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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 pres...

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Autores principales: Benković, Maja, Bosiljkov, Tomislav, Semić, Amela, Ježek, Damir, Srečec, Siniša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406404/
https://www.ncbi.nlm.nih.gov/pubmed/30759835
http://dx.doi.org/10.3390/foods8020066
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author Benković, Maja
Bosiljkov, Tomislav
Semić, Amela
Ježek, Damir
Srečec, Siniša
author_facet Benković, Maja
Bosiljkov, Tomislav
Semić, Amela
Ježek, Damir
Srečec, Siniša
author_sort Benković, Maja
collection PubMed
description 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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spelling pubmed-64064042019-03-19 Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings Benković, Maja Bosiljkov, Tomislav Semić, Amela Ježek, Damir Srečec, Siniša Foods Article 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). MDPI 2019-02-12 /pmc/articles/PMC6406404/ /pubmed/30759835 http://dx.doi.org/10.3390/foods8020066 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
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
title Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
title_full Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
title_fullStr Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
title_full_unstemmed Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
title_short Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
title_sort influence of carob flour and carob bean gum on rheological properties of cocoa and carob pastry fillings
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406404/
https://www.ncbi.nlm.nih.gov/pubmed/30759835
http://dx.doi.org/10.3390/foods8020066
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