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izvor podataka: crosbi

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.) (CROSBI ID 228795)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Benković, Maja ; Srečec, Siniša ; Bauman, Ingrid ; Ježek, Damir ; Karlović, Sven ; Kremer, Dario ; Karlović, Ksenija ; Erhatić, Renata Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.) // Food technology and biotechnology, 54 (2016), 4; 432-440. doi: 10.17113/ftb.54.04.16.4475

Podaci o odgovornosti

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

engleski

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

Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and the seeds, can be used as feed or in food applications. In this study, drying characteristics, texture and microstructure of carob pods were studied. Carob samples were prepared in three different ways: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling exhibited that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended upon the area of the carob fruit on which compression tests were performed. The seeds exhibited the highest maximum compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).

carob ; drying ; texture ; micromorphology

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Podaci o izdanju

54 (4)

2016.

432-440

objavljeno

1330-9862

10.17113/ftb.54.04.16.4475

Povezanost rada

Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost