Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

Benković, Maja; Srečec, Siniša; Bauman, Ingrid; Ježek, Damir; Karlović, Sven; Kremer, Dario; Karlović, Ksenija; Erhatić, Renata

doi:10.17113/ftb.54.04.16.4475

Cited by 9 publications

(12 citation statements)

References 15 publications

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“…The average moisture contents of both roasted and unroasted samples were lower than those determined by Yousif and Alghzawi (). In another study while determining the drying kinetics of carob, the moisture content of unroasted carob was found similar to our results (Benković et al, ). Studies performed on the roasting of black pepper, cacao beans, etc.…”

Section: Resultsmentioning

confidence: 99%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an alternative to other roasting methods or not. The moisture content (2.86%–5.03%), water activity (0.20–0.35), and pH (4.94–5.12) values of the carob powder decreased by increasing microwave power and roasting time; whereas total phenolic content (10.13–13.74 mg/g dm), total antioxidant activity (0.69–1.53 g/mg DPPH), browning index (23.57–70.30), and UV absorbance (427.41–701.05) increased. Hunter L (41.54–55.28) and b (16.45–20.91) values of the carob powder decreased after roasting while color value a (8.88–20.91) increased. The main sugar was sucrose (317.54–347.68 mg/kg), followed by fructose (80.98–90.11 mg/kg), and glucose (45.16–62.19 mg/kg). Roasting process reduced the sugar content while increased the d‐pinitol (62.41–76.71 mg/kg) content. The main volatile was isobutyric acid (acidic/butter odor). Hot air and the combined microwave/hot air roasted samples showed similar volatile and sensorial profile. According to the results, the combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and got the best sensory scores. Practical applications The effects of microwave, hot air, and the combined microwave/hot air roasting processes on the properties of carob powder were first investigated. d‐pinitol content of carob was increased by roasting processes. Different roasting processes increased organoleptic properties of carob powder. Total phenolic content and antioxidant activity of carob powder increased by roasting. The combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and it is recommended to produce carob powder with preferable product quality.

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Section: Resultsmentioning

confidence: 99%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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“…Determination coefficients for the Ostwald models for 45 °C indicated an excellent fit of the experimental data to the proposed model ( R 2 ranged from 0.9969 for A3 to 0.9999 for B2, respectively), and this was also seen when considering low root mean square error values: the lowest RMSE = 0.03 Pa (B2) and the highest RMSE = 0.13 Pa (A0, B0 and C0). However, when considering the MPE as a means for evaluating modelling performance and accuracy, literature data state that the models are considered reliable when the MPE values are lower than 10% [8]. In this case, MPE values lower than 10% were achieved only for samples A1, A3, B2 and C1, indicating that the modelling performance cannot be considered reliable, despite the high R 2 and low RMSE values.…”

Section: Resultsmentioning

confidence: 99%

“…As stated previously, sample sets B and C were produced with carob flour with naturally present carob seeds (B) and with the addition of commercially available LBG (C). For sample set B, the gum content was calculated based on previously published data on the morphology of carob pods used for flour production [8], and the corresponding amount of commercial LBG was added to the sample set C. The gum contents were as follows: 0% (B0 and C0), 0.15% (B1 and C1), 0.30% (B2 and C2) and 0.45% (B3 and C3). When discussing the LBG content of the samples and taking into account the reasons for LBG gum use in food applications, the decreasing k values with an increasing content of LBG gum would represent a questionable finding.…”

Section: Resultsmentioning

confidence: 99%

“…The amount of LBG added to set C of the samples was calculated based on the morphological characteristics of carob pods from which the flour was produced (number of seeds, seed weight, portion of the endosperm), as published previously by [8]. Samples were mixed in a kitchen blender (Philips, Amsterdam, The Netherlands) using a flat beater equipped with a flexible edge to allow successful separation of the materials from the edges of the mixing bowl.…”

Section: Methodsmentioning

confidence: 99%

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

Benković

Bosiljkov

Semić

et al. 2019

Foods

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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 commercially 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).

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“…Namely, the carob fruit grows in Mediterranean regions, known for high temperatures and low rainfall during the period of carob growth and harvesting. To adapt to the harsh environmental conditions, the carob fruit cells have developed wide and hardened cell walls which act as barriers for heat and mass transfer (Benković et al, ), which is also beneficial for bioactive compounds preservation.…”

Section: Resultsmentioning

confidence: 99%

Production of cocoa and carob‐based drink powders by foam mat drying

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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The effect of substitution of cocoa powder with carob and sucrose with stevia, on physical, chemical, and sensory properties of powder drink mixtures was studied. These powders were then subjected to foam mat drying to produce easily solvable instant powders and to determine the effect of the process on their physical, chemical, and sensory characteristics. The addition of carob flour to cocoa/sugar mixtures caused a decrease of cohesion index and mean cake strength, which is beneficial for powder handling. Foam mat drying process led to further improvement of physical properties. To obtain a mixture with good physical, chemical, and sensory characteristics, only a small part of cocoa powder can be replaced by carob flour (up to 10%). Overall, the foam mat drying process leads to formulation of a product with better physical and sensory characteristics and can be successfully applied for production of cocoa/carob/sugar drink powders. Practical applications Consumer demands for newly developed foods with natural, healthy ingredients is increasing nowadays. Carob flour represents a cheaper alternative to cocoa and due to the presence of naturally occurring carbohydrates represents a raw material with low glycemic index and therefore the exploration of its utilization in instant drink powders is of great significance. On the other hand, the industry seeks cheaper alternatives to spray drying and liophyilisation as the wide spread processes for instant powder production. The foam mat drying process is a simple and economical alternative to spray drying and freeze drying. The results of this study indicate that the foam mat drying process can be successfully used in the cocoa and carob drink powder production because it results in powders with better flow properties, which is favorable in the powder handling industries.

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Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

Cited by 9 publications

References 15 publications

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

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

Production of cocoa and carob‐based drink powders by foam mat drying

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