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Development of Carob (Ceratonia siliqua) pods functional pastry sauce with no added sugar

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dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2024-05-02T07:13:14Z
dc.date.available 2024-05-02T07:13:14Z
dc.date.issued 2021
dc.identifier.citation CAPCANARI, Tatiana, CHIRSANOVA, Aurica, SIMINIUC, Rodica. Development of Carob (Ceratonia siliqua) pods functional pastry sauce with no added sugar. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 92. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26990
dc.description.abstract The research is devoted to create new functional products using bioactive compounds extracted from local plant materials. The technology of a pastry sauce based on Carob pods with no added sugar has been developed. Carob pods of local origin were used in. Carob pods contains three major carbohydrates: sucrose, glucose and fructose. Are also rich in protein (5-8 g protein per 100 g dry weight), vitamins A and B and several important minerals, such as K, P, Ca, and Mg, as major minerals and Fe, Mn, Zn, and Cu as trace minerals. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject functional food products en_US
dc.subject pastry sauces en_US
dc.subject carob (Ceratonia siliqua) en_US
dc.title Development of Carob (Ceratonia siliqua) pods functional pastry sauce with no added sugar en_US
dc.type Article en_US


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