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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
Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings // Foods, 8 (2019), 2; 66, 17 doi:10.3390/foods8020066 (međunarodna recenzija, članak, znanstveni)


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

Autori
Benković, Maja ; Bosiljkov, Tomislav ; Semić, Amela ; Ježek, Damir ; Srečec, Siniša

Izvornik
Foods (2304-8158) 8 (2019), 2; 66, 17

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cocoa ; carob ; locust bean gum ; modelling ; pastry fillings

Sažetak
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 ommercially 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).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-3304 - Taksonomija, Ekologija i Uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj (Siniša Srečec, )

Ustanove
Visoko gospodarsko učilište, Križevci,
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

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 // Foods, 8 (2019), 2; 66, 17 doi:10.3390/foods8020066 (međunarodna recenzija, članak, znanstveni)
Benković, M., Bosiljkov, T., Semić, A., Ježek, D. & Srečec, S. (2019) Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. Foods, 8 (2), 66, 17 doi:10.3390/foods8020066.
@article{article, year = {2019}, pages = {17}, DOI = {10.3390/foods8020066}, chapter = {66}, keywords = {cocoa, carob, locust bean gum, modelling, pastry fillings}, journal = {Foods}, doi = {10.3390/foods8020066}, volume = {8}, number = {2}, issn = {2304-8158}, title = {Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings}, keyword = {cocoa, carob, locust bean gum, modelling, pastry fillings}, chapternumber = {66} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)


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