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Register a new userProcessing Of New Drink From Carob Seeds
تصنيع مشروب جديد من بذور الخرنوب
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Added by
Tishreen University ورقة بحثية
Publication date
2015
fields
Food Sciences
and research's language is
العربية
Created by
Shamra Editor
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بينت هذه الدراسة، أنه يمكن تصنيع مشروب جديد مغذي بنكهة مرغوبة من بذور الخرنوب، و ذلك بتحميص بذور الخرنوب الطازجة على درجة حرارة 200 C° لمدة 2min. بينت الاختبارات الحسية واختبار التذوق وفقاً لمعايير الجودة العالمية ISO85887:2005 على عينات المشروب المحضرة من بذور محمصة على درجات حرارة و أزمنة مختلفة أن عينة المشروب المحضر من بذور محمصة على درجة حرارة 200 C° لمدة 2min هي الأكثر ملائمة من الناحية الحسية، كما بينت نتائج التحليل الكيميائي لمسحوق بذور الخرنوب المحمصة على درجة حرارة 200 C° لمدة 2min المستخدم في تحضير المشروب أنه ذو قيمة غذائية عالية نظراً لمحتواه الجيد من البروتين 19.8% و الألياف 12.9%، و انخفاض محتواه من اللبيدات إلى 1.6% و السكريات إلى 1.5 %، و هو خال تماما من الكافيئين، بالتالي يمكن اعتماده كمشروب مغذي و صحي مناسب لمرضى القلب و السكري، و أن تصنيع هذا المشروب غير مكلف اقتصادياً.
The study showed that We can Processing of a new pleasant nourishing drink from carob seeds, by roasting the fresh seeds of Carob at 200C° for 2 min . The results of sensory tests and test taste according to international quality standards ISO85887: 2005 at samples drink prepared from seeds roasted at different temperatures and times showed that the sample prepared at 200C° for 2min is the best, also the results of chemical analysis for powder of roasting carob seeds at 200C° for 2 min that used in prepare the drink showed that it has a high nutritional value because of its high content of protein 19.8% and fiber 12.9%, low content of fat to 1.6% and sugar to 1.5%, and completely free of caffeine, therefore, it suitable as a healthy and nourishing drink for patients with heart and diabetes disease. The manufacture of this drink is economically
References used
A.O.A.C Association of Official Analytical Chemists International. Official Methods of Analysis. 16th. ed., Arligton, Virginia, USA, 2000, 325
BARRACOSA, P.; OSO´RIO, J.; CRAVADOR, A. Evaluation of fruit and seed diversity and characterization of carob(Ceratonia siliqua L.) cultivars in Algarve region. Scientia Horticulturae. 114,2007, 250–257
BIEN, C.; DANG, T.; JEAN, G. B.; DIETMAR, H. Cloning, expression in Pichia pastoris, and characterization of a thermostable GH5 mannan endo-1,4-β- mannosidase from Aspergillus niger. BK01 ,2009, 267
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The effect of different treatments on carob seed germination was studied.
The results showed that, seed scarification was the most effective method in
increasing germination rate as well as the use of concentrated sulfuric acid for 30 minutes
reac
hing 100%, followed by the treatment with alcohol for 60 minutes, and immersing
seeds in hot water for 60 minutes.
The results also indicated that the speed of germination when seeds were scarified
was the best (I.D.=14.5), followed by the treatment with concentrated sulfuric acid for 30
minutes (I.D.=21.5), alcohol for 60 minutes (I.D.= 38) and immersing seeds in hot water
for 60 minutes (ID.=60).
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Carob pod is the fruit of the carob tree (Ceratonia siliqua L.). The
fruit and its products, sold both in large stores and local markets,
contribute strongly to the diet of people living in the Mediterranean areas
of Europe.
This study reports th
e composition of carob pods sampled in
Homs, Hama and Coast Regions
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