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Bibliographic record number: 889237

Journal

Authors: Benković, Maja; Belščak-Cvitanović, Ana; Bauman, Ingrid; Komes, Draženka; Srečec, Siniša
Title: Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence
Source: Food research international (0963-9969) 100 (2017); 211-218
Paper type: article
Keywords: Carob flour, Carob seeds, Physical properties, Antioxidant capacity, Carbohydrates
Abstract:
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.
Project / theme: HRZZ-IP-2013-11-3304
Original language: ENG
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Agriculture,Biotechnology,Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0963996917304866
https://doi.org/10.1016/j.foodres.2017.08.048
Broj citata:
Altmetric:
DOI: 10.1016/j.foodres.2017.08.048
URL cjelovitog rada:
Google Scholar: Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence
Contrib. to CROSBI by: Siniša Srečec (ssrecec@vguk.hr), 28. Kol. 2017. u 08:28 sati



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