Carob molasses carob is produced by
concentrating the syrup obtained by soaking the carob fruit (Ceratonia
siliqua) and attracts attention with the substance it contains named D-pinitol. Pinitol
makes effect similar to insulin and lowers blood sugar
(Tetik, Turhan, Oziyci, & Karhan, 2011). Furthermore, carob
comprises minerals like potassium, calcium, phosphorus, and magnesium in
addition to amino acids such as aspartic acid, glutamic acid, alanine and
valin and has a rich content of phenolic compounds (Ayaz
et al., 2007). Unlike
other molasses, carob contains a significant amount of protein (3%)
(Sengül, Fatih Ertugay, Sengül, & Yüksel, 2007)
AYAZ, F. A., TORUN, H., AYAZ, S., CORREIA, P. J., ALAIZ, M., SANZ, C.,
Determination of chemical composition of anatolian carob pod ( ceratonia siliqua
amino and organic acids, minerals and phenolic compounds. Journal of Food
Sengül, M., Fatih Ertugay, M., Sengül, M., & Yüksel, Y. (2007). Rheological
Characteristics of Carob
Pekmez. International Journal of Food Properties, 10(1), 3946.
Tetik, N., Turhan, I., Oziyci, H. R., & Karhan, M. (2011). Determination of D-pinitol
in carob syrup.
International Journal of Food Sciences and Nutrition, 62(6), 5726.