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carob/carbohydrate
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Nutritional characterization of carobs and traditional carob products.
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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.
Functional polysaccharides of carob fruit: a review.
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Polysaccharides in carob fruit, including carob bean gum (also known as carob gum, locust bean gum) and carob fiber, are widely used in industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Carob bean gum is a galactomannan obtained from the seed endosperm of
Fiber purified extracts of carob fruit decrease carbohydrate absorption.
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The postprandial state plays a central role in the development and setting of chronic diseases. Condensed tannins (CT) are polyphenols with a known ability to modify carbohydrate digestion and absorption. The high concentration of CT in the pulp of carob fruit suggests a potential antidiabetic
Nitrogen Sources Screening for Ethanol Production Using Carob Industrial Wastes.
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Nowadays, bioethanol production is one of the most important technologies by the necessity to identify alternative energy resources, principally when based on inexpensive renewable resources. However, the costs of 2nd-generation bioethanol production using current biotechnologies are still high
Effects of a Carob-Pod-Derived Sweetener on Glucose Metabolism.
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BACKGROUND
Patients with type 2 diabetes mellitus (T2DM) have a higher incidence of cardiovascular (CV) events. The ingestion of high-glycemic index (GI) diets, specially sweetened beverage consumption, has been associated with the development of T2DM and CV disease.
OBJECTIVE
We investigated the
Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin.
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Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine)
Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.
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The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and
GC-MS analysis of D-pinitol in carob: Syrup and fruit (flesh and seed).
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D-pinitol (3-O-methyl-D-chiro-inositol) is a well-known bioactive compound with anti-diabetic and anti-oxidant biological functions. A gas chromatography-mass spectrometry (GC-MS) method was developed for its quantitation in carob syrup, flesh and seed samples originated from Cyprus. The analysis
Solid-state fermentation of carob pods byAspergillus niger for protein production: effect of particle size.
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Two strains ofAspergillus niger were cultured in solid-state fermentation system on carob pods ground from 1.25 to 8 mm diam. A particle size of 2.5 mm gave the highest protein content of the final product (20%, w/w) and 52% of the total soluble carbohydrates were utilized. The total tannin
Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material
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Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be
EFFECT OF CAROB POD EXTRACT ON CELLULOLYSIS, PROTEOLYSIS, DEAMINATION, AND PROTEIN BIOSYNTHESIS IN AN ARTIFICIAL RUMEN.
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Carob pod extract and its tannin and sugar fractions were compared with gallotannic acid and sucrose for their effect on the cellulolytic, proteolytic, protein biosynthetic, and deaminative activities of rumen microorganisms. The inhibitory effects of carob pod extract upon the cellulolysis and
Glycemic response to carob (ceratonia siliqua L) in healthy subjects and with the in vitro hydrolysis index.
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The purpose of this study was to determine the in vivo glycemic index of carob tablets with healthy subjects and to determine the in vitro glycemic index of carob tablets and carob flour by the hydrolysis index. Seven healthy volunteers consumed portions of carob tablets containing 26g of available
Evaluation of chemical composition, antioxidant potential and functional properties of carob ( Ceratonia siliqua L.) seeds
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The interest in carob pod as an ingredient of functional foods is constantly increasing due to its beneficial health effect and functional properties. The aim of this study was to evaluate the chemical composition and antioxidant potential of carob seeds, as well as the functional properties of its
Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.
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Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties
Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review.
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Carob tree, Ceratonia siliqua L., is a medicinal plant used in Tunisian traditional medicine for the treatment of the gastro-intestinal (GI) disorders. In this respect, a relatively large number of scientific publications on the carob tree have been published in recent years. Therefore, the present
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