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Carob Syrup

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 molass 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., … STRNAD, M. (2007). Determination of chemical composition of anatolian carob pod ( ceratonia siliqua l.): sugars, amino and organic acids, minerals and phenolic compounds. Journal of Food Quality, 30(6), 1040–1055.

Sengül, M., Fatih Ertugay, M., Sengül, M., & Yüksel, Y. (2007). Rheological Characteristics of Carob Pekmez. International Journal of Food Properties, 10(1), 39–46.

 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), 572–6.

       Mulberry molasses
       Carob Syrup
       Grape molasses
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