PRODUCTION AND ANALYSIS OF CERATONIA SILIQUA L. POWDERS
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The powder of Ceratonia siliqua fruit pulp is important for the food industry because it is used as a component of various food products, mainly in confectionery, bakery and beverages. The raw and roasted carob powders are used in foods due to the high content of sweet components and for the flavor and color of foods. The purpose of this paper was to determine the chemical composition of the raw and roasted Ceratonia siliqua pulp powders. The carob legumes were gathered from Ceratonia trees from Romania, Galati area. Three types of carob powders were produced: CR1 powder from raw carob pulp, CR2 powder from roasted carob pulp at 146 ± 3 °C and CR3 from roasted carob pulp at 195 ± 5 °C. Were determined the amount of sugars, protein, fat, ash, dietary fibers, pH and acidity for CR1, CR2 and CR3 powders. The profile of amino acids was also of interest, but only for CR1 powder. The most abundant amino acid was valine followed by threonine. By contrast, cysteine and cystine were the lowest, followed by glycine and tryptophan. CR1 powder presented a large amount of sugars and a high acidity level. When compared with CR1 powder, roasted carob powers presented a reduced amount of moisture, sugars, protein and acidity, but an increased amount of fibers and ash.
Authors and Affiliations
Octavian Baston
Keywords
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