Pastry sauce with carob (Ceratonia siliqua) powder

CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; RADU, Oxana; SIMINIUC, Rodica

dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	RADU, Oxana
dc.contributor.author	SIMINIUC, Rodica
dc.date.accessioned	2024-06-05T07:46:42Z
dc.date.available	2024-06-05T07:46:42Z
dc.date.issued	2022
dc.identifier.citation	CAPCANARI, Tatiana et al. Pastry sauce with carob (Ceratonia siliqua) powder. In: Ukrainian Food Journal, 2022. Volume 11. iss. 2, pp. 235-246. ISSN 2304–974X. e-ISSN 2313–5891.	en_US
dc.identifier.issn	2304–974X
dc.identifier.issn	2313–5891
dc.identifier.uri	https://doi.org/10.24263/2304-974X-2022-11-2-4
dc.identifier.uri	http://repository.utm.md/handle/5014/27307
dc.description.abstract	The present research discusses the carob pastry sauce production without sugar addition and highlighting its functional and physico-chemical properties. The incorporation of carob pod or bean powder in pastry sauces to replace cocoa and sugar, enhanced the quality and biological values of the sauce by increasing its mineral content, antioxidant activity, total phenol content, the consumer acceptance, decreasing at the same time energetical value of the product.	en_US
dc.language.iso	en	en_US
dc.publisher	National University of Food Technologies, Kiev Ukraine	en_US
dc.relation.ispartofseries	Czech Journal of Food Sciences;2022. Volume 11. iss. 2
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	carob (Ceratonia siliqua)	en_US
dc.subject	pastry sauces	en_US
dc.subject	antioxidants	en_US
dc.subject	phenolic	en_US
dc.subject	obesity	en_US
dc.title	Pastry sauce with carob (Ceratonia siliqua) powder	en_US
dc.type	Article	en_US