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Functional Aspects of Carob Flour

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

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Abstract

Carob European tree belongs to Ceratonia siliqua L., while American crop belongs to Prosopis sp. The latter is a very ancient genus with almost 45 species distributed along America, Africa, and Asia. Argentina constitutes the country with the greatest diversity, nearly 27 species, all over the world. Flours obtained from roasted pods of both species are commonly used as cacao and coffee substitutes with the advantage that they do not contain the excitant substance caffeine. They also contain high content of sucrose, minerals, fiber, and lipids enriched in unsaturated fatty acids. They also contain polyphenols with antioxidant activity. Therefore, these high-nutritional flours are suitable for food applications. No information of functional properties of Prosopis sp. flours is available, although Ceratonia has been more studied. A protein isolate with 90 % of protein content was able to obtain from carob flour. This isolate resulted a good protein emulsifier for oil–water emulsions and self-supporting gels with 30 % protein were obtained.

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Author information

Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), calle 47 y 116, CC 553, La Plata, 1900, Argentina

    Maria Cecilia Puppo

  2. CONICET, Universidad Nacional de Córdoba-CONICET, CC 509, Córdoba, 5000, Argentina

    Daniel Pablo Ribotta

Authors
  1. Maria Cecilia Puppo
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  2. Daniel Pablo Ribotta
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Correspondence to Maria Cecilia Puppo .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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Puppo, M.C., Ribotta, D.P. (2016). Functional Aspects of Carob Flour. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_7

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