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Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings (CROSBI ID 260476)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Benković, Maja ; Bosiljkov, Tomislav ; Semić, Amela ; Ježek, Damir ; Srečec, Siniša Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings // Foods, 8 (2019), 2; 66, 17. doi: 10.3390/foods8020066

Podaci o odgovornosti

Benković, Maja ; Bosiljkov, Tomislav ; Semić, Amela ; Ježek, Damir ; Srečec, Siniša

engleski

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings

The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. All samples analyzed in this study exhibited shear thinning behavior. The texture analysis revealed a significant (p < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly (p < 0.01) decreased adhesiveness. When comparing naturally occurring and ommercially available LBG (locust bean gum), it was concluded that lower concentrations (up to 0.45% w/w) of naturally occurring LBG work just as well at the same concentrations of commercially available LBG, but this effect cannot be confirmed for higher LBG concentrations, nor for rheological properties determined at higher temperatures (80°C).

cocoa ; carob ; locust bean gum ; modelling ; pastry fillings

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Podaci o izdanju

8 (2)

2019.

66

17

objavljeno

2304-8158

10.3390/foods8020066

Povezanost rada

Interdisciplinarne biotehničke znanosti, Poljoprivreda (agronomija), Prehrambena tehnologija

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