Carbohydrates: Reducing Sugars

Joslyn, M. A.

doi:10.1016/b978-0-12-395629-3.50019-2

Cited by 1 publication

(1 citation statement)

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“…Reducing sugars. These compounds encompass monosaccharides; hexoses (such as glucose, fructose and galactose) and pentoses (such as xylose and arabinose); and disaccharides, maltose and lactose [70]. They are important for the flavor of heat-treated carob products, as they react with amino acids via the Maillard reaction to provide many important flavor compounds, including furanics [71].…”

Section: Simple Carbohydrates or Sugarsmentioning

confidence: 99%

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

2021

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Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.

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Section: Simple Carbohydrates or Sugarsmentioning

confidence: 99%