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Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence (CROSBI ID 241610)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Benković, Maja ; Belščak-Cvitanović, Ana ; Bauman, Ingrid ; Komes, Draženka ; Srečec, Siniša Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence // Food research international, 100 (2017), 211-218. doi: 10.1016/j.foodres.2017.08.048

Podaci o odgovornosti

Benković, Maja ; Belščak-Cvitanović, Ana ; Bauman, Ingrid ; Komes, Draženka ; Srečec, Siniša

engleski

Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence

Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (P < 0.05) between the contents of fructose and glucose was established in samples differing by the presence of carob seeds. Spearman rank order correlations revealed a significant difference (P < 0.05) between physical and chemical properties of carob flours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient.

Carob flour, Carob seeds, Physical properties, Antioxidant capacity, Carbohydrates

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Podaci o izdanju

100

2017.

211-218

objavljeno

0963-9969

10.1016/j.foodres.2017.08.048

Povezanost rada

Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost