −1 , respectively, although for Ceratonia the value of 29.9-36.1 g 100 g −1 has previously been reported [35]. The high content of carob dietary fiber together with high polyphenols content ( Table 2) have valuable health-promoting attributes such as cholesterol-lowering activity, anti-oxidative properties and the reduced risk of gastro-intestinal cancer [40,41]. ...
Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.
... La couleur de la gousse de caroube est verte avant d'atteindre la maturité (Figure 4). A maturité, elle devient brune foncée à noire et parfumées ( Figure 5) Saccharose (%) 65-75 Petit et Pinnila,1995;Albanell et al., 1991;Avallone et al.,1997;Batlle&Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000. Glucose (%) 1,5-17,4 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008 Fructose (%) 1,8 -17,9 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008Polyphénols totaux 16-20% wursh et al,1984Avallone et al., 1997;Ayaz et al., 2007;Iipumbu et al., 2008;Sahin et al., 2009;Youssef et al., 2009 ;Batlle & Tous, 1997;Gubbuk et al., 2010 Fibre (%) 7,6-10, 8 Shawakfeh et Ereifej, 2005 Humidité (%) 6 -16,7 Avallone et al., 1997;Calixto et al, 1982;FAO, 1991;Iipumbu et al., 2008;Yousif & Alghazwi, 2000;Youssef et al., 2009 Cendre (%) 2,7-6 Albanell et al., 1991;petit et pinilla,1995;Avallone et al., 1997;Batlle & Tous, 1997;Bravo et al., 1994;Calixto et al., 1982;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000;Yousef et al., 2009 Proteine (%) 3-7,6 Albanell et al., 1991;Avallone et al., 1997;Ayaz et al., 2007;Bravo et al., 1994;Calixto et al., 1982;FAO, 1991;Iipumbu et al., 2008;Shawakfeh et Ereifej,2005;Yousif & Alghzawi, 2000;Youssef et al., 2009 1. ...
... A maturité, elle devient brune foncée à noire et parfumées ( Figure 5) Saccharose (%) 65-75 Petit et Pinnila,1995;Albanell et al., 1991;Avallone et al.,1997;Batlle&Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000. Glucose (%) 1,5-17,4 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008 Fructose (%) 1,8 -17,9 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008Polyphénols totaux 16-20% wursh et al,1984Avallone et al., 1997;Ayaz et al., 2007;Iipumbu et al., 2008;Sahin et al., 2009;Youssef et al., 2009 ;Batlle & Tous, 1997;Gubbuk et al., 2010 Fibre (%) 7,6-10, 8 Shawakfeh et Ereifej, 2005 Humidité (%) 6 -16,7 Avallone et al., 1997;Calixto et al, 1982;FAO, 1991;Iipumbu et al., 2008;Yousif & Alghazwi, 2000;Youssef et al., 2009 Cendre (%) 2,7-6 Albanell et al., 1991;petit et pinilla,1995;Avallone et al., 1997;Batlle & Tous, 1997;Bravo et al., 1994;Calixto et al., 1982;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000;Yousef et al., 2009 Proteine (%) 3-7,6 Albanell et al., 1991;Avallone et al., 1997;Ayaz et al., 2007;Bravo et al., 1994;Calixto et al., 1982;FAO, 1991;Iipumbu et al., 2008;Shawakfeh et Ereifej,2005;Yousif & Alghzawi, 2000;Youssef et al., 2009 1. ...
... A maturité, elle devient brune foncée à noire et parfumées ( Figure 5) Saccharose (%) 65-75 Petit et Pinnila,1995;Albanell et al., 1991;Avallone et al.,1997;Batlle&Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000. Glucose (%) 1,5-17,4 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008 Fructose (%) 1,8 -17,9 Avallone et al., 1997;Batlle & Tous, 1997;FAO, 1991;Gubbuk et al., 2010;Iipumbu et al., 2008Polyphénols totaux 16-20% wursh et al,1984Avallone et al., 1997;Ayaz et al., 2007;Iipumbu et al., 2008;Sahin et al., 2009;Youssef et al., 2009 ;Batlle & Tous, 1997;Gubbuk et al., 2010 Fibre (%) 7,6-10, 8 Shawakfeh et Ereifej, 2005 Humidité (%) 6 -16,7 Avallone et al., 1997;Calixto et al, 1982;FAO, 1991;Iipumbu et al., 2008;Yousif & Alghazwi, 2000;Youssef et al., 2009 Cendre (%) 2,7-6 Albanell et al., 1991;petit et pinilla,1995;Avallone et al., 1997;Batlle & Tous, 1997;Bravo et al., 1994;Calixto et al., 1982;Iipumbu et al., 2008;Yousif & Alghzawi et al., 2000;Yousef et al., 2009 Proteine (%) 3-7,6 Albanell et al., 1991;Avallone et al., 1997;Ayaz et al., 2007;Bravo et al., 1994;Calixto et al., 1982;FAO, 1991;Iipumbu et al., 2008;Shawakfeh et Ereifej,2005;Yousif & Alghzawi, 2000;Youssef et al., 2009 1. ...
Le caroubier est considéré comme l'un des arbres fruitiers et forestiers qui présente le plus grand potentiel de valorisation puisque toutes les parties de cette plante sont utilisables dans plusieurs applications industriels. Le caroubier est cultivé dans plusieurs régions du Liban mais peu d'études sont disponibles sur les voies de valorisation et sur les propriétés fonctionnelles et structurales des graines et des gousses. Ainsi, dans le cadre d'une démarche qui vise à promouvoir et contribuer à une meilleure valorisation et gestion de cette ressource renouvelable, nous avons entrepris dans cette thèse des travaux consacrés à la caractérisation et à l'évaluation de la valeur nutritive et fonctionnelle des gousses de caroube issues de plusieurs régions libanaise. Ces travaux ont porté notamment sur la caractérisation morphologique et physico-chimique des gousses et sur la purification des gommes extraits des graines. Ces gommes ont fait l'objet d'une étude approfondie portant sur leur comportement rhéologique et la relation entre ce comportement, la variété et le lieu géographique. Nous avons aussi déterminé les isothermes de sorption de ces gommes pour prédire les conditions idéales de leur conservation. Les résultats obtenus à l'issue de cette étude ont démontré clairement la présence des corrélations morphologie, composition chimique et coordonnées géographiques de différents cultivars étudiés. De même, les études structurales et rhéologiques ont montré des différences significatives entre les gommes purifiées. Cette différence semble être liée à une variation du rapport galactose/mannose et de la masse molaire observée selon les variétés. Par ailleurs, les études des isothermes de sorption ont permis de fournir des informations complémentaires sur leurs hygroscopicités et par conséquence sur les conditions idéales de leur conservation
... The utilization of roasted carob powder as a replacer for cocoa powder in various food products is nowadays growing and studies on detailed analysis of the chemical characteristics and sensory attributes of carob-based products have been reported [50,104,[191][192][193]. ...
... That was attributed to pyridines, pyrazines, aldehydes, and ketones, which associated with roast aroma and flavor and were found to increase upon roasting [51,52]. The improved chocolate-like flavor in carob-based milk containing roasted carob powder instead of non-roasted, was also addressed in another study of sensory evaluation [192]. Thus, the use of roasted carob powder is recommended in the production of carob-based milk to obtain the chocolate-like aroma and flavor. ...
... Other carob-based products such as carob mousse, porridge, cereal and milk-beverages that could be used as alternatives to cocoa-based foodstuffs have been prepared and their sensory evaluation has been reported, demonstrating that they have good acceptability [192]. Another potential application for carob is the production of low-fat yogurt with chocolate-like taste. ...
Cocoa originates from the beans of the cocoa tree (Theobroma cacao L.). It is an important commodity and the main ingredient in chocolate manufacture. Its value and quality are related to complex flavors and to its distinct sensory properties. The increasing demand for cocoa and its rising price urges the research for cocoa substitutes. A potential substitute for cocoa is carob. Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, well known for its valuable locust bean gum and also for carob powder and syrup that are obtained from carob pulp. Cocoa beans and carob pods contain various phytochemicals including polyphenols, proteins and amino acids, fatty acids, carbohydrates and fiber. Phytochemicals represent an important source of nutrients and compounds that are beneficial to human health. In this review, phytochemicals in cocoa beans and carob pods and their impact on human health are reviewed. The bioactive compounds that are present in carob, in conjunction with the cocoa-like flavors and unique sensory properties that are enhanced by carob powder roasting, underline carob’s potential to substitute cocoa in various food products. These food applications are discussed in this review.
... The scientific name of carob tree derives from Greek keras, horn and Latin siliqua, indicating the hardness and shape of the pod. It is also known as St. John's bread with reference to its presumed use by St. John the Baptist [7]. The centre of origin of C. siliqua carob pod powder was recognized in the eastern Mediterranean region (Turkey and Syria). ...
... C2 and C3 have approximated values of moisture and water activity due to the maximal evaporation of water. Reduction in the moisture content allows an easier milling and can extend the shelf-life of the carob powder as explained by Iipumbu [7]. In Table 1, it was also observed that water activity decreased as the roasting temperature increased as revealed by Yousif and Alghzawi 2000 [14]. ...
... As shown in Figure 6, lipid yields decrease as the roasting temperature increases; it is due to the oxidation induced by the high temperature and the formation of products when reacting with amino acids or proteins causing brown pigments, similar to melanoidins [7,57]. Fatty acid profiles ( Figure 6) show that oleic acid (C18:1), linoleic acid (C18:2n6), and palmitic acid (C16:0) were mainly present in carob oil and represented at least 90% of the total extract (about 50% of C18:1, 20% of C18:2n6, and 20% of C16:0). ...
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.
... Researches on the mineral composition of carob pulp allowed the detection of the following mineral elements: potassium (K), phosphorus (P), calcium (Ca), sodium (Na), magnesium (Mg), sulfur (S), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), selenium (Se), boron (B), barium (Ba), cobalt (Co), chromium (Cr), nickel (Ni), lead (Pb), strontium (Sr), titanium (Ti), aluminum (Al), lithium (Li), silver (Ag) and vanadium (V). The contents of these elements are variable [11,[42][43][44][45][46][47][48][49][50]. For the seed and its constituents (tegument, endosperm and germ), they have variable levels of potassium, sodium, phosphorus, boron, selenium, manganese, iron, copper, zinc, sulfur, magnesium and calcium [45,[48][49][50][51][52]. ...
... The most abundant macro and microelements in the pulp are: K; Ca; Cl; Mg; Na; Fe; Al; Sr; Rb. The contents are higher than those obtained by other authors for potassium (6.40 to 8.64 g/kg DM) [9,47,90], calcium (2.07 to 3.70) [11,16,44,45,47], magnesium (4.10-3 to 0.346) [50,91], sodium (0.04 to 0.147) [21,43,44], iron (4.7 to 23.4) [9,11,21,45,49] and strontium (3.0 to 7.9) [44]. Potassium is also the main mineral in other fruits: kiwi [92], apple, quince, fig, date [93], medlar [94], apricot [95] and kaki [96]. ...
... , magnesium (0.4 to 0.99)[9,11,43,98], sodium (0.17 to 0.30) [99, 100], aluminum (49.56 to 109.45) [42], iron (35.7 to 76.60) [42, 44, 50, 98] and strontium (11.87 to 70.54) [42]. On the other hand, authors have found higher values in mineral composition than our results for potassium (14.86 to 27.20 g/kg DM) [42, 91], calcium (4.40 to 9.60) [9, 42, 51, 98], magnesium (1.44 to 6.90) [42, 48], sodium (0.51 to 2.05) [42, 47, 91] and iron (130.43 to 1390.82)[16,47,48]. ...
... 26,27 Accordingly, the carob tree has been given focus either for the purpose of conservation 28,29 or to preserve this organic traditional local food ingredient and develop it further by means of processing and production. 4,6 Food product development with carob-based ingredients has included adding carob juice to yogurt; 30 producing carob-flavoured chocolate bars, ice cream and biscuits; 20 carobflavoured bread, porridge, cereal flakes and carob mousse 31 and gluten-free bread using carob seed flour. 32 Carob powder from the pulp has also been used as a chocolate substitute or chocolate extender with a similar taste to cocoa powder with the added advantages of being both theobromine-free and caffeine-free and lower in calories than chocolate. ...
... 32 Carob powder from the pulp has also been used as a chocolate substitute or chocolate extender with a similar taste to cocoa powder with the added advantages of being both theobromine-free and caffeine-free and lower in calories than chocolate. 1 -3,5,8,23,27,33 Several researchers have attempted to formulate a carob-based milk (CBM) beverage, 20,27,31,33 perceived as having potentially superior 'health' attributes than mainstream products such as chocolate milk. However, to the best of our knowledge, no sensory profiling and/or acceptability data up to this date have been reported on carob powder or food products formulated with ingredients derived from carobs. ...
... Moisture content values were considerably lower than those reported in the literature, which ranged between 82 and 125 g kg −1 . 31,33,41,42 This difference could be due to the environmental conditions that the carob trees are planted in, difference in carob cultivars, difference in ripening duration, difference in harvesting time and difference in storage duration. 1, 31 Yousif and Alghzawi 27 reported the water activity of unroasted carob powder to be 0.45 and the water activity to the carob powder roasted at 150 ∘ C for 60 min to be 0.33, a range in which the roasted Moisture, ash, protein (N × 6.25) in g kg −1 ; fibre as acid detergent fibre (g kg −1 ); total phenolics in g GAE kg −1 ; total antioxidant activity measured by the ABTS radical decolorisation assay in mmol Trolox equivalent kg −1 . ...
Background:
This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop twelve prototypes of the beverage. Chemical and physicochemical analyses (moisture, ash, fiber, protein, sugars, total-phenolics, total-antioxidants, water activity and color) and sensory tests were conducted.
Results:
Variety of carob pod had a significant effect on all chemical variables in carob powders(p<0.01), except for sugars, and when incorporated in the beverage, on moisture, total-phenolics, total-antioxidant activity and color parameters (L, a, b;p's<0.001). Roasting treatment significantly increased fiber, total-phenolics, total-antioxidant activity(p's<0.001), fructose, glucose(p's<0.05), and a-value levels(p<0.01), significantly lowered moisture (p<0.05), water activity, L and b-values(p's<0.001) in carob powders; and significantly increased the beverage's total-phenolics,a-value(p's<0.001) and total-antioxidant activity (p<0.01).Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, color, caramel odor, mocha odor and flavor, roasted coffee odor and flavor, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted: PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively.
Conclusion:
It is recommended to use AKR and BIKR to formulate a carob-based milk beverage.
... The carob germ which consists of fine fragments of hull and endosperm, and could be obtained industrially, has the following composition: 8.3% moisture, 6.5% ash, 6.6% lipids (neutral and polar) which contain approximately 21% polar lipids, 54.7% crude proteins, and an energy value of 17.5 kJ/g [104]. Moreover, the average proximate composition of raw carob pods is as follows: 8. 17 [17]. ...
... The carob germ which consists of fine fragments of hull and endosperm, and could be obtained industrially, has the following composition: 8.3% moisture, 6.5% ash, 6.6% lipids (neutral and polar) which contain approximately 21% polar lipids, 54.7% crude proteins, and an energy value of 17.5 kJ/g [104]. Moreover, the average proximate composition of raw carob pods is as follows: 8. 17 [17]. ...
The carob tree (Ceratonia siliqua L.) is currently considered one of the most valuable fruit and forest trees in various fields and sectors of activity. It is a versatile plant, belonging to the Fabaceae family. It is widely used in traditional medicine to treat many diseases such as diabetes, hypertension, and gastrointestinal disorders, given that all its parts (leaves, flowers, pods, seeds, wood, bark, and roots) are useful and hold value in many areas. Its importance has increased significantly in recent years. Originating from the Middle East, it is recognized for its ecological and industrial significance. Previous studies conducted on Ceratonia siliqua L. have revealed the presence of several compounds, including polyphenols, flavonoids, carbohydrates, minerals, and proteins. The carob tree demonstrates antihypertensive, antidepressant, anti-obesity, and antihyperglycemic activities. This plant is known for its medicinal and therapeutic virtues. Moreover, it is particularly interesting to consider the pharmacological activities of the major phytochemical compounds present in the different extracts of this plant, such as phenolic acids, for example, coumaric and gallic acids, as well as flavonoids such as kaempferol and quercetin. Therefore, this review aims to analyze some aspects of this plant, especially the taxonomy, cytogeography, traditional uses, phytochemical constituents, and pharmacological activities of Ceratonia siliqua L., in addition to its biological properties.
... The lower fat content of the WCP as compared to other studies' findings can be attributed to different roasting temperatures and time. According to a study done by [52], Lipids are oxidized at high temperatures (i.e., during carob roasting), resulting in their decomposition into secondary products, such as alcohols, aldehydes, ketones, carboxylic acids, and hydrocarbons. As a result, the material's lipid content may be reduced. ...
... This theory is supported by [8], who researched sugar profiles of cultivated and wild carob and noted that the pods of cultivated varieties contained total sugars 17.7% higher than the wild type of carob pods. Furthermore, research on compositional analysis of locally cultivated carob performed by [52], noted that the cultivated carobs (i.e., Tylliria, Sfax, and Aaronsoh) are as high as 90.69 ± 0.25, 89.57 ± 0.33, and 90.79 ± 0.51 g/100 g DW, respectively. ...
This study used Cypriot Wild Carob Powder to serve as an alternative for cocoa powder. The study conducted various physiochemical experiments, encompassing milling yield, water activity, colour analysis and proximate analysis. We noted that the milling yield, water activity, and dietary fibre content of WCP are higher than cocoa powder. Conversely, cocoa powder had moisture content (2.1 ± 0.37), ash (3.42 ± 0.05), protein (4.66 ± 0.78), fat (not detected), carbohydrate (46.7 ± 0.87) and energy (205 Cal), that were higher than WCP (6.56 ± 0.24), (4.63 ± 0.03), (24.3 ± 0.66) & (14.5 ± 0.15), (426 Cal) respectively. Hence, it is evident that the high dietary fibre and low energy values of WCP make it a suitable substitute for cocoa powder-based products to alleviate the concern of obesity.
... Also, recently, fruits and vegetables are of interest as sources with biological activity due to their anticarcinogenic, antimutagenic, and antioxidant properties (Dillard & German, 2000;Reddy et al., 2005). There are studies investigating the effect of carob flour added to products such as tarhana, biscuits, pasta, bread, gluten-free products, and milk-based beverages in functional product development (Iipumbu, 2008;Ortega et al., 2011;Bengoechea et al., 2008;Kumazawa et al., 2002;Herken & Aydin, 2015;Çağ Lar et al., 2013;Aydın, 2012;Šebečić et al., 2007;Sęczyk et al., 2016;Tsatsaragkou et al., 2012;Durazzo et al., 2014). However, not much information is available on the usefulness of carob flour in noodle production. ...
... Similarly, as the carob flour addition increased in the present study, the ash content of the noodles increased compared to the control sample (p < 0.05). In a study in which 8.96%, 10.3, and 11.6% of CF were added to bread, it has been reported that 10.3% CF added bread samples could be successful more than 90% of the markets (Iipumbu, 2008). CIE L*, a*, and b* color values of carob flour (CF) are given in Table 2. ...
In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties
of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to
wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle samples, L* and b* decreased
whereas a* value increased as the CF substitution ratio increased. Regarding the CF substitution, which was found to be a
natural antioxidant source rich in phenolic compounds added to the noodle formulation, the antioxidant capacity, total phenol
content, and their bioaccessibility values increased. Bioaccessibility of total phenolic content (%) values (22.43-30.07%) of
CF-added noodle samples were significantly higher than those of the control samples (p < 0.05). According to the bioaccessibility
results of antioxidant capacities, FRAP (50.17%) showed the highest value in the 40% CF noodle sample. As a result, the use
of 10% and 20% carob flour in the noodle formulation were determined as the optimum values in terms of sensory properties.
In developing new food formulations with high functional properties, it has been recommended to use carob flour as a functional
food ingredient.
... Başka bir çalışmada da keçiboynuzu pekmezinin sakkaroz değeri % 40.36 -44.38 aralığında tespit edilmiştir (Şimşek, 2000). Erbil (2020) (Owen vd., 2003;Iıpumbu, 2008). Son yıllarda yapılan in vivo çalışmalarla, HMF'nin genotoksik potasiyeli bulunduğu rapor edilmektedir (Capuano ve Fogliano, 2011). ...
Carob pekmez is a traditional Turkish food obtained by processing, extracting, clarifying the fruit, and thickening the obtained syrup in an open cauldron or under vacuum. “Carob extract” is defined as “the extract produced by concentrating the fruit syrup obtained by cold extraction method at low temperatures” and has been marketed as an alternative to carob pekmez. This study aimed to determine the HMF, sugar, total phenolics, and mineral contents in addition to the general properties of "carob extract" and to compare these results with carob pekmez. The total phenolics of pekmez and extract sample groups were between 5.80-18.00 mg GAE/g, and 0.10-18.40 mg GAE/g, and the HMF values were between 0.79 -50.25 mg/kg, and 1.25-68.77 mg/kg, respectively. No significant difference (P >0.05) was detected between the two sample groups. The results will be able to lay the groundwork for the legislation regarding the products released as "carob extract".
... Diagram illustrating the different stages of carob pod processing (Powder/Gum)31 ...
... (Or). The values obtained for pods in this study were similar to those reported in the literature, i.e., 2.86% in Spain (Albanell et al., 1991), 2.79% on Sicily (Avallone et al., 1997), 1.38 to 5.21% in Anatalya, Turkey (Oziyci et al., 2014), and 2.13 to 2.69% in South Africa (Iipumbu, 2008). According to Papaefstathiou et al. (2018), the ash content in the pulp of three carob cultivars from Cyprus was 2.46% (Ceratonia siliqua 'Tyllirias'), 2.49% (C. ...
The pods, seeds and leaves of the carob tree ( Ceratonia siliqua L.) are widely used in the pharmaceutical industry, and especially in the food industry. In this study, the mineral content was investigated in carob pods and leaves in twelve Croatian carob populations. Macro and microelement contents, as highly important nutrients, were determined by inductively coupled plasma mass spectrometry (ICP-MS). Total ash content, determined by the gravimetric method, ranged from 2.30 to 2.97% in pods and from 4.95 to 7.90% in leaves. Among the macroelements, K content was highest in pods (9,020.09–11,208.97 mg/kg), while Ca was highest in leaves (11,059.67–22,756.81 mg/kg). Microelement contents ranged from 0.00 mg/kg (Cr) to 136.70 mg/kg (Na) in pods, and from 0.02 mg/kg (Cr) to 243.55 mg/kg (Na) in leaves. The results of the macro and microelement analyses were evaluated using multivariate analysis (PCA and UPGMA).
... Thus, we noted an increase of crude fat due probably to the process effect (extraction) or the carob variety. However, according to Boublenza, et al. [44], lipids yields decrease as the roasting temperature increases; it is due to the oxidation under the high temperature and the formation of products reacting with amino acids or proteins causing brown pigments, such as melanoidins [62,63]. In conclusion, for a low fat content carob may be considered as a healthy food source [64,65] and also acorn fruit can be an interesting nutritional source [66]. ...
Research on the development of carob and oak acorn recovery processes is very well developed today. Our research has resulted in the implementation of technologies for transforming carob and oak into various by-products such as; coffee production from carob beans and oak acorns. We have studied the physicochemical characteristics, nutritional, microbiological, biological activity and caffeine analysis of our samples of coffees produced from locust bean and oak acorn. Subsequently, these two coffees were integrated into the production of an organic biscuit in order to develop an innovative product with high added value. The results obtained show us that the sensory analysis has shown that the cookies have satisfactory organoleptic characteristics. The sensory analysis showed that the biscuit with the mixture of the two coffees has the highest percentage of appreciation by the tasting panel. Microbiological analysis showed that the cookies are free from coliforms, yeasts and molds. They contain a low level of total flora. Cookies can therefore be stored for a long time and could be sold as an important bio product for human health.
... The sensory analysis illustrated high quality of the cocoa substitute sample. Carob were incorporated in five formulations in South Africa such as, porridge, bread, breakfast cereal, mousse and milk-based drinks and the results indicated acceptable sensory analysis (Iipumbu and Britz 2008). The bioactive ingredients that are present and enhanced by carob powder roasting, guarantees the potential utilization of carob as a cocoa substitute in various food products. ...
In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale. The outcomes indicated that chocolate formulations with lower content of carob powder presented higher quality in terms of color parameters, mean particle size and hardness (values close to control). The addition of carob powder resulted in decreased yield stress in dark chocolates. Also dark chocolate formulations containing high levels of carob powder recorded Casson viscosity values similar to control. Moreover, the milk chocolates containing 40% carob powder illustrated no significant differences in sensory properties with control. However acceptance of the dark chocolate samples was similar to control in all attributes. The results proved that it is possible to utilize carob powder to replace cocoa powder in chocolate production in order to improve nutritional values (higher fiber and fewer calories) with agreeable sensory attributes.
... Apart from these evaluation methods, new products are obtained by drying the extract in the spray dryer by extracting the water-soluble parts of fruit molasses, special drink or carob fruit (Ahraz, 2003;Karkacıer & Artık, 1995). Carob flour can be used to join different foods, as well as much more specific substances such as sucrose and carob fiber (Iıpumbu, 2008;Wang, Rosell, & Barber, 2002). Carob flour has a rich nutritional value due to its high dietary fiber content and phenol compounds (Ortega et al., 2011). ...
Antioxidant activity values of cookie samples were determined between 2.32% (0.0% (carob) and 76.75% (50% carob) while total phenolic contents of cookies vary between 36.59 (0.0% carob) and 123.61 mgGAE/100g (100% carob). The brightness (L*) of the cookies with carob flour decreased. While palmitic acid contents of cookie samples change between 32.58 (50% carob) and 35.86% (100% carob), oleic acid contents of cookies were determined between 28.84 (50% carob) and 29.59% (60% carob). Gallic acid, 3,4‐dihydroxybenzoic acid,(+)‐ catechin and 1,2‐dihydroxybenzene were the most common phenolic components in the cookie samples. 1,2‐Dihydroxybenzene contents of cookie samples varied between 10.69 (control) and 32.27 mg/100g (50% carob).While Ca contents of cookie samples change between 1189.10 (control) and 3286.82 mg/kg (100% carob),K contents of cookies were determined between 554.65 (control) and 7402.83 mg/kg (100% carob).Taste, crispness, color and fragrance values of cookies were partially decreased with the increase in carob flour concentration.
... Diagram illustrating the different stages of carob pod processing (Powder/Gum)31 ...
The carob is a dome-shaped evergreen tree that is a member of the pea family (Fabaceae). Its fruit has been used for human consumption and as animal feed in the Mediterranean countries for centuries and was also widely used as a herbal remedy in traditional folk’s medicine. In this paper, an in-depth literature review was conducted about this species discussing its history, origins, main current uses, components (both nutrient and bioactive), biological activities, and potential applications as the source of sustainable ingredients and products. Among the many bioactive compounds that were found in carob, the most well studied are polyphenols. The levels of these compounds were found to vary depending on many factors, such as the variety, plant part, geographic location, roasting and extraction conditions, and even analysis methods. In the light of these researches, it was recognized that carob offers several biological activities including antioxidant, anticancer, and anti-diabetic due to the presence of a high quantity of pinitol and antibacterial. Rich in sugars, proteins, and minerals, the carob has a vast range of industrial applications such as cacao substitute, sugars substitute, free from gluten making it cereal-derived foods for celiac people.
... [27]. The reported total nitrogen content (2.13-2.69%) in the carob pods from South Africa [28] was higher than our results. The values obtained in current study were similar to above [26] and slightly ower by somr other autors [11]. ...
Objective
The objective of this study was to characterize flours and syrups, obtained from pods of carob ( Ceratonia siliqua L.) and honey locust ( Gleditsia triacanthos ).
Method
Flours and syrups, produced by carob and honey locust were analyzed for moisture, ash, protein content, dietary fibers, minerals composition, total phenolic content, as well as antibacterial and antioxidant activity.
Results and discussion
Carob flour contained high amounts of protein (22.56%) and dietary fibres (28.17%), respectively. Dietary fibers in honey locust flour (33.12%) were higher than that of carob flour (28.17%). The total phenolic content of carob flour (4.53±0.08) was lower than this of honey locust (25.31±0.06) (mg gallic acid equivalent [GAE]/g dry weight). Gleditsia triacanthos flour showed higher antioxidant potential – from 127.52±2.43 to 540.28±2.47 μM TE/g dw. Carob syrup in an amount of 0.15 cm ³ demonstrated pronounced antibacterial activity against Listeria monocytogenes , Escherichia coli , Salmonella enterica and Staphylococcus aureus , respectively.
Conclusion
The current study demonstrated that flour and syrup, obtained from carob ( C. siliqua L.) and honey locust ( G. triacanthos ) pods presented products rich of protein and dietary fiber (both above 20%), good sources of antioxidants, especially poliphenolic compounds and minerals (Mg, Fe and Zn).
... According to the literature, acetone at different dilutions is the most used and most efficient solvent for the extraction of polyphenols. Avallone et al. 12 , Sebai et al. 13 and Dhaouadi et al. 14 tested pure acetone and other authors used 80% acetone 7,15,16 . 70% acetone is the most common solvent 12,17-22 and 50% acetone was also used 23,24,25 . ...
Extraction condition efficiency of total polyphenols was studied on carob pods (Ceratonia siliqua L.) by performing extractions with various solvent systems, in order to evaluate and optimize the conditions of the recovery of polyphenols. Maximum amounts of polyphenols were found in 80% acetone extracts versus water inefficiency. Total polyphenol contents, determined by Folin-Ciocalteu method, were estimated at 11.19 mg/g (dry weight) and the chromatographic analyses demonstrated that gallic acid is the major polyphenol compound of the extracts (45% of polyphenols by dry weight material).
Carob leaves and different parts of fruits were also analyzed for their total polyphenols and gallic acid content. It was found that the mature leaves of the year contain more polyphenols and gallic acid (45.26 mg/g of total polyphenols and 17.01 mg/g of gallic acid). Tegument extracts only contained low amounts of polyphenols and gallic acid (26.30 mg/g of total polyphenols and 2.51 mg/g of gallic acid), while only traces were detected in germ and endosperm (1.33 mg/g and 0.80 mg/g of total polyphenols; 0.99 mg/g and 0.72 mg/g of gallic acid, respectively). It should be noted that there are some additional phenolic compounds present whose structures still need to be determined
... Un arbre adulte bien développé pourrait produire environ 100 à 200 kg/an. Certains grands arbres isolés peuvent produire 250 à 300 kg lors années exceptionnelles (Batlle et Tous, 1997 (Orphanos et Papaconstantinou, 1969;Albanell et al., 1991;Avallone et al., 1997;Ayaz et al., 2007;Iipumbu, 2008). ...
... In addition, carob flour slightly influenced the redness parameters; therefore, all samples presented little reddish colouration. It might be as a result of Maillard reaction and caramelisation during the roasting process of carob flour [22]. On the other hand, HPO enhanced yellowness and the samples containing higher amounts of HPO were characterized by higher values for parameter * . ...
Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.
... Un arbre adulte bien développé pourrait produire environ 100 à 200 kg/an. Certains grands arbres isolés peuvent produire 250 à 300 kg lors années exceptionnelles (Batlle et Tous, 1997 (Orphanos et Papaconstantinou, 1969;Albanell et al., 1991;Avallone et al., 1997;Ayaz et al., 2007;Iipumbu, 2008). ...
... Total dietary fibre and raw fibre contents of the samples were observed to rise from 5.2 to 13.5% and from 1.03 to 2.01%, respectively by supplementation. Total dietary fibre of carob flour was observed to be 35.2% in this study which is consistent with the previous results [Iıpumbu, 2008] of 30-36% obtained by the same method. High dietary fibre content of CF was previously reported to exhibit valuable health-promoting attributes such as blood cholesterol lowering, antioxidant properties and the reduced risk of gastrointestinal cancer [Zunft et al., 2003]. ...
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
... Avallone et al. (1997) reported that the pods of carob fruits naturally grown in Sicily had a 2.79% (approximate mean value) total ash content. Iipumbu (2008) found that the pods of the carob fruits from South Africa had an ash content of 2.13-2.69%. Also, Albanell et al. (1991) reported this value for the carob pods from Spain as 2.86%. ...
Wild and grafted carob fruits (61 different carob trees in the selected locations in total) grown in 2009 and 2010 in Antalya province of Turkey were evaluated for their mineral composition of different fruit parts, including the pods and seeds of wild (PW, SW) and grafted types (PG, SG). The highest mean values of total ash content (3.85%) and total nitrogen (%) were observed in the seeds of grafted carob fruits (SG). Among the macro minerals analyzed, the potassium content was very high in all samples (1.01–1.19%). Although the fruit type (wild or grafted) was not a significant parameter on mineral concentration of the samples (P > 0.05), the seeds generally contained higher macro and micro minerals than the pods in both carob types.
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The
fruit is derived from hermaphrodite trees and hard in shape. The carob contains high
sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus
are present in pods. Polyphenols and antioxidants are abundant in leaves and
pods. It can be used for enhancing human health due to its high nutritional profile.
Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac
ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer,
anti-reflux,
anti-diabetic,
anti-diarrheal,
anti-hyperlipidemia,
anti-bacterial,
anti-microbial,
and anti-fungal.
Nowadays, carob seeds are being used as an alternative to cocoa
powder in food items whereas the leaves, pods, and seeds of carob are also historically
used as food for animal feed. However, these parts of carob are available in
markets with reasonable prices. Carob production, though with a rising contribution,
contributes to the local economy. In this sense, we can incorporate knowledge on the
chemical properties and the biological effect of carob fruits on human health. In this
study, the supportive and health-promoting
impacts of carob are discussed along with
the clinical testing obtained from natural constituents of carob. In addition, further
studies can be performed to extract and separate polyphenols and antioxidant potential
for the development of functional that play a valuable role in pharmaceutical and
food sectors.
Scientific monograph about taxonomy, ethnobotany, ecology, genetic variability, phytochemical characteristics and utilization of carob tree (Ceratonia siliqua L.) and bay laurel in Croatia.
Carob tree (Ceratonia siliqua L.) is one of the oldest trees in the world and has been cultivated from civilization of Ancient Persia, especially on the Mediterranean coasts, till nowadays. The fruit of the carob tree (carob bean) are attracting attention in recent years due among others to tits rich nutritional value and use as a substitute and/or alternative for cocoa. Although it has higher sugar content than sugar beet and sugar cane, it is a food that also lowers cholesterol. In addition to its fruit, the plant has interesting morphological qualities. Deep root system of carob tree allows high productivity even in draught conditions; it is an ideal plant in the fight against erosion and one of the most preferred plants while establishing fire-resistant forests. Additionally, because 2016 was declared the International Year of Pulses, it is necessary to draw attention to the carob tree since it is a typical pulse plant. The status of Turkey, as the 5th carob producer in the world, was analysed in this context, in terms of Agricultural Geography. The existing and necessary practices in carob production are discussed based on the data from the studies conducted in Antalya and Mersin in 2015 and previous ones.
Carob tree (Ceratonia siliqua L.) is one of the oldest trees in the world and has been cultivated from civilization of Ancient Persia, especially on the Mediterranean coasts, till nowadays. The fruit of the carob tree (carob bean) are attracting attention in recent years due among others to tits rich nutritional value and use as a substitute and/or alternative for cocoa. Although it has higher sugar content than sugar beet and sugar cane, it is a food that also lowers cholesterol. In addition to its fruit, the plant has interesting morphological qualities. Deep root system of carob tree allows high productivity even in draught conditions; it is an ideal plant in the fight against erosion and one of the most preferred plants while establishing fire-resistant forests. Additionally, because 2016 was declared the International Year of Pulses, it is necessary to draw attention to the carob tree since it is a typical pulse plant. The status of Turkey, as the 5th carob producer in the world, was analysed in this context, in terms of Agricultural Geography. The existing and necessary practices in carob production are discussed based on the data from the studies conducted in Antalya and Mersin in 2015 and previous ones.
The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluate and optimize the conditions for the recovery of polyphenols. Maximum quantities of polyphenolic components were found in 80 % acetone extracts, as evaluated by measuring total polyphenol and total flavanol content. By contrast, ethyl ace-tate was inefficient in extracting polyphenols. The assessment of the antioxidant potency of carob pod extracts employing two characteristic in vitro models showed that carobs con-tain polyphenols with appreciable antiradical and reducing properties. The values obtained were compared to the data on red wines and pure polyphenolic antioxidants.