scholarly journals Sustainability Opportunities of Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)

2021 ◽  
Vol 13 (14) ◽  
pp. 8026
Author(s):  
Manel Issaoui ◽  
Guido Flamini ◽  
Amélia Delgado
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Bakery Products ◽  
Ceratonia Siliqua ◽  
Low Carbon ◽  
Health And Nutrition ◽  
Mediterranean Countries ◽  
Ceratonia Siliqua L ◽  
Processing Aids ◽  
Prebiotic Fibers

Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once.

scholarly journals Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

2016 ◽  
Vol 5 (5) ◽  
pp. 548-553 ◽  
Author(s):  
Maroua Boubaker ◽  
Chokri Damergi ◽  
Chaima Ben Marzouk ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Functional Foods ◽  
Total Phenol ◽  
Wheat Bread ◽  
Total Phenol Content ◽  
Bakery Products ◽  
Cynara Scolymus ◽  
Industrial Manufacture ◽  
Legume Flours

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

scholarly journals Agricultural Geography Analysis of Carob Tree (Ceratonia siliqua L.) from Turkey

2016 ◽  
Vol 4 (12) ◽  
pp. 1192
Author(s):  
Güven Şahin ◽  
Nuran Taşlıgil
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Ceratonia Siliqua ◽  
High Productivity ◽  
The World ◽  
The Status ◽  
Carob Tree ◽  
Ceratonia Siliqua L ◽  
Ancient Persia ◽  
Agricultural Geography

Carob tree (Ceratonia siliqua L.) is one of the oldest trees in the world and has been cultivated from civilization of Ancient Persia, especially on the Mediterranean coasts, till nowadays. The fruit of the carob tree (carob bean) are attracting attention in recent years due among others to tits rich nutritional value and use as a substitute and/or alternative for cocoa. Although it has higher sugar content than sugar beet and sugar cane, it is a food that also lowers cholesterol. In addition to its fruit, the plant has interesting morphological qualities. Deep root system of carob tree allows high productivity even in draught conditions; it is an ideal plant in the fight against erosion and one of the most preferred plants while establishing fire-resistant forests. Additionally, because 2016 was declared the International Year of Pulses, it is necessary to draw attention to the carob tree since it is a typical pulse plant. The status of Turkey, as the 5th carob producer in the world, was analysed in this context, in terms of Agricultural Geography. The existing and necessary practices in carob production are discussed based on the data from the studies conducted in Antalya and Mersin in 2015 and previous ones.

Responsiveness of Carob (Ceratonia siliqua L.) Plants to Arbuscular Mycorrhizal Symbiosis Under Different Phosphate Fertilization Levels

2019 ◽  
Vol 38 (4) ◽  
pp. 1243-1254 ◽  
Author(s):  
Abdellatif Essahibi ◽  
Laila Benhiba ◽  
Mohamed Oussouf Fouad ◽  
Mohamed Ait Babram ◽  
Cherki Ghoulam ◽  
...  
Keyword(s):  
Arbuscular Mycorrhizal ◽  
Arbuscular Mycorrhizal Symbiosis ◽  
Mycorrhizal Symbiosis ◽  
Ceratonia Siliqua ◽  
Phosphate Fertilization ◽  
Ceratonia Siliqua L

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

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