摘要：The carob ( Cerotonia siliqua L.) is plant of Mediterranean origin and also growing in eastern Turkey. In this research, physical properties, chemical composition and extraction conditions of the carob bean grown and harvested in 22 different areas were determined. As a result of this study, the most important components of carob bean were sugar. It was found that the rates of sucrose, glucose and fructose in dry matter of carob bean were 34.22 to 42.35%, 7.8 to 9.6% and 20.1 to 12.2% respectively. A technique to benefit from the carob bean, having a land of origin involving Turkey, in the food industry has not been developed as of yet. Due to high levels of sugar concentration found in the carob bean, an extraction with water and a transformation into a liquid food seems to be an appropriate technique. It has been seen that the most convenient fruit/water rate for extraction was 1/9 and that as the temperature rose, the period for extraction became shorter and the transfer of the mass increased. Besides it has been determined that there were no differences in the amount of aiding materials used in the clarification of the extracts that were maintained under various temperature, but there were differences in the levels of transparency. It has been seen that the addition of activated carbon in quantities of 0.05 g/L during the filtration of the extracts, increased the levels of transparency of extracts.
