| Abstract | Rogač, zimzelena biljka iz porodice mahunarki (Fabaceae), čija je pradomovina područje Mediterana, poznata je od davnih vremena i kao hrana i kao lijek. Usprkos tome, u našim je krajevima ta „neugledna mahunarka zlata vrijedna“ neopravdano izgubila svoju važnost i značaj. Obzirom da danas postoje vrlo oskudna istraživanja o sortama rogača s područja hrvatskog priobalja, cilj ovog rada bio je odrediti ugljikohidratni sastav rogača samoniklog na području obale i otoka srednje i južne Dalmacije te na taj naĉin afirmirati rogač kao nezaobilazan dio zdrave prehrane. Udio vode je određen termogravimetrijski, udio prirodnog i ukupnog inverta volumetrijskom metodom po Luff-Schoorlu, a udio glukoze enzimskom GOD-PAP metodom. Udjeli saharoze i fruktoze su određeni računski i to saharoza kao razlika ukupnog i prirodnog inverta, a fruktoza kao razlika prirodnog inverta i glukoze. Rezultati analize pokazuju da u brašnu rogača prevladava saharoza kao dominantni šećer (33,769–46,123g/100g originalnog uzorka), a zatim slijede fruktoza (4,572–10,819g/100g originalnog uzorka) te glukoza čiji je udio iznimno nizak (1.531–5,144g/100g originalnog uzorka). Iako je rogač bogat ugljikohidratima, njegovom konzumacijom ne dolazi do naglog porasta razine glukoze u krvi s obzirom da sadrži i visok udio prehrambenih vlakana i tanina koji usporavaju njezinu apsorpciju. Navedeno ga svrstava u namirnice niskog glikemijskog indeksa, što ga čini naročito pogodnim za prehranu dijabetičara i osoba s narušenom tolerancijom na glukozu. |
| Abstract (english) | Carob, an evergreen plant of the leguminoza family (Fabaceae), whose homeland is Mediterranean, is known since ancient times as a food and as a medicine. Nevertheless, in our region this "unsightly gold worth leguminoza" has unjustifiably lost its importance and significance. Given that there are poor research on varieties of carob in areas of the Croatian part of Adriatic, the aim of this study was to determine the carbohydrate composition of wild carob in the area that includes the islands and the coast of central and southern Dalmatia, and thus affirm the carob as an inevitable product of healthy food. Water content was determined by thermogravimetry, natural and total invert content by volumetric method Luff-Schorl, glucose by enzymatic glucose GOD-PAP method. Shares of sucrose and fructose are determined by calculating sucrose as the difference between total and natural inverta, and fructose as a difference between natural inverta and glucose. The results show that in carob flour sucrose is the dominant sugar (33,769 – 46,123g/100g original sample), followed by fructose (4,572 – 10,819g/100g original sample) and glucose (1.531 – 5,144 g/100g original sample) whose share is extremely low. Although carob is carbohydrate rich, it's consummation does not give rise to glucose blood level due to containing high proportion of dietary fibers and tannins, that slow it's absorption. Because of that it's considered food with low glycemic index, making it particularly suitable for diabetics and people with impaired glucose tolerance. |
