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. http://doi.org/10.1111/j.1745-4557.2007.00176.x
Sengül, M., Fatih Ertugay, M., Sengül, M., & Yüksel, Y. (2007). Rheological
Characteristics of Carob
Pekmez. International Journal of Food Properties, 10(1), 39–46.
http://doi.org/10.1080/10942910600627996
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.
http://doi.org/10.3109/09637486.2011.560564
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