Review
BibTex RIS Cite

FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI

Year 2022, Volume: 6 Issue: 1, 45 - 66, 28.06.2022
https://doi.org/10.47137/usufedbid.1130043

Abstract

Keçiboynuzunun (Ceratonia siliqua L.) ve bundan elde edilen ürünlerin, sahip olduğu yüksek besin değeri ve zengin biyoaktif bileşen içeriği ile birlikte glutensiz ürün üretimine olanak sağlaması son zamanlarda keçiboynuzuna olan ilgiyi arttırmıştır. Keçiboynuzu çeşitli ticari ürünlerin üretiminde de hammadde olarak kullanılmaktadır. Bu derlemede, keçiboynuzunun sahip olduğu nitelikler ve gıda alanındaki çeşitli ürün uygulamaları hakkında genel bilgiler verilmiştir. Yapılan literatür incelemesine göre, keçiboynuzu yüksek oranda şeker, mineral madde ve vitamin (A, B1, B2, B3, B5, B6, B12, C, D, E) içermektedir. Keçiboynuzu kabuklarının un halinde kullanılması yanında, çekirdeğinden keçiboynuzu zamkı (LBG) elde edildiği de rapor edilmiştir. İçeriklerindeki farklılıklar sebebiyle keçiboynuzunun farklı kısımları çeşitli gıda uygulamalarına konu olmuştur. Örneğin, keçiboynuzu unu kakao ikamesi olarak kek ve bisküvi gibi ürünlerde kullanılabilirken, glutensiz ekmeklerin niteliklerini iyileştirmek, bitkisel sütlerden elde edilecek ürünlerde reolojiyi ve et ürünlerinde tekstürel özellikleri geliştirmek amacıyla keçiboynuzu liflerinin ve çekirdek ununun kullanıldığına ilişkin çalışmalar da mevcuttur. Bütün bunlar ışığında keçiboynuzu ürünlerinin fonksiyonel bir gıda bileşeni olarak kullanılmak için büyük bir potansiyele sahip olduğu sonucuna varılmaktadır. Keçiboynuzu katkılı gıda ürünleri ile ilgili ileriye dönük çalışmalar, kakao ikameleri, doğal kaynaklardan elde edilen hidrokolloidler ve çölyak hastalarının damak tadına hitap eden glutensiz ürünler konusunda gelecekteki muhtemel gereksinimlerin karşılanması açısından önem taşımaktadır.

References

  • Yılmaz İ, Şen BB. Keçiboynuzu unu (Ceratonia siliqua L.) kullanımının eriştelerin fiziksel, kimyasal ve duyusal özelliklerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 2021, 25(3): 377-389.
  • Gerçekaslan KE, Boz H. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Fen Bilimleri Enstitüsü Dergisi, Iğdır Universitesi, 2018; 8(1): 95-101.
  • Pazır F, Alper Y. Carob Bean (Ceratonia siliqua L.) and Its Products. Department of Food Engineering, Faculty of Engineering, Ege University. Anadolu Journal of Aegean Agricultural Research Institute 1300 - 0225 28 (1), 2018; 108 - 112 MFAL.
  • Topaloğlu K. Glutensiz Bisküvi Üretimi, Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği, Bursa, Türkiye, 2019.
  • Papaefstathiou E, Agapiou A, Giannopoulos S, Kokkinofta R. Nutritional characterization of carobs and traditional carob products. Food Science Nutrition, 2018; DOI: 10.1002/fsn3.776.
  • Nakilcioğlu-Taş E, Çakaloğlu B, Ötleş S. Farklı Oranlarda Keçiboynuzu Unu İçeren Pestillerin Bazı Fiziksel, Kimyasal ve Duyusal Özelliklerinin Belirlenmesi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 2018; 6(8): 945-952.
  • Brassesco ME, Brandao TRS, Silva CLM, Pintado M. Carob bean (Ceratonia siliqua L.): A new perspective for functional food, Trends in Food Science & Technology. 2021; 114 310–322.
  • Batlle I ve Tous J. Carob tree. Ceratonia siliqua L. Promoting the conservation and use of underutilized and neglected crops. 17, Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy, 1997.
  • Turhan, İ. Sürekli sistemde keçiboynuzu ekstraksiyonu üzerine araştırma, Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Akdeniz Üniversitesi, Antalya, Türkiye, 2005.
  • Biner B, Gubbuk H, Karhan M, Aksu M ve Pekmezci M. Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia Siliqua L.) in Turkey, Food Chemistry, 2007; 100, 1453-1455.
  • Urbaş C. Silifke yöresinde yetişen bazı ürünlerin geleneksel hazırlama, saklama, tüketim şekillerinin saptanması, Yüksek Lisans Tezi, Sosyal Bilimler Enstitüsü, Selçuk Üniversitesi, Konya, Türkiye, 2008.
  • Zografakis N ve Dasenakis D. Project No 238: Studies on the exploitation of carob for bioethanol production, Commission of the europen communities directorate general for energy and transport, Regional Energy Agenty, Region of Crete, 2002.
  • Karababa E, Coşkuner Y. Physical properties of carob bean (Ceratonia siliqua L.): An industrial gum yielding crop. Elsevier B.V.All rights reserved. 2013; http://dx.doi.org/10.1016/j.indcrop.2012.05.006.
  • Ceylan V, Muştu Ç. Keçiboynuzu Unu Bazlı Glutensiz Kurabiye Formülasyonu Geliştirilmesi. Aydın Gastronomy, 2021; 5 (1), 1-12, 2020.
  • Stavrou IJ, Christou A, Kapnissi-Christodoulou CP. Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact. Food Chemistry 2018; 269 355-374. https://doi.org/10.1016/j.foodchem.2018.06.152.
  • Saci F, Bachir M, Lynda L, & Chawki G. Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages. Journal of Food Measurement and Characterization, (2020); 14(2), 937–945. https://doi.org/10.1007/s11694-019-00344-9.
  • Fidan H, Stankov S, Petkova N, Petkova Z, Iliev A, Stoyanova M, Ivanova T, Zhelyazkov N, Ibrahim S, Stoyanova A, Ercisli S. Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds. Journal Food Science Technology, 2020; https://doi.org/10.1007/s13197-020-04274-z.
  • Benkovića M, Belščak-Cvitanovića A, Baumana I, Komesa D, Srečecb S. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International. 2017; 100 211–218.
  • Berk E, Şumnu SG, Şahin S. Effects Of Hydrocolloids And Carob Bean Flour On Rheological Properties Of Batter And Cake Quality. Gıda 2017; 42 (6): 754-762.
  • Santonocito D, Granata G, Geraci C, Panico A, Siciliano EA, Raciti G and Puglia C. Carob Seeds: Food Waste or Source of Bioactive Compounds? Pharmaceutics 2020; 12, 1090; doi:10.3390/pharmaceutics12111090.
  • Şen B. Keçiboynuzu (Ceratonia siliqua L.) Meyvesinin Çeşitlerinin D-pinitol İçeriği Üzerine Kavurma İşleminin Etkilerinin Belirlenmesi, Yüksek Lisans Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü-Gıda Mühendisliği, Antalya, Türkiye, 2020.
  • Anderson W. J, P. Baird, H. R. Davis Jr, S. Ferreri M. Knudtson A. Koraym V. Waters, L. C. Williams. Health benefits of dietary fiber. Nutrition Reviews, 2009; 67 (4): 88-205.
  • Lopez-S ´anchez J. I, Moreno D. A, García-Viguera C. D-pinitol, a highly valuable product from carob pods: Health-promoting effects and metabolic pathways of this natural super-food ingredient and its derivatives. AIMS Agriculture and Food, (2018); 41–63. https://doi.org/10.3934/agrfood.2018.1.41.
  • Lakkab I, El H, Lachkar N, Lefter R, Ciobica A, El B, Lachkar M. Ceratonia siliqua L. seed peels: Phytochemical profile, antioxidant activity, and effect on mood disorders, (2019); 457–465. https://doi.org/10.1016/j.jff.201 9.01.041.
  • Blibech M, Maktouf S, Chaari F, Zouari S, Neifar M, Besbes S, Ghorbel RE. Functionality of galactomannan extracted from Tunisian carob seed in bread dough. Journal Food Science Technology, 2015; 52(1):423–429.
  • Lin T.-H, Tan T.-W, Tsai T.-H, Chen C.-C, Hsieh T.-F, Lee S.-S, Liu H.-H, Chen W.-C, Tang C.-H. D-pinitol inhibits prostate cancer metastasis through inhibition of αvβ3 integrin by modulating fak, c-src and nf-κb pathways. International Journal of Molecular Sciences, 2013; 14(5): 9790-9802.
  • Bates S.H, Jones R.B. and Bailey C.J. Insulin‐like effect of pinitol. British journal of pharmacology, 2000; 130(8): 1944-1948.
  • Custodio ´ L, Patarra J, Alberício F, Neng N. R, Nogueira M. F, & Romano A. In vitro antioxidant and inhibitory activity of water decoctions of carob tree ( Ceratonia siliqua L .) on cholinesterases , α -amylase and α -glucosidase. Natural Product Research, 6419(29:22), (2015); 2155–2159. https://doi.org/10.1080/ 14786419.2014.996147.
  • Chait Y. A, Gunenc A, Bendali F, & Hosseinian F. Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity. Food Science and Technology, (2020); 117, 108623.
  • Rtibi K, Selmi S, Grami D, Saidani K, Sebai H, Amri M, Eto B, & Marzouki L. Ceratonia siliqua L. (immature carob bean) inhibits intestinal glucose absorption, improves glucose tolerance and protects against alloxan-induced diabetes in rat. Journal of the Science of Food and Agriculture, (2017); 97(8), 2664–2670.
  • Özdemir Y, Öncel B, Keçeli M. Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk. International Journal of Gastronomy and Food Science, 2021; 25 00410.
  • Macho-Gonzalez ´ A, Garcimartín A, Naes F, Lopez-Oliva ´ M. E, Amores-Arrojo A, Gonzalez-Mu ´ noz ˜ M. J, Bastida S, Benedí J, & Sanchez-Muniz ´ F. J. Effects of fiber purified extract of carob fruit on fat digestion and postprandial lipemia in healthy rats. Journal of Agricultural and Food Chemistry, 2018; 66, 6734–6741. https://doi. org/10.1021/acs.jafc.8b01476
  • Valero-Munoz M, Ballesteros S, Ruiz-Roso B, P´erez-Olleros L, Martín-Fern´andez B, Lahera V, & de Las Heras N. Supplementation with an insoluble fiber obtained from carob pod (Ceratonia siliqua L.) rich in polyphenols prevents dyslipidemia in rabbits through SIRT1/PGC-1α pathway. European Journal of Nutrition, 2019; 58(1), 357–366.
  • Martínez-Rodríguez R, Navarro-Alarcon ´ M, & Rodríguez-Martínez C. Effects on the lipid profile in humans of a polyphenol-rich carob (Ceratonia Siliqua L.) extract in a dairy matrix like a functional food; a pilot study. Nutricion Hospitalaria, 2013; 28(6), 2107–2114. https://doi.org/10.3305/nh.2013.28.6.6952
  • Rtibi K, Jabri M. A, Selmi S, Souli A, Sebai H, El-Benna J, Amri M, & Marzouki L. Gastroprotective effect of carob (Ceratonia siliqua L.) against ethanol-induced oxidative stress in rat. BMC Complementary and Alternative Medicine, 2015b; 15(1), 1–8.
  • Mudgil D & Barak S. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 2013; 61, 1–6. https://doi.org/10.1016/j. ijbiomac.2013.06.044
  • Seczyk L, Swieca M, Gawlik-Dziki U. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry, 2016;194 637-642.
  • Yousif A, Alghzawi H.M. Processing and characterization of carob powder. Food Chemistry, 2000; 69: 283-287.
  • Dirim SN, Ergün K, Çalışkan G, Özalp H, Balkesen N. Farklı Unların Ekmeğin Kalite Özellikleri Üzerine Etkisi. Akademik Gıda, 2014; 12(4) 27-35.
  • Tsatsaragkou K, Yiannopoulos S, Kontogiorgi A, Poulli E, Krokida M, Mandala I. Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour. Journal of Cereal Science, 2012; 56: 603-609.
  • Tsatsaragkou K, Yiannopoulos S, Kontogiorgi A, Poulli E, Krokida M, Mandala I. Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads. Food Bioprocess Technology , 2014; 7:868–876.
  • Demirkesen İ, Mert B, Sumnu G. and Şahin S, “Rheological Properties Of Gluten-Free Bread Formulations”, Journal Of Food Engineering, 2010; 96, 295-303.
  • Papakonstantinoua E, Chaloulosa P, Papalexia A, Mandalab I. Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. Journal of Functional Foods, 2018; 46 345–355.
  • Rosa CS, Tessele K, Prestes RC, Silveira, M, Franco F, 2015. Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal, 2015; 22(5): 2111-2118.
  • Ajila C. M, Leelavathi K ve Rao U. J. S. P. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder, Journal of Cereal Science, 2008; 48, 319-326.
  • Vitali D, Dragojevic I. V, Sebecic B ve Vujic L. Impact of modifying tea-biscuit composition on phytate levels and iron content and availability, Food Chemistry, 2007; 102, 82-89.
  • Aydın N. Keçiboynuzu Unu İlavesinin Bisküvinin Bazı Kalite Kriterlerine Etkisi. Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü-Gıda Mühendisliği, Denizli, Türkiye, 2012.
  • Sebecic B, Vedrina-Dragojavic I, Vitali D, Hecimoviv M ve Dragıcevic I. Raw materials in fibre enriched biscuits production as source of total phenols, Agriculturae Conspectus Scientificus, 2007; 3, 265-270.
  • Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, & Del Nobile M. A. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. Journal of the Science of Food and Agriculture, 2014b; 94(11), 2196–2204.
  • Boroski M, de Aguiar A. C, Boeing J. S, Rotta E. M, Wibby C. L, Bonafé E. G, ... Visentainer J. V. Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chemistry, 2011; 125(2), 696–700.
  • Kılınççeker O, Karahan AM. Keçiboynuzu (Ceratonia siliqua L.) Ununun Tavuk Köfte Üretiminde Kullanım Olanakları. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019; 9(2): 862-869.
  • Dadalı C, Elmacı Y. Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri. Turkish Journal of Agriculture - Food Science and Technology, 2021; 9(9): 1631-1637.
  • Karakaya S, Kavas A. Antimutagenic activities of some foods. Journal of the Science of Food and Agriculture, 1999; 79: 237-242.
  • Çağlar A, Erol N, Elgün MS. Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processing and Preservation, 2013; 37: 670-675.
  • Durmuş Y. Glutensiz tarhana üretiminde hidrokolloid kullanımının kalite üzerine etkisi, Yüksek lisans tezi, Fen Bilimleri Enstitüsü, Ordu Üniversitesi, Ordu, Türkiye, 2015.
  • Froiio F, Cristiano MC, Mancuso A, Iannone M, Paolino D. Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. Applied Science Journal, 2020; 10, 6963; doi:10.3390/app10196963.

Carob As A Functional Food Ingredient: Properties and Food Applications

Year 2022, Volume: 6 Issue: 1, 45 - 66, 28.06.2022
https://doi.org/10.47137/usufedbid.1130043

Abstract

The interest on carob (Ceratonia siliqua L.) and its products has increased in recent years due to their rich nutrient and bioactive content along with enabling the production of gluten-free products. Carob is also used as a raw material in the production of various commercial products. General information about the properties and applications of carob for the production of different food products was provided in this review. According to the literature, carob contains high levels of sugar, mineral substances and vitamins (A, B1, B2, B3, B5, B6, B12, C, D, E). Besides that the carob pods are used in the form of carob flour, carob gum (LBG) is reported to be obtained from the seed. Different parts of carob have been a subject of various food applications due to the differences in their contents. For instance, while carob flour can be used as a cocoa substitute in cakes and biscuits, there are also studies related to the use of carob fibres and seed flour in order to improve the quality of gluten-free breads, rheological properties of the products made from vegetable milk, and textural properties in meat products. In the light of all these, it is concluded that carob products have a great potential to be used as a functional food ingredient. Prospective studies on carob-added food products has an importance to meet the possible future requirements on cocoa substitutes, hydrocolloids obtained from natural sources, and gluten-free products appealing the celiac patients’ taste.

References

  • Yılmaz İ, Şen BB. Keçiboynuzu unu (Ceratonia siliqua L.) kullanımının eriştelerin fiziksel, kimyasal ve duyusal özelliklerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 2021, 25(3): 377-389.
  • Gerçekaslan KE, Boz H. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Fen Bilimleri Enstitüsü Dergisi, Iğdır Universitesi, 2018; 8(1): 95-101.
  • Pazır F, Alper Y. Carob Bean (Ceratonia siliqua L.) and Its Products. Department of Food Engineering, Faculty of Engineering, Ege University. Anadolu Journal of Aegean Agricultural Research Institute 1300 - 0225 28 (1), 2018; 108 - 112 MFAL.
  • Topaloğlu K. Glutensiz Bisküvi Üretimi, Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği, Bursa, Türkiye, 2019.
  • Papaefstathiou E, Agapiou A, Giannopoulos S, Kokkinofta R. Nutritional characterization of carobs and traditional carob products. Food Science Nutrition, 2018; DOI: 10.1002/fsn3.776.
  • Nakilcioğlu-Taş E, Çakaloğlu B, Ötleş S. Farklı Oranlarda Keçiboynuzu Unu İçeren Pestillerin Bazı Fiziksel, Kimyasal ve Duyusal Özelliklerinin Belirlenmesi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 2018; 6(8): 945-952.
  • Brassesco ME, Brandao TRS, Silva CLM, Pintado M. Carob bean (Ceratonia siliqua L.): A new perspective for functional food, Trends in Food Science & Technology. 2021; 114 310–322.
  • Batlle I ve Tous J. Carob tree. Ceratonia siliqua L. Promoting the conservation and use of underutilized and neglected crops. 17, Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy, 1997.
  • Turhan, İ. Sürekli sistemde keçiboynuzu ekstraksiyonu üzerine araştırma, Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Akdeniz Üniversitesi, Antalya, Türkiye, 2005.
  • Biner B, Gubbuk H, Karhan M, Aksu M ve Pekmezci M. Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia Siliqua L.) in Turkey, Food Chemistry, 2007; 100, 1453-1455.
  • Urbaş C. Silifke yöresinde yetişen bazı ürünlerin geleneksel hazırlama, saklama, tüketim şekillerinin saptanması, Yüksek Lisans Tezi, Sosyal Bilimler Enstitüsü, Selçuk Üniversitesi, Konya, Türkiye, 2008.
  • Zografakis N ve Dasenakis D. Project No 238: Studies on the exploitation of carob for bioethanol production, Commission of the europen communities directorate general for energy and transport, Regional Energy Agenty, Region of Crete, 2002.
  • Karababa E, Coşkuner Y. Physical properties of carob bean (Ceratonia siliqua L.): An industrial gum yielding crop. Elsevier B.V.All rights reserved. 2013; http://dx.doi.org/10.1016/j.indcrop.2012.05.006.
  • Ceylan V, Muştu Ç. Keçiboynuzu Unu Bazlı Glutensiz Kurabiye Formülasyonu Geliştirilmesi. Aydın Gastronomy, 2021; 5 (1), 1-12, 2020.
  • Stavrou IJ, Christou A, Kapnissi-Christodoulou CP. Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact. Food Chemistry 2018; 269 355-374. https://doi.org/10.1016/j.foodchem.2018.06.152.
  • Saci F, Bachir M, Lynda L, & Chawki G. Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages. Journal of Food Measurement and Characterization, (2020); 14(2), 937–945. https://doi.org/10.1007/s11694-019-00344-9.
  • Fidan H, Stankov S, Petkova N, Petkova Z, Iliev A, Stoyanova M, Ivanova T, Zhelyazkov N, Ibrahim S, Stoyanova A, Ercisli S. Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds. Journal Food Science Technology, 2020; https://doi.org/10.1007/s13197-020-04274-z.
  • Benkovića M, Belščak-Cvitanovića A, Baumana I, Komesa D, Srečecb S. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International. 2017; 100 211–218.
  • Berk E, Şumnu SG, Şahin S. Effects Of Hydrocolloids And Carob Bean Flour On Rheological Properties Of Batter And Cake Quality. Gıda 2017; 42 (6): 754-762.
  • Santonocito D, Granata G, Geraci C, Panico A, Siciliano EA, Raciti G and Puglia C. Carob Seeds: Food Waste or Source of Bioactive Compounds? Pharmaceutics 2020; 12, 1090; doi:10.3390/pharmaceutics12111090.
  • Şen B. Keçiboynuzu (Ceratonia siliqua L.) Meyvesinin Çeşitlerinin D-pinitol İçeriği Üzerine Kavurma İşleminin Etkilerinin Belirlenmesi, Yüksek Lisans Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü-Gıda Mühendisliği, Antalya, Türkiye, 2020.
  • Anderson W. J, P. Baird, H. R. Davis Jr, S. Ferreri M. Knudtson A. Koraym V. Waters, L. C. Williams. Health benefits of dietary fiber. Nutrition Reviews, 2009; 67 (4): 88-205.
  • Lopez-S ´anchez J. I, Moreno D. A, García-Viguera C. D-pinitol, a highly valuable product from carob pods: Health-promoting effects and metabolic pathways of this natural super-food ingredient and its derivatives. AIMS Agriculture and Food, (2018); 41–63. https://doi.org/10.3934/agrfood.2018.1.41.
  • Lakkab I, El H, Lachkar N, Lefter R, Ciobica A, El B, Lachkar M. Ceratonia siliqua L. seed peels: Phytochemical profile, antioxidant activity, and effect on mood disorders, (2019); 457–465. https://doi.org/10.1016/j.jff.201 9.01.041.
  • Blibech M, Maktouf S, Chaari F, Zouari S, Neifar M, Besbes S, Ghorbel RE. Functionality of galactomannan extracted from Tunisian carob seed in bread dough. Journal Food Science Technology, 2015; 52(1):423–429.
  • Lin T.-H, Tan T.-W, Tsai T.-H, Chen C.-C, Hsieh T.-F, Lee S.-S, Liu H.-H, Chen W.-C, Tang C.-H. D-pinitol inhibits prostate cancer metastasis through inhibition of αvβ3 integrin by modulating fak, c-src and nf-κb pathways. International Journal of Molecular Sciences, 2013; 14(5): 9790-9802.
  • Bates S.H, Jones R.B. and Bailey C.J. Insulin‐like effect of pinitol. British journal of pharmacology, 2000; 130(8): 1944-1948.
  • Custodio ´ L, Patarra J, Alberício F, Neng N. R, Nogueira M. F, & Romano A. In vitro antioxidant and inhibitory activity of water decoctions of carob tree ( Ceratonia siliqua L .) on cholinesterases , α -amylase and α -glucosidase. Natural Product Research, 6419(29:22), (2015); 2155–2159. https://doi.org/10.1080/ 14786419.2014.996147.
  • Chait Y. A, Gunenc A, Bendali F, & Hosseinian F. Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity. Food Science and Technology, (2020); 117, 108623.
  • Rtibi K, Selmi S, Grami D, Saidani K, Sebai H, Amri M, Eto B, & Marzouki L. Ceratonia siliqua L. (immature carob bean) inhibits intestinal glucose absorption, improves glucose tolerance and protects against alloxan-induced diabetes in rat. Journal of the Science of Food and Agriculture, (2017); 97(8), 2664–2670.
  • Özdemir Y, Öncel B, Keçeli M. Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk. International Journal of Gastronomy and Food Science, 2021; 25 00410.
  • Macho-Gonzalez ´ A, Garcimartín A, Naes F, Lopez-Oliva ´ M. E, Amores-Arrojo A, Gonzalez-Mu ´ noz ˜ M. J, Bastida S, Benedí J, & Sanchez-Muniz ´ F. J. Effects of fiber purified extract of carob fruit on fat digestion and postprandial lipemia in healthy rats. Journal of Agricultural and Food Chemistry, 2018; 66, 6734–6741. https://doi. org/10.1021/acs.jafc.8b01476
  • Valero-Munoz M, Ballesteros S, Ruiz-Roso B, P´erez-Olleros L, Martín-Fern´andez B, Lahera V, & de Las Heras N. Supplementation with an insoluble fiber obtained from carob pod (Ceratonia siliqua L.) rich in polyphenols prevents dyslipidemia in rabbits through SIRT1/PGC-1α pathway. European Journal of Nutrition, 2019; 58(1), 357–366.
  • Martínez-Rodríguez R, Navarro-Alarcon ´ M, & Rodríguez-Martínez C. Effects on the lipid profile in humans of a polyphenol-rich carob (Ceratonia Siliqua L.) extract in a dairy matrix like a functional food; a pilot study. Nutricion Hospitalaria, 2013; 28(6), 2107–2114. https://doi.org/10.3305/nh.2013.28.6.6952
  • Rtibi K, Jabri M. A, Selmi S, Souli A, Sebai H, El-Benna J, Amri M, & Marzouki L. Gastroprotective effect of carob (Ceratonia siliqua L.) against ethanol-induced oxidative stress in rat. BMC Complementary and Alternative Medicine, 2015b; 15(1), 1–8.
  • Mudgil D & Barak S. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 2013; 61, 1–6. https://doi.org/10.1016/j. ijbiomac.2013.06.044
  • Seczyk L, Swieca M, Gawlik-Dziki U. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry, 2016;194 637-642.
  • Yousif A, Alghzawi H.M. Processing and characterization of carob powder. Food Chemistry, 2000; 69: 283-287.
  • Dirim SN, Ergün K, Çalışkan G, Özalp H, Balkesen N. Farklı Unların Ekmeğin Kalite Özellikleri Üzerine Etkisi. Akademik Gıda, 2014; 12(4) 27-35.
  • Tsatsaragkou K, Yiannopoulos S, Kontogiorgi A, Poulli E, Krokida M, Mandala I. Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour. Journal of Cereal Science, 2012; 56: 603-609.
  • Tsatsaragkou K, Yiannopoulos S, Kontogiorgi A, Poulli E, Krokida M, Mandala I. Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads. Food Bioprocess Technology , 2014; 7:868–876.
  • Demirkesen İ, Mert B, Sumnu G. and Şahin S, “Rheological Properties Of Gluten-Free Bread Formulations”, Journal Of Food Engineering, 2010; 96, 295-303.
  • Papakonstantinoua E, Chaloulosa P, Papalexia A, Mandalab I. Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. Journal of Functional Foods, 2018; 46 345–355.
  • Rosa CS, Tessele K, Prestes RC, Silveira, M, Franco F, 2015. Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal, 2015; 22(5): 2111-2118.
  • Ajila C. M, Leelavathi K ve Rao U. J. S. P. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder, Journal of Cereal Science, 2008; 48, 319-326.
  • Vitali D, Dragojevic I. V, Sebecic B ve Vujic L. Impact of modifying tea-biscuit composition on phytate levels and iron content and availability, Food Chemistry, 2007; 102, 82-89.
  • Aydın N. Keçiboynuzu Unu İlavesinin Bisküvinin Bazı Kalite Kriterlerine Etkisi. Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü-Gıda Mühendisliği, Denizli, Türkiye, 2012.
  • Sebecic B, Vedrina-Dragojavic I, Vitali D, Hecimoviv M ve Dragıcevic I. Raw materials in fibre enriched biscuits production as source of total phenols, Agriculturae Conspectus Scientificus, 2007; 3, 265-270.
  • Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, & Del Nobile M. A. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. Journal of the Science of Food and Agriculture, 2014b; 94(11), 2196–2204.
  • Boroski M, de Aguiar A. C, Boeing J. S, Rotta E. M, Wibby C. L, Bonafé E. G, ... Visentainer J. V. Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chemistry, 2011; 125(2), 696–700.
  • Kılınççeker O, Karahan AM. Keçiboynuzu (Ceratonia siliqua L.) Ununun Tavuk Köfte Üretiminde Kullanım Olanakları. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019; 9(2): 862-869.
  • Dadalı C, Elmacı Y. Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri. Turkish Journal of Agriculture - Food Science and Technology, 2021; 9(9): 1631-1637.
  • Karakaya S, Kavas A. Antimutagenic activities of some foods. Journal of the Science of Food and Agriculture, 1999; 79: 237-242.
  • Çağlar A, Erol N, Elgün MS. Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processing and Preservation, 2013; 37: 670-675.
  • Durmuş Y. Glutensiz tarhana üretiminde hidrokolloid kullanımının kalite üzerine etkisi, Yüksek lisans tezi, Fen Bilimleri Enstitüsü, Ordu Üniversitesi, Ordu, Türkiye, 2015.
  • Froiio F, Cristiano MC, Mancuso A, Iannone M, Paolino D. Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. Applied Science Journal, 2020; 10, 6963; doi:10.3390/app10196963.
There are 56 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Review Article
Authors

Özge Şener 0000-0002-8266-1165

Bengi Hakgüder Taze 0000-0002-1560-6975

Publication Date June 28, 2022
Submission Date June 13, 2022
Acceptance Date June 19, 2022
Published in Issue Year 2022 Volume: 6 Issue: 1

Cite

APA Şener, Ö., & Hakgüder Taze, B. (2022). FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, 6(1), 45-66. https://doi.org/10.47137/usufedbid.1130043
AMA Şener Ö, Hakgüder Taze B. FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. June 2022;6(1):45-66. doi:10.47137/usufedbid.1130043
Chicago Şener, Özge, and Bengi Hakgüder Taze. “FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi 6, no. 1 (June 2022): 45-66. https://doi.org/10.47137/usufedbid.1130043.
EndNote Şener Ö, Hakgüder Taze B (June 1, 2022) FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 6 1 45–66.
IEEE Ö. Şener and B. Hakgüder Taze, “FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI”, Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, vol. 6, no. 1, pp. 45–66, 2022, doi: 10.47137/usufedbid.1130043.
ISNAD Şener, Özge - Hakgüder Taze, Bengi. “FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI”. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 6/1 (June 2022), 45-66. https://doi.org/10.47137/usufedbid.1130043.
JAMA Şener Ö, Hakgüder Taze B. FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2022;6:45–66.
MLA Şener, Özge and Bengi Hakgüder Taze. “FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, vol. 6, no. 1, 2022, pp. 45-66, doi:10.47137/usufedbid.1130043.
Vancouver Şener Ö, Hakgüder Taze B. FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2022;6(1):45-66.