Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup

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dc.contributor.authorOezcan, Mehmet Musa
dc.contributor.authorArslan, Derya
dc.contributor.authorGoekcalik, Harun
dc.date.accessioned2020-03-26T17:18:13Z
dc.date.available2020-03-26T17:18:13Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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 carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits ( P < 0.05). Among the samples, potassium, phosphorus and calcium had the highest values in carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.en_US
dc.identifier.doi10.1080/09637480701395549en_US
dc.identifier.endpage658en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issn1465-3478en_US
dc.identifier.issue8en_US
dc.identifier.pmid17852490en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage652en_US
dc.identifier.urihttps://dx.doi.org/10.1080/09637480701395549
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21612
dc.identifier.volume58en_US
dc.identifier.wosWOS:000251083700010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectnutritive propertiesen_US
dc.subjectcarob fruiten_US
dc.subjectflouren_US
dc.subjectsyrupen_US
dc.subjectCeratonia siliquaen_US
dc.titleSome compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrupen_US
dc.typeArticleen_US

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