Functional Aspects of Carob Flour

PUPPO MC; RIBOTTA PD

Functional Properties of Traditional Foods

Springer-Verlag GmbH

Año: 2016;

The carob tree (Ceratonia siliqua L. Fabaceae) is a native evergreen plant of the Mediterranean area including West and South Anatolia (Turkey) (Ayaz et al., 2007). In many Arabian countries the carob fruit, named as carob pod, is utilized for making beverages and typical sweets. In western countries carob seeds are removed and flour with the external pod is prepared. This flour is grinded and toasted and used as cacao substitute (Yousif & Alghzawi, 2000). Seeds are exploited in food industry for their gum (Avallone et al., 1997) and fiber (Bravo et al., 1994) content.