Development of a new product for obese individuals using immature carob

Obesity and obesity are among the most important health problems of developed or developing countries today. The definition of Obesity by the World Health Organization (WHO) is "Abnormal or excessive accumulation of fat in the body to the extent that it impairs health". In other words, obesity is a complex, multi-factorial disease characterized by increased body fat percentage and behavioral, endocrine and metabolic changes. In this study; New formulations of products have been produced using the fruit flesh and seeds of unripe carob. Chemical analyzes of the products produced are ash, sugar, total polyphenol, antioxidant capacity, protein, fat and fiber (total, soluble, insoluble)analysis. As a physical analysis, water holding capacity, oil holding capacity, acid holding capacity, color and sensory (appearance, kinesthetic, flavor) aspects were evaluated. In this study; 4 different functional products with low energy, high fiber and antioxidant capacity have been developed using unripe carob seeds and fruits. Apart from the fixed materials, only kernel powder (90 g) was used as flour in F1, kernel powder (80 g) and corn flour (10 g) in F2, kernel powder (70 g), corn flour (10 g), fruit flesh powder (10 g) in F3, and finally kernel powder (60 g), corn flour (10 g), fruit flesh powder (20 g) fruit flesh part and corn flour were used in F4. Due to the high fiber capacity of the products and their high water holding capacity, it has been determined that they are an important snack product in reducing obesity in terms of having a high satiety capacity of 90 minutes by consumers. It is considered that the developed products will make significant contributions to health in terms of high antioxidant capacity and protein content, low fat content, water holding capacity and acid removal properties. On the other hand, sustainable functional products have been developed in order to grow carob fruit abundantly in our country and around the world. As a result, in this study, functional high-fiber, low-carbohydrate, high acid, fat and water retention capacity, high protein compared to dough formulations, and sensorially appreciated products were developed by using unripe carob fruit seeds and flesh.