ICE CREAM ENCRICHED WITH CAROB MOLASSES PULP FLOUR FOR MORE NUTRIFYING AND THIS CONE IS MORE FIBER RICH . CALCIUM RICH

1. INTRODUCTION:
Ice cream is a milk product obtained by mixing,
pasteurizing, homogenizing, cooling and freezing .
.Carob (Ceratonia siliqua L.) is a plant belonging to
the
Ceratonia genus of the Leguminosae family and is
grown
in regions where the Mediterranean climate
dominates. Carob has 91-92% dry matter and 62-
67% total soluble dry matter when it matures. A
significant portion of soluble dry matter forms
saccharose (34-42%), fructose (10-12%) and
glucose (7- 10%). Other studies have shown that
carob molasses has

2. Carob fruit (edible part) and carob molasses
contains high amount of nutritive
components such as minerals (calcium,
potassium, phosphorus, iron, etc.),
carbohydrates (glucose, fructose and
sucrose), polyphenolic compounds with an
antioxidant activity and other beneficial
components. The carob molasses pulp
(CMP) left over from the production of
molasses is not utilized properly though it
contains important nutritive content such
as phytochemicals, antioxidants and
especially crude fiber. In this study, dried
CMP flour was used instead of wheat flour
in the ice cream cone formula.

3. Carob is composed of two parts: fruit
pulp (pod) (90%) and seed (10%). From
the pulp part of carob, grape molasses,
carob flour and animal food products
are produced and locust bean gum
(LBG), which is used as a stabilizer in
food and other areas (which form a very
viscous solution even when used in low
quantities), is produced from the core
part. LBG is synergistic with
carrageenan, agar and xanthan gum,
creating a very strong and elastic gel

4.  Carob molasses, is a thick syrup made by soaking milled carob pods in water and
reducing the extracted liquid. It is produced in large quantities in the area of
Iqleem el kharrub (the district of carob), located in the foothills of the Shuf
mountain district south of Beirut.

6. 3.SWEETENERS.
To provide sweetness and enhance flavour; to develop smooth and creamy texture; to make ice cream
softer and easier to scoop; and to contribute total solids
4.STABILIZERS:
stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce
the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the
mobility of water in the unfrozen aqueous portion.
5.EMULSIFIERS:
manage fat so to improve body (bite/chew), texture (smoothness, creaminess) and resistance to heat
shock across the full intended shelf life of the ice cream.
6.WATER:
Water maintains the continuous phase in ice cream either by adding as solid or liquid form.
7.FLAVOURING AGENTS:
ice cream companies need great flavor ingredients to create specialty fruit tastes such as peach, lemon,
and coconut. While fresh fruit can taste fantastic in an ice cream concoction, extracts can give an ice
cream flavor an added flavor boost.
8.CAROB MOLASSES PULP FLOUR:
Gluten is a protein found in wheat, barley, rye, and triticale. In some people, gluten triggers their immune
system to attack the small intestines. This condition is called celiac disease. If you have celiac disease or
are sensitive to gluten, you must avoid gluten-containing foods. Carob powder is gluten-free.